Festive duck Recipe

Wash the duck thoroughly inside and out. Bring water to a boil. Place the bird in a large bowl and slowly pour hot, boiling water over the duck. This is very important because the skin will stretch at this time, the pores will narrow and will not burst during baking. After that, dry the duck with a paper towel, sprinkle with salt, spices and leave to marinate for 30 minutes.

Peel and peel the fruit, cut into cubes. Fill, stuff the duck with fruit, distribute it evenly inside, sew out an opening or tie it with a wooden stick. Tie the duck's legs and wings together with culinary thread. It is not mandatory, although it will look more beautiful and will be more aesthetically pleasing this way. Line the baking tray with parchment and place the bird with its back up. Bake in the oven at 180 degrees for 40 minutes. Then remove from the oven and turn the breast upside down, after which bake for another 40-50 minutes at 170 degrees. Stop the process again, remove the duck, spread the glaze (soy sauce with honey) for a nice crust and bake for another 20-30 minutes.