Honey duck cholodets with cranberry jelly

Step 1

Prepare the cholent. Put the bouquet garni into a saucepan and tie it to the handle. Cut up the duck, put it in the saucepan and pour water over it. Salt it. Wrap badian, anise, oregano and pepper in gauze and put it in the pot too. Simmer the duck for 2 hours at minimum temperature, then add the carrots and onion and simmer for another 2 hours. Then let the broth cool down completely (if you are not cooking from domestic duck, pour 25 g of gelatin with 100 grams of cold water and leave for 10 minutes to swell, then dissolve the gelatin in the warm broth). After removing the bouquet garni and spices, strain the broth. Add honey and salt to taste. Separate the meat from the bones and place on the bottom of the mold. Add carrot circles and parsley sprigs. Fill with broth. Put in the refrigerator for 3 hours.

Step 2

Prepare the jelly. Crush the cranberries and, using a sieve, strain the juice. To the cake, add sugar, 300 milliliters of water and boil for 10 minutes. Then strain, mix the liquid with the juice and cool slightly. Pour gelatin with 100 milliliters of water and leave for 10 minutes. Then dissolve it in warm cranberry juice. Allow the liquid to cool completely, pour it over the cholodets and put them in the refrigerator for 3 hours.

Step 3

If desired, serve with mustard and horseradish.

If you are not making cold cakes from domestic duck, you will need 25 g of gelatin and 100 g of water additionally