Duck crown in berry glaze

Ingredients

• 750 g duck crow
• 2 tbsp poultry spice mix
• Japanese quince
• 100 ml red wine
• 4 tbsp blackberry currant jam
• salt to taste

Steps

1. Dry the duck carcass and place it in a convenient baking dish. Rub it with your favorite poultry spices with dry garlic and paprika.
2. Place several small Japanese quince fruits (or several slices of regular quince) inside the carcass. Pour in wine and a small amount of water.
3. Bake in an oven preheated to 200 degrees for 1 hr 25 minutes. If the spices begin to burn, cover the duck with foil. During the cooking process, pour the released juice over the duck several times.
4. Dilute the blackberry and currant jam with hot water until it becomes liquid. Just add a few spoons of boiling water and stir well. Pour over the duck. Bake for five minutes at 200 degrees.
5. Once roasted, cover the duck with foil and let it rest for 10 to 15 minutes before carving.