Stuffed duck is one of the dishes that enrich every festive table. The Eastern European version of stuffed duck focuses on the contrast of fruit acid, crispy skin and juicy flesh.
- Whole duck
- 100 g of butter
- 1 big apple
- 200 g of pitted cherries
- 150 g of dried apricots
- 1 tbsp salt and 1 tsp cinnamon
- Grainy mustard
- Vegetable oil
- Sprigs of rosemary
Duck delivers the most nutritious meat of all poultry species. The word does not refer to the amount of calories, but to the content of vitamins and minerals. In addition to vitamin B12, the duck provides plenty of other B vitamins and a lot of vitamin A - and it tastes great.
Our version of stuffed duck mixes the aroma of apple, cherries and dried apricots. The result is a sweet-sour taste that enhances and balances the strongly flavored duck meat.
It is important that you roast the duck well. For this you need a core temperature of 90 ºC. The easiest way to determine this temperature is with a roasting thermometer, which you insert between the club and trunk until it touches the bone. When the temperature is reached, the duck is ready.