Boyar Duck
⏳ Time
2 hours
🥕 Ingredients
21
🍽️ Servings
6
Description
Recipe taken from the magazine '1000 Culinary Tips'.
Ingredients
- Duck - 1 piece
- Pancakes - 6 pieces
- Pork Mince - 10.6 oz
- 10% cream - 2 fl oz
- Pistachios - 1.8 oz
- Parsley - 0.4 oz
- Salt - to taste
- Prunes - 3.5 oz
- Red Grape Juice - 1 fl oz
- Cranberry - 1.1 oz
- Egg white - 3 pieces
- Edam Cheese - 2.8 oz
- Chopped almonds - 1.8 oz
- Ground Caraway - a pinch
- Mayonnaise - 1 tablespoon
- Spinach - 7.1 oz
- Vegetable Oil - 1 tablespoon
- Shallot - 1 piece
- Garlic - 1 clove
- Meyer Lemon Juice - 1 teaspoon
- Canned Jalapeño Peppers - 5.3 oz
Step by Step guide
Step 1
Chop the prunes into pieces and soak them in red wine.
Step 2
Sort the spinach, rinse it, and then drain it in a colander.
Step 3
Heat the oil in a pan, add finely chopped shallot and garlic, sauté until translucent, then add the spinach, stirring, and cook for 5–7 minutes over medium heat.
Step 4
At the end, add lemon juice, salt, and pepper to taste. Let the filling cool.
Step 5
Grate the cheese on a coarse grater and mix it with the mashed yolks.
Step 6
Add the walnuts, caraway, mayonnaise, and mix everything well.
Step 7
Gently squeeze the prunes and mix them with the cranberries.
Step 8
Cut the marinated pepper into thin strips lengthwise.
Step 9
Chop the parsley and mix it with the mince, cream, and pistachios, seasoning with salt and pepper.
Step 10
Wash the duck and dry it with a paper towel.
Step 11
Cut off the tail with the fat gland, excess skin on the neck, and trim the wings.
Step 12
Using a sharp knife, make a cut along the breast side of the carcass.
Step 13
Remove the skin along with the meat from the bones, cutting with a knife, leaving only the wings and drumsticks. Be especially careful when removing the skin from the back.
Step 14
Lightly rub the duck inside and out with salt and pepper.
Step 15
Lay the duck on a work surface with the skin side out.
Step 16
Spread half of the filling in the back area, creating a flat base.
Step 17
Cut 2 pancakes in half.
Step 18
Place the halves on 4 whole pancakes, creating ovals for the rolls.
Step 19
Place the fillings on each base and roll them tightly.
Step 20
Arrange the rolls on the filling in two layers, and place the remaining filling on top.
Step 21
Use toothpicks to secure the edges of the cut. Wrap a long cooking thread around the first toothpick at the neck, crossing after each, wrapping the next in a figure-eight pattern.
Step 22
This way, the edges of the skin will be tightly pulled together. Tie the ends of the thread securely.
Step 23
All the filling of the duck should be completely enclosed in the skin; openings are undesirable.
Step 24
Tie the legs together.
Step 25
Preheat the oven to 410°F. Grease a large piece of foil and the entire surface of the duck with vegetable oil; otherwise, part of the skin will stick to the foil during baking.
Step 26
Place the foil on a large baking tray, and place the duck back side down on it. Join the edges of the foil and fold tightly.
Step 27
Bake for 40 minutes, then unfold the foil, remove the toothpicks and thread. Turn the duck breast side up and bake for another 10–15 minutes until the skin is browned.
Step 28
Transfer the finished duck to a platter and serve with lingonberry jam, either hot or cold.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.