Ingredients for making duck with mayonnaise and mustard
- Duck (fresh carcass) 1 piece (weight 2-2.5 kilograms)
- Apples 600 grams
- Mayonnaise 4-5 tablespoons
- Mustard 3 tablespoons
- Garlic 1 head
- A mixture of ground peppers (black, allspice, green, red, white and pink) to taste
- Wheat flour 2-3 tablespoons
- Main IngredientsDuck, Apple
- Serving 1 serving
- World Cuisine
A kitchen knife - 2 pieces, paper dishcloths, tweezers, a waffle towel, a wooden toothpick - 2-3 pieces, a cutting board - 2-3 pieces, a deep plate - 2 pieces, a tablespoon, a deep bowl, plastic wrap, a refrigerator, oven, non-stick baking tray, baking sleeve, kitchen tack, kitchen spatula - 2 pieces, a large flat dish.
Making duck with mayonnaise and mustard:
Step 1: prepare the duck.
For this dish, you should choose a not very old and fat duck. First of all, we thoroughly wash it under trickles of cold running water and dry it with paper kitchen towels. Then, using tweezers or a small kitchen knife, remove the remaining feathers from the surface of the skin. After that, we cut off large pieces of fat near the tail, turn on the open burner over high heat and singe the carcass on all sides to get rid of thin hairs located mainly near the wings, legs and neck.
Then sprinkle the duck with wheat flour and wipe it with a waffle towel, this process will help completely get rid of unnecessary, slightly charred vegetation. Then we wash it again, dry it and prick the skin with a wooden toothpick in places where there is a lot of subcutaneous fat, near the hips, on the chest and back. We rub the bird from all sides, as well as inside to taste with salt and leave it in this form on 15-20 minutes.
After the necessary time, we make small cuts throughout the carcass and insert into each of the peeled garlic, if the cloves are very large, you can pre-chop them with thin layers.
Step 2: prepare the marinade.
Then put in a separate clean dish the right amount of mayonnaise, mustard and a mixture of ground peppers. Mix these ingredients with a tablespoon until smooth and proceed to the next step.
Step 3: pickle the duck.
We rub the duck carcass with the resulting mustard-mayonnaise marinade inside and out, paying special attention to the places under the wings and between the thighs. After that, we transfer the bird to a deep bowl, tighten it with plastic wrap and set in the fridge for 40-60 minutes.
Step 4: prepare the oven and apples.
While the duck is pickling, wash several ripe hard sour-sweet apples under cold running water. Then we dry the fruits with paper kitchen towels, divide each fruit into 2 equal parts and use a clean knife to cut the core out of them together with the stem. Then chop the apples in 2-2.5 centimeter thick slices, send them to a clean deep plate, and then turn on and preheat the oven to 180 degrees celsius.
Step 5: stuff the duck.
After 40-60 minutes we take the duck out of the refrigerator, remove the polyethylene from it, fill the inside of the carcass with the prepared apple slices and close it tightly, as well as the incision near the neck with wooden kitchen skewers or we sew them with a regular gypsy needle and baking thread. We act slowly and take this process with all care, making sure that there are no gaps between the joints of the skin through which the filling can leak.
Step 6: bake the duck with mayonnaise and mustard.
Further, using kitchen scissors, we cut from the culinary sleeve a piece one and a half lengths of duck. We put the carcass filled with apples in it and seal it on both sides with special heat-resistant plastic clips, trying to make it so that there is practically no air left inside the bag. After that, we send the bird to the non-stick baking sheet with the breast top and set it in the preheated oven on the middle rack.
Bake the dish at the rate of per 1 kilogram of duck - 40 minutes or 1 hour, i.e 2-2.5 kilograms will leave approximately 2.5-3 hours. To make the carcass brown 10-15 minutes before its full readiness we make a longitudinal section on the upper layer of the sleeve and part its ends in different directions.
Next, turn off the oven, let the bird stand in it for a couple more minutes, then we put on the kitchen oven mitts and rearrange the baking sheet on a cutting board, previously laid on the countertop. Using two kitchen shovels, carefully transfer the aromatic dishes to a large flat dish and immediately serve to the table.
Step 7: serve the duck with mayonnaise and mustard.
Duck with mayonnaise and mustard after cooking a little infused in a warm oven. Then it is served on a large flat dish to the festive or everyday table as the second main hot dish. This bird can be served with any side dish, for example, baked, boiled or stewed vegetables, cereals, pasta, salads, marinades, pickles, as well as fresh bread. Enjoy delicious and gourmet food!
Enjoy your meal!
- if desired, 10-15 minutes before complete readiness, the duck’s carcass can be greased with melted butter or liquid honey, this will make the bird’s crust even more rosy;
- it is advisable not to season the bird with spices that contain sodium glutamate, of course, such spices enhance the aroma of the finished dish, but during prolonged heat treatment harmful chemicals are released from them that are not very healthy. It is better to supplement the set of ground peppers with dried herbs: basil, sage, thyme, oregano or those suitable for poultry dishes;
- the filling indicated in the recipe is not important, you can use any mixture of vegetables, fruits, dried fruits, berries, meat and bread;
- From the juice that accumulated at the bottom of the sleeve, you can prepare the sauce or pour it on the finished bird before serving.