{"id":1992,"date":"2019-04-19T17:04:10","date_gmt":"2019-04-19T14:04:10","guid":{"rendered":"https:\/\/negolodaj.com\/?p=1992"},"modified":"2021-03-21T20:28:17","modified_gmt":"2021-03-21T17:28:17","slug":"utka-s-vishnevym-sousom-retsept-v-duhovke","status":"publish","type":"post","link":"https:\/\/negolodaj.com\/en\/recepty\/myaso\/utka-s-vishnevym-sousom-retsept-v-duhovke\/","title":{"rendered":"Roast Duck With Cherry Sauce Recipe"},"content":{"rendered":"
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Ingredients<\/h2>\r\n

✔ duck - 2.2 kg
✔ salt - 1 tbsp.
✔ mustard - \u00bd tsp.
✔ cloves - 2 pcs.
✔ ground pepper - 1 tbsp.<\/p>\r\n

Sauce:<\/h4>\r\n

✔ cherry - 450 g
✔ semi-sweet red wine - 180 ml
✔ cinnamon - 1 stick
✔ cloves - 2 pcs.
✔ starch - 1 tsp.
✔ narsharab (pomegranate sauce) - 1 tsp.
✔ water - 100 ml<\/p>\r\n

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🕜 2 hours 40 minutes\u00a0
👥8 servings
Nutrition*:<\/strong> 10\/22\/4
Calories*:<\/strong> 250 kcal<\/p>\r\n

*per 100 grams of finished product<\/p>\r\n

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Directions<\/div>
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  1. Wash the duck, pluck feathers, dabble.<\/li>\r\n
  2. Marinade the bird in spices for 30 minutes.<\/li>\r\n
  3. Bake the duck for 20 minutes at 180\u00b0, then 1.5 hours at 160\u00b0.<\/li>\r\n
  4. Pour cherries with wine, add spices and bring to a boil on medium heat.<\/li>\r\n
  5. Pour half the sauce. This part will be used to pour the duck during cooking.<\/li>\r\n
  6. In the rest of the sauce, add the starch diluted with water. Boil on a small fire until it thickens.<\/li>\r\n
  7. Take out the duck, give \"rest\" for 10 minutes. Cut into pieces in portions, put on a plate. Top water sauce.<\/li>\r\n
  8. Enjoy aromatic and delicious roast duck with cherry sauce.<\/li>\r\n<\/ol>\r\n

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    Full recipe<\/h2>\r\n\r\n\r\n\r\n

    How often we think about how to cook such a delicious and unusual for a holiday. At such moments you subtract a huge number of culinary sites, but you can’t always find the right recipe. Duck baked in the oven, under cherry and wine sauce – just what will satisfy everyone in this situation.<\/p>\r\n\r\n\r\n\r\n

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      Poultry meat is combined with a huge number of garnishes, and will fit perfectly on the festive table.And cherry sauce is easy enough to cook in any season of the year, given that many people freeze their berries before winter.<\/p>\r\n\r\n\r\n\r\n

      First let’s define the main ingredient. Since the carcass of ducks is not much meat, it is desirable to take the variant weighing 2-2.5 kg.<\/p>\r\n\r\n\r\n\r\n

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        A bird of this size will bake well and we will get enough portions. Wash the duck well under water. Next comes a meticulous process of pulling out the feathers.<\/p>\r\n\r\n\r\n\r\n

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          It is necessary to look through the whole carcass and pull out everything superfluous that is visible to the eye. Now let’s burn the hairs. To do this, take the duck and carefully scroll it over the fire, lingering in places where the hairs begin to ignite.<\/p>\r\n\r\n\r\n\r\n

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            I perform this procedure over a gas burner, but you can also use a lighter. I wash the duck again to remove the soot.<\/p>\r\n\r\n\r\n\r\n

            Prepared duck must be marinated. For this we take mustard, cloves, ground pepper and salt.<\/p>\r\n\r\n\r\n\r\n

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              Lubricate the bird carcass with all spices, and leave it to marinate for 30 minutes at room temperature. After a proper time, put the duck on the baking tray.<\/p>\r\n\r\n\r\n\r\n

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                During the roasting we will water the duck with sauce, so the baking tray must have at least some edges. We put the duck in the oven, heated to 180 degrees, for 20 minutes. Then we leave it to bake for 1.5 hours, at 160 degrees.<\/p>\r\n\r\n\r\n\r\n

                After putting the duck in the oven, we begin to prepare the sauce. It is best to cook the sauce in a saucepan or pot with a thick bottom, so that nothing burns in the process. Put the cherry without bones in the dishes, throw cinnamon, cloves and pour all the red wine.<\/p>\r\n\r\n\r\n\r\n

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                  For the sweetness, I added a tablespoon of Narsharab, a sweet and sour pomegranate sauce, but you can replace it with honey, or just add some sugar. We put the saucepan on the middle fire and bring it to a boil.<\/p>\r\n\r\n\r\n\r\n

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                    Pour half of the sauce liquid into a separate dish – we will water the duck several times in the oven. For the whole process of roasting, I water the bird twice, 3-4 tablespoons of gravy.<\/p>\r\n\r\n\r\n\r\n

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                      Try to water evenly so that all the meat is soaked in the aromatic and delicious sauce. The remaining sauce in the saucepan, continue cooking on a small fire, adding starch diluted in 100 ml of water.<\/p>\r\n\r\n\r\n\r\n

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                        It is better to use corn starch, but potato starch is also quite useful. We continue cooking for 5-10 minutes, until thickening. Sometimes it may take a little more time.<\/p>\r\n\r\n\r\n\r\n

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                          I will notice that the cold sauce will thicken even more, so do not overdo it. Also, it is desirable to get a cinnamon stick, so that our cherry sauce does not turn out to be very bitter.<\/p>\r\n\r\n\r\n\r\n

                          Ready duck is taken out of the oven, and we give it a “rest” for about 10 minutes.<\/p>\r\n\r\n\r\n\r\n

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                            Cut in portions, put on a plate. From above, water the meat of ducks with cherry sauce. Cooked according to this recipe, the poultry is obtained absolutely not dry, even if we take white meat from breast.<\/p>\r\n\r\n\r\n\r\n

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                              And in combination with the sauce, the dish comes out incredibly tasty, with an unusual sweet-sour taste and aroma. That’s why you can’t stop at just one piece.<\/p>\r\n\r\n\r\n\r\n

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                                Bon appetit! Don’t starve\u00a0😋<\/p>\r\n","protected":false},"excerpt":{"rendered":"

                                It is an excellent variant of the main dish that will not only decorate your festive table, but will also delight your tasteful recipes. The combination of juicy duck meat and fragrant wine and cherry sauce will not leave any gourmet indifferent.<\/p>\n","protected":false},"author":1,"featured_media":2013,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[19],"class_list":["post-1992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-myaso","tag-cherry"],"_links":{"self":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/1992"}],"collection":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/comments?post=1992"}],"version-history":[{"count":24,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/1992\/revisions"}],"predecessor-version":[{"id":4576,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/1992\/revisions\/4576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/media\/2013"}],"wp:attachment":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/media?parent=1992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/categories?post=1992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/tags?post=1992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}