New Duck Stuffed + Pineapple and Cherry

New Duck Stuffed + Pineapple and Cherry



ingredients:

1 whole duck or medium pieces

seasonings:

1 cup dry white wine
6 cloves of crushed garlic, if you remove old kernels
1 sprig of rosemary
1 bunch of basil
2% of the weight of the bird salt or spoon (soup) shallow salt for every pound
2 tablespoons (soup) of butter
1 tablespoon (coffee) or (tsp) sweet paprika
1 tablespoon (coffee |) black pepper or hot pepper sauce to taste
1 tbsp (tablespoons) 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 glass of orange juice
1 cup of cold water
1 cup of the strained cooking sauce cold
1 level tablespoon of corn starch (cornstarch)
50-100 grs. 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, the neck and the curanchim.
Loosen the skin from the breast and thighs, being careful not to tear the skin
* Never pierce the skin of any bird *
After the washed duck temper.

Leave in refrigerator tempered put 4 to 6 hours covered with a film of aluminum or paper or clean dish towel
Take the duck seasoning, strain the broth. book

Place the bird in a refractory, fill, spend enough to put up and put butter 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 roasted.
Half an hour before you take the duck from the oven, remove the foil and let it brown.

Make a sauce with the orange juice, a cup of broth strained cooking and cold lead to fire, then thicken with cornstarch (cornflour).
After the sauce ready, add pineapple and chopped stewed kid, let the fire get to a boil.

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

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

Note:

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

Stuffing For Poultry

ingredients:

2 cans of ham pâté
3 sour apples grated in the large drain
2 tablespoons butter
2 tablespoons cream cheese cheese, or
2 tablespoons grated Parmesan cheese
1 cup crushed crackers in processor or blender

How to Prepare:

Mix the pate with butter cream cheese cheese, apples and crushed cookie, if you can suspend use more butter and cheese cream cheese or grated Parmesan cheese.
Make a ball with the stuffing or model like a big cigar, put inside the bird, sew with needle and thick thread or fasten with toothpick.