Express cooking mallard in the oven

A very quick recipe. The meat will cook faster than the side dish. Take this into consideration. Perhaps for this method of cooking, you need to start preparing the side dish before the bird.

Ingredients

• 2 carcasses of mallard duck;
• 50 milliliters of olive oil;
• 1 teaspoon dried rosemary
• 1 onion;
• 2 medium apples;
• 4 whole dried cloves;
• coarse salt;
• 200 milliliters of dry wine;
• 100 milliliters of cream, 20% fat or higher.

Directions

1. Rinse the ducks with water. Pat dry with paper towels. Cut the apple into cubes and the onion into wedges. Set the oven to preheat at 220 ° C.
2. Rub the inside of the birds with olive oil. Put half a chopped apple into the carcass of each mallard, divide and add rosemary, add 2 cloves and 2 onion wedges.
3. Rub the outside of the birds well with olive oil and salt generously. Place breast side up on a baking sheet and place in a well preheated oven on a medium level. Immediately reduce the oven temperature to 200 ° C.
4. Cooking time depends on the size of the mallard. A poultry weighing up to 0.5 kilograms is cooked in 10-15 minutes. A large carcass will take up to 25 minutes. Young ducks need less time - 12-13 minutes. You need to be vigilant - excessive heat treatment contributes to a change in taste. The extra 3-4 minutes greatly affects the final result.
5. Medium-rare duck stays pink inside, the juice is red, and its taste is soft. As you continue to cook, you will get a strong game flavor. If you have a cooking thermometer, measure the core temperature in the thickest part of the bird. It is necessary that the figure of 57оС was reached.
6. Remove the roasted ducks from the oven. Transfer to a warm dish or platter, breast side down. Rest for 12-15 minutes. In the meantime, drain the fat from the sheet into a separate bowl. Place a skillet over medium heat. Remove the fry from the sheet with a spatula, transfer to the pan. Pour in the wine, stir to dissolve all the toasted pieces. Add cream, bring to a boil, remove and pour into gravy boat. Remove the filling from the poultry cavity before serving.
7. Wild rice is perfect for mallard duck, and the dish looks beautiful if decorated with red berries - lingonberries and cranberries.