Composition / ingredients
Cooking method
The duck needs to be rubbed inside and out with salt. To make the sauce, add butter to sliced bacon and heat it up. Fry the chopped roots and onions. Then pour in a little water, add sliced and peeled tomatoes and apples. Pour the wine in here and add spices.
Then you need to pour the sauce into the brazier and put the duck there. Cover the roaster with a lid and simmer in the oven until the bird is soft. Then remove the lid and let the duck brown.
Divide the finished duck into portions, add flour diluted with water to the sauce, and boil over low heat. Then strain, add cranberries, warm up and put the duck in the sauce again. Simmer for 5 minutes.
When serving, put a slice of lemon on each serving. It turns out a very tender and delicious roast duck with cranberries.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Cranberries - 26 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Bay leaf - 313 kcal/100g
- Rosemary - 131 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Boiled bacon - 447 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Roots - 32 kcal/100g
