Stuffed duck with honey
Instructions
Wash the duck, dry it.
Cut the head, neck and legs.
Is over inside and out with salt.
Remove the liver and insaporitelo with a bit of butter for a few minutes over low heat.
In a bowl mix soy with chopped onions, garlic and brandy.
Divide the mixture into two parts and one of them add honey.
Coat the duck with this cream and penetrate well; elongate as it advances with two glasses of boiling water and use it to soak the meat while it cooks.
The other half of the mixture add the livers and ham chopped, shuffled and stuffed the bird.
Tie it with white kitchen string and transfer it to the grill preheated oven at 180 degrees, pour the water on the dripping Pan below and cook for about 1½ hours, occasionally basting with honey mixture.
Untie the duck, cut into pieces and ricomponetela on the serving dish.
Accompanying wines: Teroldego Rotaliano "reserve" DOC, Red Grattamacco VdT Di Toscana, Don Pietro Rosso VdT.
