Roast Duck High Protein Recipes

                        Roast Duck High Protein Recipes  
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Duck is a good source of protein and nutrients which is necessary for healthy skin and body. It contains mostly healthy unsaturated fat, yet still has a rich, meaty flavour.
Duck is also best source of selenium an important antioxidant that can help prevent cell damage and flight inflammation and support the body immune system.

Preparation time- 1 hour
Cooking time- 1 hour

Ingredients                                                                                                 Quantity
Duck, dressed                                        1
Butcher’s string                                      approx 1 meter
Carrot                                                     80g
Celery                                                     80g
Onion                                                      80g
Cooking oil                                              70ml
Salt and pepper                                      taste
Paprika sweet                                       
Thyme, fresh                                          spring
Orange sauce to accompany

1. Preheat the oven to 210C. Cut the carrot, celery and onion into a mirepoix and spread over the bottom of a suitable sized roasting dish.
2. Remove the neck and place it in the pan with the mirepoix. Remove any remaining intestines from inside the duck; wash out with water and dry thoroughly.
3. Trim away excess fat and skin and skin from around the neck and the tail vent.
4. Season the inside of the duck with pepper and salt and the sprig of thyme.
 Truss the chicken neatly and tightly into shape using the butcher’s string. Place the trussed duck on its back on the mirepoix, brush all over with oil and seasoning and sprinkle with paprika. Pour the remaining oil into the roasting dish.
5. Place the duck into the hot oven and cook for about 1 hour, basting about every 10-15 minutes. To test if it is cooked, tilt the duck so that the internal juices run out of the tail vent; if the juices are pink it will require more time, if the juices are clear it is cooked. Remove the string then place on  tray and cover to allow it to rest and to stay warm.