Duck baked in a sleeve

Preparing dishes in the sleeve allows you to keep the juiciness to the maximum and makes their taste more saturated and attractive. Today we will tell you how to bake with the participation of this kitchen invention duck.

Recipe for baked duck in the oven, in a sleeve with apples

Ingredients:

• the average carcass of a duck is 1.7-2 kg;
• apples Antonovskie - 220 g;
• freshly ground pepper mixture - 2-3 pinch;
• salt - 2-3 pinches;
• aromatic dry herbs of your choice - to taste;

For marinade:

• lemon juice - 65 ml;
• ginger root - 25 g;
• soy sauce - 65 ml;
• honey flower - 40 g;
• Balsamic vinegar - 5 ml;
• vegetable oil without flavor - 25 ml;
• freshly ground pepper mixture - 2-3 pinch;
• salt - 1-2 pinches.

Preparation

In order to bake a duck in the oven in the sleeve, it must be pre-marinated. To do this, we prepare the prepared carcass of the bird with salt and freshly ground pepper mixture, inside and out, and then mix all the ingredients for the marinade in a bowl and season the bird on all sides with a spicy mixture. We put the duck in a plastic bag and leave it on the bottom shelf of the refrigerator for a day.

At the end of the allotted time, we dry the surface of the bird from moisture, put apple slices in the abdomen, seasoning them before this salt, a freshly ground mixture of peppers and aromatic dry herbs of your choice and taste.

Bake duck in this case, we will be in the sleeve, and how much time will be needed for this and what temperature regime is required at the same time, we will tell later.

First, warm the oven to the maximum and, only after that, we place a baking sheet with a bird in it, placing it in a sleeve for baking. After twenty minutes, reduce the intensity of heat to 180 degrees and prepare the dish for an hour and a half. Now cut the sleeve from the top and bend the edges, increase the temperature regime again to the maximum and let the bird brown for fifteen minutes.

How correctly to bake a duck in a sleeve with a potato - the recipe?

Ingredients:

• the average carcass of a duck is 1.7-2 kg;
• Potato tubers - 1.2 kg;
• olive oil - 45 ml;
• freshly ground pepper mixture - 2-3 pinch;
• salt - 1-2 pinches;
• a mixture of Italian dry herbs - 1-2 pinch;
• a mixture of spices - 1-2 pinch;

For marinade:

• lemon juice - 65 ml;
• garlic teeth - 7-9 pieces;
• paprika ground sweet - 2-3 pinches;
• ground chili pepper - 1-2 pinch;
• a mixture of Italian dry herbs - 2-3 pinch;
• a mixture of spices for poultry - 2-3 pinch;
• olive oil - 35 ml;
• freshly ground pepper mixture - 2-3 pinch;
• salt - 1-2 pinches.

Preparation

For marinade mix crushed garlic teeth with the rest of the ingredients and rub the prepared mixture with the prepared carcass of the duck. It is ideal to leave the bird marinated for a day, placing it for this in the refrigerator in the package.

Immediately before baking the birds we clean the potatoes, cut the tubers into several parts, we savor with olive oil, salt, pepper, aromatic herbs and spices and mix. We put a certain amount of potatoes inside the bird, we put the carcass in the sleeve, and on the sides we have the remaining slices of the vegetable. We place a bird and potatoes in a sleeve in the oven and bake according to the same scheme as in the recipe for duck with apples described above.