Duck with oranges in the sleeve
Composition / ingredients
8
servings:
Cooking method
Prepare the marinade in a small bowl: mix mayonnaise with salt and pepper, add ginger powder, mix thoroughly.
Prepare the duck: look at the carcass for the remaining feathers, remove all the yellow fat near the tail, rinse under running water and dry with a paper towel.
Rub the cooked carcass with marinade, pack it in plastic wrap and leave it in the refrigerator for 2 hours.
Time has passed - put the duck in your sleeve. Cut the oranges into slices and quarters and pack them in a baking sleeve. Secure the sleeve on both sides.
Bake the duck in an oven preheated to 200 degrees for 2 hours.
Put the finished duck on a beautiful dish and decorate with slices of fresh orange.
Beautiful and appetizing! Happy holidays!
Caloric content of the products possible in the composition of the dish
- Duck of the II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Ground black pepper - 255 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
- Oranges - 36 kcal/100g
- Salt - 0 kcal/100g
- Ginger Powder - 335 kcal/100g
