Whole roasted duck with crispy skin and Melon Man sauce
2 hours 30 minutes
Whole roasted duck with crispy skin and Melon Man sauce:
The secret of the perfect roast duck is that it is fried at a relatively low temperature and slowly, on a baking tray, so that the melting fat drains and the roasting duck does not stumble in it. When most of the fat has melted, pour it out of the baking tray and fry the duck with a little wine, onion and apple. If you want to be really delicious, you can also sprinkle it with FLAMANGO sauce, which goes well with the duck meat – it is sweet, salty and sour at the same time, making this truly festive dish even more irresistible.
- 1 whole, cleaned, ready-to-cook duck – approx. 2.2-2.5 pounds
- 4 apple
- 1 head onion
- 1 dl red peas,
- 110g Melon Man
The duck is thoroughly cleaned, any caps are removed with tweezers and rinsed thoroughly under running water. Dry inside and out with a kitchen paper towel, then sprinkle thoroughly with salt and pepper inside and out. Place it on a baking sheet with the chest facing up and push it into a 160-degree oven, bake for 1 hour, then turn it over and bake for another 45 minutes. Meanwhile, we clean the onions and cut them into articles, washing the apples. Remove the duck from the oven, remove it with the baking tray, and remove the fat from the baking tray. Put the duck back with the breast up, wrap it around the apples and the onions cut into the articles, sprinkle with the red wine, and put it back in the oven for another 35-45 minutes.
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