Duck in mayonnaise in the oven whole

Duck with mayonnaise - very tasty and simple! The preparation of the dish itself does not take much time. The duck is baked much longer. Prunes with bay leaf and garlic give a chic aroma with caramel notes. The sleeve makes the duck juicy and appetizing.

Ropotushka

The author of the recipe

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Composition / ingredients

servings:

Duck

1.8

Prunes

300

Garlic

Bay leaf

Salt

Ground black pepper

Ground coriander

Mayonnaise (It's better to take homemade mayonnaise, of course)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 13 g

Fats 61 % 33 g

Carbohydrates 15 % 8 g

377 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 hours

Step 1:
How to bake a duck in mayonnaise? Prepare everything necessary for cooking. The taste of the finished dish depends on which duck you choose. I usually bake a duck weighing no more than 1.8 kg. It is advisable to buy chilled, since it is difficult to judge the freshness and quality of meat from a frozen carcass. The duck should be light pink in color, with a neutral smell. If you take poultry, it must be young (less than a year), otherwise it will not be suitable for baking.
Step 2:
To remove the oil that is used to process dried fruits before sale, fill the prunes with warm, about 70 ° C, water. Stir it so that the water gets to all the cream. Do not use boiling water, because the prunes will cook. Drain the water through a sieve so that there is not too much liquid left.
Step 3:
If the duck is frozen, defrost it in advance. Remove the packaging and put it in a container on the bottom shelf of the refrigerator 12 hours before cooking. Rinse the duck under running water, remove the insides and feathers, if any. Rub it inside and out with salt, pepper and coriander.
Step 4:
While the duck is salting, prepare the filling. Peel the garlic, rinse and chop it with a knife or a garlic chopper. Mix the prunes, garlic and bay leaf.
Step 5:
Fill the duck with the prepared mixture and sew up the abdomen with a thread.
Step 6:
Place the duck in the baking sleeve and place on a baking sheet. So that the steam formed in the first minutes of baking comes out and does not tear the sleeve, pierce it with a needle in several places. Put the duck in a preheated oven so that the baking process does not turn into cooking. Bake on a shelf below the average for about 2 hours at a temperature of 150 degrees.
Step 7:
Take out the browned duck, cut and unfold the sleeve from above. Since the duck is a rather fat bird, a lot of fat can leak out at this stage. Drain it gently. If desired, lubricate the carcass with mayonnaise. Return to the oven and bake for about 15 minutes more. Garnish the duck with herbs and vegetables and serve. This dish is loved by both adults and children. It's delicious, beautiful and healthy.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !

In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).