Composition / ingredients
Cooking method
Mushrooms are washed, cut and fried in a frying pan in vegetable oil. Peel the potatoes, cut into cubes, send them to the mushrooms, fry for 10 minutes. Season with pepper, garlic powder, spices, salt.
Wash the duck under running water, dry with a paper towel, rub inside and out with salt, pepper and lemon juice. We stuff the prepared stuffing of mushrooms and potatoes, fix the abdomen with toothpicks.
Wrap the carcass in foil, put it in a deep baking tray and send it to bake in the oven, preheated to 190 degrees.
Bake for an hour and a half, then open the foil and let the bird bake until ruddy for half an hour.
Prepare garlic sauce: pour the fat into a small bowl, add water, squeeze the garlic here through a press, salt and add herbs. Mix and pour the sauce over the finished duck.
Serve hot on the table.
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
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Garlic - 143 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Lemon juice - 16 kcal/100g
- Pepper - 26 kcal/100g
- Herb mixture - 259 kcal/100g
- Garlic powder - 331 kcal/100g
