You will need:
1 duck (or chicken),
1 Purified orange (or lemon),
4-6 green apples (such as Grennie Smith, Seven),
Several slices of canned pineapples (optional),
1 teaspoon honey,
curry,
Salt and pepper to taste.
Sprinkle curry duck and salted from the inside, put inside the purified orange. Outside also sprinkle curry, rub the salt, then pour a few drops of honey on your hand and deceive the duck them.
Bake from one and a half to two and a half hours depending on the size and breed of duck. The first 30 minutes heat the oven to 220 degrees, and then reduce the temperature to 180-190 and bang until readiness. To check the readiness of the bird, pour its skin to the toothpick - if the juice flows light, then the dish is ready. The duck has a lot of subcutaneous fat, it will be pulled out in the process of baking, so it is desirable to take the dishes with the sides of at least 5 cm. I comply with fat several times.
For half an hour before readiness, put an apples, peeled from the core and stuffed with dried fruits, and you need to put pineapple pieces into the duck.
Finished duck out the oven, pull out an orange from it and throw it away. It is only needed so that the duck is soaked with an orange taste, absorbed the aroma of citrus, giving tenderness and sophisticated poultry meat. The chicken is baked faster - from 1 to one and a half hours.
If you have a completely solemn event, then make Flambes: you can throw the duck on the table with cognac and set fire. Heat brandy in a spoonful spoon on the flame of the candle, take it from the duck, neatly burn and let the burning. If you do Flambes for the first time, then observe precautions: the duck should be in a fairly large dish and there should be nothing fire hazard. Very spectacular way of filing!
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