Ingredients for Making Duck with Mayonnaise
- Fresh gutted duck 1 large piece
- Mayonnaise to taste
- Large onion 2 pieces
- Small garlic 1 head
- Pure cold cold water 0.5-1 cup
- Lime small size 1 piece
- Ground black pepper to taste
- Ground red pepper to taste
- Ground paprika to taste
- Salt to taste
- Vegetable oil for greasing a baking sheet
- Main IngredientsDuck
- Serving 7 servings
- World Cuisine
Kitchen paper towels, juicer, cutting board, deep bowl, tablespoon, plate - 2 pieces, deep plate or small bowl, deep pan, oven, kitchen potholders, toothpicks, food foil, serving dish, kitchen tongs, kitchen knife, large a bowl
Making duck with mayonnaise:
Step 1: prepare the duck.
We thoroughly rinse the duck on all sides under running water and put it on a cutting board. Using kitchen paper towels, wipe the bird and then move it into a deep bowl.
Step 2: prepare the onions.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and grind it into cubes. Pour finely chopped onion into a clean plate.
Step 3: prepare the garlic.
We spread the garlic on a cutting board and, using a knife, we separate the cloves from the head. Then each lightly press down with the tip of the inventory and remove the husk.
We wash the vegetable under running water and lay it back on a flat surface. Finely chop the garlic and pour into a free plate.
Step 4: prepare the vegetable mix for the dish.
Pour chopped onions and garlic into a deep plate. Using a tablespoon, mix everything thoroughly until smooth and immediately proceed to the next step.
Step 5: prepare duck dressing.
Pour mayonnaise into a deep bowl. Attention: the more this sauce will be, the juicier the duck will turn out. I usually use 250-300 gram of mayonnaise with fat 76%. By consistency, it goes quite thick, so in the process of baking it practically does not drain onto a baking sheet, but keeps on the skin of a bird. So, pour into the container with it spices such as black pepper, paprika, red pepper, and salt. Important: the amount of each seasoning may vary depending on your preference. The only thing is not to spoil the taste of the dish, I advise you to add red pepper on the tip of the knife, otherwise the duck will not only turn out sharp, but will also be bitter. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.
Step 6: prepare the lime.
For cooking, we need not lime itself, but only its juice. Therefore, we wash the citrus under running water and put it on a cutting board. Using a knife, we cut the component in half and then, using the juicer, squeeze the juice from each part.
Step 7: cook the duck with mayonnaise.
First, heat the oven to a temperature 180 ° C. Meanwhile, we fill the duck with a mixture of onions and garlic, and so that the vegetables do not fall out during the baking process, we pin the hole with toothpicks.
Now, using a tablespoon, grease the surface of the bird with mayonnaise dressing. Attention: this can be done with clean hands so as not to miss anything.
Immediately after this, grease the walls and base of the pan with a small amount of vegetable oil. We spread the duck here and pour it with freshly squeezed lime juice. So that the dish does not burn at the base, pour clean water into the container. The same applies to winged wings. If desired, they can be wrapped in small pieces of food foil.
When the oven warms up well, put on a medium level a baking sheet with duck and bake for 1.5-2 hours. After the allotted time with the help of kitchen tacks, we get the container and check the degree of readiness of the bird. To do this, pierce it with the edge of a knife in some meaty place (for example, a thigh or a breast). Having pressed the pulp in this place with your fingers, juice should come out of the duck. If it is transparent, then the dish is ready. If not, for example, with blood, then you need to extend the baking time for 15-25 minutes.
At the end, turn off the oven, and set the duck aside to cool slightly.
Step 8: serve the duck with mayonnaise.
We shift the finished duck with kitchen tongs to a special flat plate and can serve it to the dining table. Such a bird is best enjoyed with baked or fried potatoes, boiled rice, and fresh vegetable salads.
If desired, you can decorate the dish with parsley sprigs and lettuce leaves, as well as cut the meat in advance into portioned pieces, so that at the table everyone can put himself a piece of poultry in a plate. Since the duck itself is quite tough, I recommend that you enjoy it in your hands without hesitation.
- in order to prepare a delicious juicy dish, it is best to use homemade duck, as it has a lot more meat (it is not so skinny) and you will definitely know that you are baking a fresh young bird;
- if desired, before baking, you can sprinkle the duck with a small amount of a vegetable mixture (onion and garlic);
- In addition to the spices indicated in the recipe, you can add any others to your taste in the dressing. For example, it can be special seasonings for poultry, "hops-suneli", as well as ground dried coriander.