- Duck carcass 2-2.5 kg - 1 pc.
- Vegetable oil - 2 tbsp.
- Salt - to taste
- ASW seasoning “For basturma” - 2 tbsp.
- Quince or green pear - 2-3 pcs.
- Apple - 2-3 pcs.
- Honey - 1 tbsp.
- Soy sauce - 1 tbsp.
Method of preparation
Rinse the duck carcass inside and outside, dry with paper towels.
Mix 2 tablespoons of vegetable oil with 1 tablespoon of ASW seasoning “For basturma”.
Rub the duck with seasoning and salt inside and outside.
Put it in a bowl, cover with cling film to prevent drying. Refrigerate and marinate overnight (it can take longer).
Take the duck out of the refrigerator, and pour out the liquid that has accumulated inside it, and dry it inside with a paper towel.
Cut 1 quince and 1 apple into 4 parts, remove the core and put them inside the duck cavity.
Sew the duck with thread or pin it with toothpicks.
Wrap the duck in several layers of foil so that the air does not enter, and roast it in a preheated to 180°C oven for 2.5-3 hours.
Meanwhile prepare a mixture of honey, soy sauce, adding 1 tablespoon of “For basturma” seasoning.
After 3 hours, remove the duck from the oven, remove the foil, pull out the fruits, grease it with the prepared mixture and send it back to the oven.
Every 10-15 minutes (2-3 times) open the oven door and grease the duck. Cook until brown crust forms (approx. 30 minutes).
Carefully take out the duck and transfer to a large dish, decorate with herbs (for example, rosemary) and separately baked fruit.