Duck boyar style

Cut the prunes into pieces and soak them in red wine.

Sort the spinach, wash it, then drain it in a sieve.

Heat oil in a pan, add finely chopped onion and garlic, sauté until translucent, then add spinach, stirring, and cook for 5-7 minutes over medium heat.

At the end, add lemon juice, salt, and pepper to taste. Let the filling cool.

Grate the cheese on a coarse grater and mix it with the mashed yolks.

Add nuts, cumin, mayonnaise, and mix everything well.

Slightly squeeze the prunes and mix with cranberries.

Slice the pickled pepper into thin strips lengthwise.

Chop the parsley leaves and mix with the minced meat, cream, and pistachios, seasoning with salt and pepper.

Wash the duck and dry it with a paper towel.

Cut off the tail with the fat gland, excess skin on the neck, and shorten the wings.

Make a cut along the length of the body from the chest side with a sharp knife.

Remove the skin along with the meat from the bones, cutting with a knife, leaving only the wings and drumsticks. Be especially careful when removing the skin from the back.

Lightly rub the duck inside and out with salt and pepper.

Lay the duck on the work surface with the skin facing out.

Spread half of the minced meat in the back area, creating a flat base.

Cut 2 pancakes in half.

Place halves on 4 whole pancakes to create ovals for rolls.

Place fillings on each base and roll them into tight rolls.

Place the rolls on the minced meat in two layers, and top with the remaining minced meat.

Use toothpicks to connect the edges of the cut. Wrap a long cooking thread around the first toothpick at the neck, crossing after each one, and wrap the next in a figure-eight shape.

Thus, the edges of the skin will be tightly pulled. Secure the ends of the thread firmly.

The entire duck filling should be fully wrapped in skin, openings are undesirable.

Tie the legs together.

Preheat the oven to 210 degrees. Grease a large piece of foil and the entire surface of the duck with vegetable oil, otherwise part of the skin will stick to the foil during baking.

Place the foil on a wide baking tray, with the duck breast side down on it. Fold the edges of the foil together and tightly roll it up.

Bake for 40 minutes, then unwrap the foil, remove the toothpicks and string. Turn the duck breast side up and bake for another 10-15 minutes until the skin is browned.

Transfer the cooked duck to a plate and serve with lingonberry jam either hot or cold.