A duck is an amazing bird, whenever you cook it, it will always turn out to be a festive dish, even if it is the occasion and will be the most everyday one. The very special taste of duck meat is brighter the larger the duck. But the bigger it is, the stiffer the meat. Here’s a rebus.
Before putting the bird to bake, you need to prepare it so that the skin becomes crispy. Pour boiling water over the bird – the skin will tighten and whiten tight. Wipe it afterwards so that no moisture remains. And then grate with salt – and of course, it will be good if the salt turns out to be sea.
- duck legs (chicken legs) – 4 pcs.
- pear – 4 things.
- butter – 30 g
- dry red wine – 150 g
- corn starch – 10 g
- sesame seeds – 5 g
- for marinade:
- 1 tbsp. spoon of honey
- 2 tbsp. tablespoons of lemon juice
- 2 tbsp. tablespoons of olive oil
- 2 tbsp. spoons of french mustard
- 2 cloves finely chopped garlic
- 1 tbsp. spoon of provence herbs
- pepper and salt – taste
- in addition, you will need a baking bag
Duck is moody meat. If it is not finished, it will be tough; if it is kept on fire or in the oven, it will turn out dry. Therefore, before cooking, the duck is well kept in the marinade, which will reduce the time of its preparation. But the marinade is a long story, so you have to think about cooking duck the day before.
To make the marinade, mix all the products intended for it. Cut off excess fat from duck legs, if necessary, cut the skin in several places with a sharp knife (without touching the meat) and rub the marinade into the meat. We shift into a bowl, tightly close the lid and put in the refrigerator for a day.
The next day, preheat the oven to 180 degrees. We transfer the duck into a baking bag and cook in the oven for an hour. When the duck is ready, turn off the oven, cut the bag and leave the bird in a closed oven for another 5-7 minutes. During this time we cook the pear.
Here’s how to do it. Cut the pear into thin slices. The wine is mixed with starch. In a skillet over medium heat melt butter and fry pear slices for 1-2 minutes. Pour the wine and simmer until the sauce thickens – it takes about 2 minutes. Serve the duck with a pear garnish, sprinkled with sesame seeds.