Tip For New Mothers Day -Pato With Pineapple and Cherry

Tip For New Mothers Day -Pato With Pineapple and Cherry

ingredients:

1 medium whole duck or in pieces

Spices:

2 tablespoons (soup) of butter
1 cup dry white wine
6 cloves garlic, crushed
1 whole rosemary branch
1 whole basil branch
2% by weight of salt bird approximately 1 tablespoon (soup) salt
1 tablespoon sweet paprika coffee
1 teaspoon (tsp) fresh ginger, grated
1 pinch of pepper or pepper to your taste
1 pinch of grated nutmeg
1 bay leaf
1 pineapple syrup tin

Other Ingredients:

 l large can of pineapple compote
1 small glass of cherries

Sauce:

l orange juice
1 cup of cold water
1 cup of sauce cold strained cooking
1 level tablespoon cornstarch
50 to 100 grs. dark seedless raisins
1 pineapple compote can only fruit, discard the syrup
1 shredded orange peel, only the yellow part
the white part of the bitter dish


Way of preparing:

Rinse the duck under running water, remove the feet, neck and curanchim (sambiquira).
Loosen the skin of the breast and thigh, being careful not to tear the skin
* Never pierce the skin of any bird *
After the washed duck season.
Leave in the refrigerator tempered put 4 to 6 hours covered with a napkin
Take the spice duck strain.
Place the bird in a refractory, spend plenty of butter put up and put under the skin.
Add the strained orange juice in the refractory bottom.
Cover with aluminum foil.
Bring to medium preheated oven l80 ° C for forty minutes for each kilo of meat, or until roast.
Before taking the oven, remove the aluminum foil and let it brown.
Make the sauce, mix the cornstarch, orange juice broth strained cooking and cold.
Bring the sauce to heat until thickened.
After the ready sauce, add pineapple and chopped kid compote, raisins, orange peel, leaving the fire to give a slight boil.
Remove the sauce from the heat and throw put up the already roasted duck and hot
Place the duck on a platter of stainless steel and around, garnish with slices of pineapple compote and in the center a cherry


Note:
If the duck is old, give a pre cooking, with all the spices before baking.
Do not forget that the bird's breast is always facing up.