Juicy duck in the oven entirely in the sleeve
Composition / ingredients
7
servings:
Cooking method
Wash the duck carcass, rub it well with salt, mayonnaise and grainy mustard. Let it marinate, in time it will take about 60 minutes.
Meanwhile, peel the potatoes, rinse and cut into quarters, you can also make them a little smaller if the tubers are large.
Put the potatoes in a bowl and add mayonnaise, salt, spices. Mix it up.
We stuff the carcass with potatoes and sew it up. We pack the duck in a baking sleeve, make a couple of punctures with a knife and send it to the oven to bake on a deep baking sheet. It will take about an hour and a half to bake at a temperature of 200 degrees.
We serve the ruddy duck on the table, garnished with red bell pepper and pomegranate.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Garnet - 52 kcal/100g
- Sweet pepper - 27 kcal/100g
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck I category - 405 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Grainy mustard - 135 kcal/100g
- Ground pepper mixture - 255 kcal/100g
