Oven-Roasted Duck with Mayo and Prunes

Duck with mayonnaise — very tasty and simple! The preparation of the dish itself does not take much time. The duck takes much longer to bake. Prunes with bay leaves and garlic give a wonderful aroma with caramel notes. The sleeve makes the duck juicy and appetizing.
cook time: 3h
Ava Prescott
Oven-Roasted Duck with Mayo and Prunes

Nutrition Facts (per serving)

377
Calories
33g
Fat
8g
Carbs
13g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Salt 1 tbsp
Ground black pepper 1 tsp
Ground coriander 1 tsp
Bay leaf 2 pc
Mayonnaise (Itʼs better to take homemade mayonnaise, of course.) 50 g
Prunes 300 g
Duck 1.8 kg

Recipe instructions

Step 1

Step 1
How to bake duck in mayonnaise? Prepare everything you need for cooking. The taste of the finished dish depends on which duck you choose. I usually bake a duck weighing no more than 1.8 kg. It is advisable to buy chilled, since it is difficult to judge the freshness and quality of meat from a frozen carcass. The duck should be light pink in color with a neutral odor. If you take poultry, it must be young (less than a year), otherwise it will not be suitable for roasting.

Step 2

Step 2
To remove the oil that is used to treat dried fruits before sale, fill the prunes with warm, approximately 70°C, water. Stir it until the water reaches all the cream. Do not use boiling water as this will cook the prunes. Drain the water through a sieve so that there is not too much liquid left.

Step 3

Step 3
If the duck is frozen, defrost it in advance. Remove the packaging and place it in a container on the bottom shelf of the refrigerator 12 hours before cooking. Rinse the duck under running water, remove the entrails and feathers, if any. Rub it outside and inside with salt, pepper and coriander.

Step 4

Step 4
While the duck is salting, prepare the filling. Peel the garlic, rinse and chop with a knife or garlic press. Mix prunes, garlic and bay leaf.

Step 5

Step 5
Stuff the duck with the prepared mixture and sew up the belly with thread.

Step 6

Step 6
Place the duck in a roasting bag and place on a baking sheet. To ensure that the steam formed in the first minutes of baking escapes and does not tear the sleeve, pierce it with a needle in several places. Place the duck in a preheated oven to prevent the roasting process from turning into boiling. Bake on a lower than medium rack for about 2 hours at 150 degrees.

Step 7

Step 7
Remove the browned duck, cut it open and unfold the sleeve at the top. Since duck is a fairly fatty bird, a lot of fat can leak out at this stage. Drain it carefully. If desired, grease the carcass with mayonnaise. Return to the oven and bake for about 15 minutes more. Garnish the duck with herbs and vegetables and serve. Both adults and children love this dish. Itʼs tasty, beautiful and healthy.

Additional rubrics

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