For Father's Day

For Father's Day

New Duck With Pineapple and Cherry


ingredients:

1 whole duck or medium pieces

seasoning:

2 tablespoons butter
1 cup dry white wine
6 cloves of crushed garlic
1 sprig of rosemary
1 bunch of basil
2% of the weight of the bird salt or spoon (soup) of shallow salt for every pound
1 tablespoon (coffee) or (tsp) sweet paprika
1 tablespoon (coffee |) black pepper or pepper sauce
1 spoon (soup) of grated fresh ginger
1 pinch of grated nutmeg (optional)
1 bay leaf
1 can of pineapple syrup

Other Ingredients:

  l large can of pineapple compote
1 small glass of cherries


sauce:

l cup of orange juice
1 cup of cold water
1 cup of sauce cooking brewed cold
1 level tablespoon of corn starch (cornstarch)
50 to 100 gsm. dark seedless raisins
1 can of pineapple compote, only the fruit, discard the syrup
1 grated orange peel, yellow part only
the bitter white pith.

How to Prepare:

Wash the duck under running water, remove the feet, neck and curanchim.
Loosen the skin from the breast and thighs, being careful not to tear the skin
* Never pierce the skin of any bird *
After washed duck temper.

Leave in refrigerator Tempered put 4 to 6 hours covered with a napkin.
Take the duck seasoning, strain the broth. book

Put the bird in a refractory, spend plenty of butter over and under the skin
Add the strained juice of orange
Cover with aluminum foil

Lead to l60 ° C preheated oven for one hour for each pound of meat, or until roast.
Half an hour before taking the duck from the oven, remove the foil and let it brown.

Make a sauce, mix the cornstarch, the orange juice, a cup of broth strained cooking and cold

Bring the sauce to heat until thickened
After the sauce ready, add pineapple and chopped stewed kid, let the fire rise up to a boil.

Pour the sauce over the roast duck and hot now
Place the duck on a platter or stainless washer and around, garnish with slices of pineapple compote and a cherry in the center

Can Garnish with cooked vegetables, carrots, green beans, potatoes, broccoli, passed in butter.

Note:

If the duck is old he will give a pre-cooking, all the spices, "before baking", let cool
Do not forget that the breast of the bird is always facing up.