Festive Duck

1. 1

   Clean the duck thoroughly without cutting it in half.

   15 min

2. 2

   Heat oil in a pan, add pork lard and finely chopped onion. After the onion softens, add finely grated carrot.

   10 min

3. 3

   Mince beef with herbs in a meat grinder, add sautéed carrots and onions, spices, and mix well.

   10 min

4. 4

   Core the quince and cut it into approximately 4 cm pieces.

   5 min

5. 5

   Rub the inside of the duck with salt, stuff it with the minced meat mixture and 2/3 of the quince pieces. Sew the openings with a needle and thread. Sprinkle salt on the outside and rub with oily hands.

   15 min

6. 6

   Ideally, prepare the stuffed duck in a special oblong cast-iron pot. Pour oil on the bottom of the pot, sprinkle the remaining pork lard pieces, place the duck on top with its belly facing down, and pour hot water to almost cover the duck. Place the remaining quince pieces on top, cover and cook over medium heat. After the water evaporates, the duck will start to brown. At this point, turn the duck periodically to ensure even cooking.

   180 min

1 serving ≈ 463 g

Nutrition values are estimates. - means data is unavailable.