- 1 large duck (about 2 kg)
- 2 medium onions, coarsely chopped
- 2 slices of garlic sliced
- 3 cups chicken broth (fresh or diced)
- Λευ white wine cup
- 1 cup sour cherry compote strained
- Salt Pepper
For the spread
- 3 tbsp. pomegranate pudding soup *
- . Orange jam cup
- . Cup orange juice
- 1 tsp. tablespoon honey
Remove most of the fat from the duck, wash it and wipe it well inside and out. You pierce her skin everywhere with a fork and season it with salt and pepper.
Put all the spread ingredients in a saucepan and simmer for 5 minutes until the mixture thickens. Leave to cool for 5 minutes and spread the duck well inside and out with half the mixture.
Preheat the oven to 200oC. Place the duck on a grill that fits in a large pan. Sprinkle the garlic and onions around it and add the wine and chicken broth. Bake the food in the oven for about 1 hour and 30 minutes, smearing the duck at intervals with the rest of the spread mixture.
Take the food out of the oven and add the strained sour cherry compote to the pan. Bake again for about 30 minutes or until the duck is done. It is ready when a clean broth comes out, piercing its leg with a sharp knife. Remove the duck from the pan and let it cool a bit.
Remove and discard as much fat as you can from the pan broth and pour all the contents of the pan into a medium saucepan. Simmer until the sauce thickens. If it is too thin, coagulate it with a little cornflour dissolved in a little white wine.
To serve the duck, first cut slices from the breast and thighs and then the wings and legs. Divide the portions on the plates and pour over the meat with the sauce and sour cherries. Accompany the food with baked whole small potatoes.