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Muscovy Duck Pieces

Love good food? Give roasted Muscovy duck a try! My family adores roasted Muscovy duck. I love to improvise — adding different dressings and fruit, and pairing it with all sorts of sides and sauces. In my opinion, this is the best recipe of the bunch. The duck comes out juicy, with a pleasant tang and a heavenly aroma.

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Turkey in pieces
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 % 21 g
Fats 44 % 20 g
Carbohydrates 9 % 4 g
247 kcal
GI: 50 / 0 / 50
    1. Rinse the duck and cut it into large pieces. Rub it with salt and spices and drizzle with vinegar. Let it marinate for 1 hour. 2. Fry the marinated pieces in vegetable oil until browned. 3. Peel the orange and cut it into pieces. 4. Toss the duck with the prepared oranges. 5. Transfer everything to a baking dish lined with parchment. 6. Stir together the water, soy sauce, and honey, then pour the mixture over the duck and oranges. Cover with foil. 7. Bake at 425°F (220°C) for 25 minutes, then lower the heat to 350°F (180°C) and bake for another 2 to 2.5 hours. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Honey - 400  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Oranges - 36  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Indoutka - 271  kcal/100g

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