Baked duck
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
The recipe was invented by me, please do not scold too much))). So when cutting the carcass
1. cut the meat from the breast in the direction of the back.
2 at the joints, first cut off the wing, then the leg
3. also make the second side WITHOUT CUTTING TO the END (you can spoil the skin) the skin on the backs
4. cut off the tail at the joint and, holding the chest, hanging the meat down, carefully cut off the skin from the tail side to the end
5. the neck will remain on the bone frame, cut it off later. beat off the breast meat by stretching it towards the back
1 sauce
50-70g soy sauce 1.5-2 tablespoons honey seasoning (SEASONING 10 vegetables) salt is not necessary. mix everything, grate inside the carcass, add the filling (grapes, prunes, apples to taste), sew up the carcass.
2 sauce
mix 2-3 tablespoons of mayonnaise 3-4 cloves of garlic, spread the carcass, put everything in a bag, and pour out the remains of the sauce and roll up the package tightly (marinating in a bag is much more convenient than in a bowl, you don't need a lot of sauce and the products always come into contact with the sauce) and marinate for 3-4 hours (preferably longer)
readiness I I look at the appearance (but clearly more than two hours).
goose is even bigger. if the stove is gas, it is better to bake in special packages.
1. cut the meat from the breast in the direction of the back.
2 at the joints, first cut off the wing, then the leg
3. also make the second side WITHOUT CUTTING TO the END (you can spoil the skin) the skin on the backs
4. cut off the tail at the joint and, holding the chest, hanging the meat down, carefully cut off the skin from the tail side to the end
5. the neck will remain on the bone frame, cut it off later. beat off the breast meat by stretching it towards the back
1 sauce
50-70g soy sauce 1.5-2 tablespoons honey seasoning (SEASONING 10 vegetables) salt is not necessary. mix everything, grate inside the carcass, add the filling (grapes, prunes, apples to taste), sew up the carcass.
2 sauce
mix 2-3 tablespoons of mayonnaise 3-4 cloves of garlic, spread the carcass, put everything in a bag, and pour out the remains of the sauce and roll up the package tightly (marinating in a bag is much more convenient than in a bowl, you don't need a lot of sauce and the products always come into contact with the sauce) and marinate for 3-4 hours (preferably longer)
readiness I I look at the appearance (but clearly more than two hours).
goose is even bigger. if the stove is gas, it is better to bake in special packages.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Honey - 400 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
- Soy sauce - 51 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
- Prunes - 227 kcal/100g
- Salt - 0 kcal/100g
