Duck with oranges
Description
The dish is prepared without unnecessary complications. Since I constantly have to monitor my weight, I often cook poultry dishes. Turkey duck meat is considered dietary compared to regular duck, contains less fat and connective tissue, and has a more tender taste. When baked in a roasting bag, turkey duck cooks in its own juices, making it very juicy and delicious. Take a turkey duck, remove the unnecessary innards and cut out the neck. Rinse it under cold water, then pour boiling water over it, and wipe it dry with paper towels or let it air dry. In a bowl, mix mayonnaise, salt, pepper, and poultry seasoning (I used dried thyme). Rub this marinade inside and outside the turkey duck, and let it marinate for 1.5 hours. After 1.5 hours, peel the oranges. Separate the flesh from the membranes and place it inside the turkey duck. Put the turkey duck into a roasting bag, tightly tie the ends of the bag, and place it on a baking tray. Make several slits on top of the bag so that excess steam can escape during baking, allowing a beautiful golden crust to form. Place in a preheated oven (about 200°C) for 2 hours. The larger the turkey duck, the longer it needs to be baked—approximately 1 hour per 1 kg of poultry. When the turkey duck develops a golden crust, remove it from the oven and let it rest at room temperature for 10 minutes before slicing. You can serve it whole, decorated with oranges or lemons. Any side dish will go well with it. The dish is ready to be served.