This dish is not difficult to prepare.
You don't need to marinate the meat beforehand, and your whole family and guests will like the juicy combination of duck and quince.
mushrooms - 500 g
quince - 1 pc.
sour cream - 300 g
meat broth - 250 g
carrot - 1 pc.
onion - 2 pcs.
tomato paste - 1 tbsp.
oil - for frying
salt, black pepper, ground - to taste
Cut the gutted, washed and dried duck carcass into portions.
Place on a heated pan and fry for a few minutes on each side until golden.
We send the fried meat to the duck house.
Add sour cream, tomato paste, broth, salt and pepper.
Cut the peeled onion into half rings.
Grate the carrot on a large grater.
Finely cut quince (without core and skin) into cubes.
Lightly fry the onion, carrot, and quince in the oil in which the duck was fried.
Combine the prepared ingredients, add mushrooms cut into large slices.
We connect everything in a rocking chair.
We put it on the fire, let it boil and simmer on low heat for 1.5–2 hours.
It is better to buy sour cream with a fat content of 10–15%.
You can use water instead of broth.
You need to take a duck weighing 2-2.5 kg.
Any mushrooms are suitable (white, porcini mushrooms).
If you don't have a duck pot, cook in a pan with a thick bottom.
Chicken in honey-soy sauce: an interesting recipe
How to cook juicy chicken with vegetables in a pot
Chow mein chicken with noodles and vegetables