Duck meat is one of the most healthy and balanced types of meat. It contains protein and many vitamins of group B. You can prepare a tasty and healthy dish of duck on your own, with a little effort.
Pick your recipe
You will need
-
- Duck 1 pc.
- Pitted prunes 200 g
- Mayonnaise
- Sunflower oil
- Salt
- Ground black pepper
- Garlic 3 cloves
- Bay leaf
- Toothpicks
- Coriander
- Culinary sleeve
Instruction manual
1
If the duck’s carcass is frozen, you need to defrost it. Pierce greasy places of the duck with a toothpick and put the carcass on an inclined surface so that all the fat leaks out.
2
Pour prune with boiling water and let stand for 20 minutes. After the prunes have softened, you need to dry it a little.
3
Finely chop the garlic. Rub the carcass of the duck with garlic, pepper and salt. Mix prunes with coriander, pepper and bay leaf.
4
Stuff the duck with the resulting mixture of prunes and spices. After the entire mixture has been placed inside the duck, all openings must be closed. Toothpicks are suitable for this.
5
Preheat the oven to 180 degrees. Cut off the cooking sleeve of the required length. Place the duck in the sleeve and tie the edges in the sleeve onto the baking sheet and place in the oven. Bake for 1.5-2 hours.
6
20 minutes before cooking, remove the duck from the oven. Cut the sleeve with a sharp knife. Coat the duck with a thin layer of mayonnaise and put it back into the oven. Mayonnaise will give a golden crisp. Before serving, the duck needs to be removed from the sleeve and all toothpicks removed.
note
If instead of toothpicks you decide to use a thread, you must remember that the thread must be either a special culinary thread or a thread from flax. It is impossible to use ordinary synthetic threads, as they undergo various chemical treatments during manufacturing.
Useful advice
If you don’t have a culinary sleeve, you can make it look like a baking grate. To do this, take the foil and make uneven balls out of it. Put the foil balls on the bottom of the deep pan, and place the duck on them. Hot air will circulate freely and the duck will evenly fry on all sides. Using this method, you need to periodically remove the duck from the oven and pour it with oil, which will accumulate in the pan during cooking.