Duck roll with apples, prunes and garlic

Category: Meat dishes
Duck roll with apples, prunes and garlic

Ingredients

Duck alone
Antonov apples four
Prunes handful and a half
Garlic taste
Spices and condiments taste

Cooking method

  • Shall we continue the duck tales?
  • I looked on the Internet for the technology of cooking Peking duck in a wood-burning oven. I didn't find it ... by the way, but I saw the preparation of the roll with ... and decided to repeat it.
  • Moreover, there are still a lot of ducks left ...
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  • … There is a field for experiments. Yes, and enough for proven recipes!
  • Here is such a carcass ... fed with fat-free cottage cheese, the purest grain and fresh grass ... tarred with a gas burner (and we don't have rye straw ... alas).
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  • First, let's separate all the fat accumulations. These pieces will make great cracklings ... and the melted fat, by the way, will not be lost either. You know what delicious fried potatoes are formed in the very pan in which they combine with this fat and cracklings.
  • And the throat, naturally for the broth, will be delayed.
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  • And then we break the carcass along the breast. But we are not completely falling apart. And we make a longitudinal section.
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  • And here comes one of the most difficult (well, for me, at least) operations in this whole process. The skeleton must be removed from the duck. We cut ..., we cut ..., we separate. At the same time, we try to leave as much meat as possible in the place where it was.
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  • And then we cut out from the carcass ... namely "Cut from", not "Cut from" ... the bones of the wings and legs.
  • I cut the meat off the legs and tried to leave it with the carcass.
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  • And removed the wings. But very carefully. Cutting them out, I repeat, from the inside.
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  • Then we cut the breast lobes along, choosing the middle.
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  • And we wrap the cut lobes inside the carcass.
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  • We want ... to get such a flat carcass ... sort of like a sheet ... flat.
  • And on this we finished with the carcass. You can still beat off a little, as in the original recipe, but I did not. Our ducks are already tender and soft.
  • Move the duck board to the side and start with the internal content. That is to say, what constitutes ... exactly "roll"
  • Chop a few cloves of garlic. Number? Here it is exclusively to taste.
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  • And evenly sprinkle this chopped garlic on this very duck.
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  • Now about all sorts of seasonings, herbs and other spices. We used only salt (about a teaspoon with top), black ground pepper and white (rather allspice) ... also pepper. And that's all. And they were not zealous with the peppers.
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  • The main components of the filling will be apples and prunes. Apples, naturally Antonov's. Although, I'll tell you a secret, these apples are from the Eagle. And yet, for a real Antonovka, the sweetness in them is excessive. Probably some kind of hybrid. Although juicy, fragrant and still quite sour.
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  • The apples were peeled and cut into strips.
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  • The prunes were cut into slightly less than medium crumbs.
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  • And then we spread all this chopped-cut apple-prune, very, by the way, aromatic and tasty, inner content in the place that is intended for him.
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  • You can do this ... lightly with your palm or something else to slap. And you can and "not" - it's the master's business. For the case, this does not matter, but it seems to be pleasant - like applause to your beloved.
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  • And then ... here came the second difficult moment for me. Collapse exactly the same roll that…. Here's what happened. It may be ugly, but I tried. Chessword!
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  • According to the laws, or rather the original recipe, the roll had to be tied with twine. There was no string, so I wrapped the roll in foil. Tight. And we put this sausage in the refrigerator. This is for later.
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  • And "then" came twelve hours later.
  • So ... twelve hours have passed.
  • We took out a roll, or rather a roll with a roll from the refrigerator and put it in a baking tray. The pallet itself can also be covered with foil, in the hope that its surface will not need to be torn off from the frying later.
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  • Preheat the oven to one hundred and eighty degrees. Plus minus ten doesn't count.
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  • And load the bundle there.
  • And we leave the oven ... for an hour ... ten o'clock. There is no particular difference here.
  • And then, when we take it out, we need to open the package. Here's what happened.
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  • And in this open state, we again send the roll to the oven. For twenty minutes. To brown a little.
  • Yes ... in the process of this baking, open the oven three times and pour the fat from the pan over the roll. It will not be superfluous, you will see for yourself.
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  • And, as soon as these minutes are over, take the roll out of the oven and create a garnish composition. Cover the roll with the same apples, soaked cranberries, pouring along the contour. Believe me, it will not be superfluous. Then see for yourself.
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  • And again we send the bundle to the oven. Now fifteen minutes ... twenty maximum.
  • And this is what happened ... in those very minutes ....
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  • How do you like it? I won't say anything about fragrances. I just can't describe it. Not given.
  • He, it seems, should use the roll cold. BUT!!! I, of course, could not resist. He took a piece for himself.
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  • And then ... I added cranberries to myself. On a plate. Baked apple and soaked lingonberry give a unique combination of taste. Especially the duck. I declare this to you responsibly !!!
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  • Angela for you at your meal!

The dish is designed for

One roll

Time for preparing:

Two hours

Medusa
In puris naturalibus ... Shrrrr!
MariS
Ivanych! A masterly performance of separating the bones from the duck!
I see prunes, but what kind of berry is still in the photo? Viburnum or cranberry?
I think it is better to remove the photo with live ducks, otherwise I just want to say: "I'm sorry for the bird!"
Ivanych
Quote: MariS
... and what kind of berry is still in the photo?

Lingonberry. Well it's written right there ...
Olesya425
Ivanych! Leave a piece! Since it is supposed to eat cold, then I whiskey in my teeth and on the plane! What a yummy! And domestic ducks, no chemicals! Are there broilers too? You can also throw some broth! Dream ...
Alya
You write so delicious !!! It is with great pleasure that I follow your recipes!
Ivanych
Quote: Olesya425
... Are there broilers too? You can also throw some broth! Dream ...

Broilers ....? Hmm. Moveton. We use roosters exclusively for this purpose. In the sense of broth. I can't find a person who knows how to create capons ... mmm ...!
yara
Quote: MariS

I think it's better to remove the photo with live ducks, otherwise I just want to say: "I'm sorry for the bird!"
Joining
Olesya425
So there is! Duc, I'm looking for tickets? I'll be there in the morning!



Continued discussion here:
Duck roll with apples and ... (Ivanych)

Duck roll with apples, prunes and garlic

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