Duck baked in the sleeve This is one of our family's favorite dishes. Everyone is well aware that it is not very healthy, mega-calorie, but at the same time, how can you resist a juicy, soft and tender baked duck. And her browned skin is just a real pleasure. It is with the help of the sleeve that it turns out very soft, juicy.
Cooking steps:
4) Following the pepper and salt, rub the garlic well. If you like to use a variety of seasonings, mayonnaise and ketchup, please.
But, as for me, the duck turns out to be unusually fragrant and juicy with the help of such simple and light ingredients as salt, pepper and garlic.
5) Approximately attach a roasting sleeve to the duck, measure along the length of the duck from a margin of 8-10 cm on each side. Place the duck in the middle. Tie the edges of the sleeve with special wires that come with the sleeve for baking (if not, then with a thread). Place on a baking sheet seam side up.
Put in a preheated gas stove to 200-250 degrees, fry for 2.5-3 hours. Do not turn.
After this time, when the duck is ready, carefully untie the sleeve on one side and pull the duck out with a spatula.
Bon appetit everyone!!!
Ingredients:
1 duck (about 2 kg.);
- 1 head of garlic;
- 2 tbsp. spoons of salt;
- 1 teaspoon of black pepper;
- sleeve for baking.
Duck in the sleeve in the oven is quite simple to prepare. The recipe for roasting poultry is simple, but the secrets of cooking are different and do not always help to achieve the expected result.
To avoid any misunderstandings, you need a recipe, a little patience, inspiration and a few hours of free time.
A quality bird has a dry, even and smooth surface. In addition, she must certainly have a firm sternum, healthy skin, paws and dark red meat.
It is known that poultry has more fat content than the usual one from the store. The second is good because its taste and structure are still more tender than the first.
How to cook duck?
Duck is a versatile ingredient. It can be cooked both whole and in parts, although it is recognized as the most delicious stuffed bird. Exist different variants her preparations, which make it possible to create completely new creations for the festive table. The most common fillings for baking, such as sour apples, boiled potatoes, cereals, mushrooms, vegetables, fruits, dried fruits and nuts.
Before cooking the duck at home, rinse it well, dry and marinate. You can also simply rub salt and spices inside and out into the carcass. Then fill 2/3 of the duck with stuffing. Then sew the bird with a thread, spread with sunflower or olive oil. After all these manipulations, put it in a chicken and send it to cook.
Most important nuance in cooking poultry in the oven in the sleeve - this is getting tenderness, juiciness and a pronounced taste. Therefore, it is necessary to accurately calculate the cooking time for duck: 45 minutes per 1 kg. You need to count from the beginning of the maximum heating of the stove, adding to this another 25 minutes for browning the crust.
It takes no more than 90 minutes to bake a duck in the oven. But much depends on the size of the pieces, the elasticity of the meat. The finished dish is complemented with various side dishes, spicy sauces, spices and dry red wine.
Whole duck recipes
How to bake a duck?
This bird is combined with almost all side dishes.
There are several simple cooking options:
- Duck in the oven with buckwheat.
- Duck with apples in the sleeve.
Recipe number 1 - duck baked in a sleeve with garlic
This dish has every chance of becoming the "nail" of any ceremonial table, starting from the moment it goes into the oven. Then it remains only to improve skills and add one or the other fillings to the duck. The bird is fragrant and tasty. It's a good idea to serve separately potatoes, pasta, buckwheat porridge or fig.
- carcass;
- garlic (1 pc.);
- salt;
- black pepper;
- sleeve for baking.
If the duck is bought in a supermarket, then you need to properly prepare it. Take out all the organs, trim the wings around the edges. If the meat should not be fatty, then you need to cut the tail and fat around it, as well as the skin near the neck. Rub pepper, salt and garlic into the carcass. Put 2 garlic cloves in the middle and under the wings. Hide in foil and seal the edges. Cook in the oven for 2-2.5 hours. Then make an incision in the film and leave until the crisp hardens.
Recipe number 2 - duck in the sleeve with buckwheat
Buckwheat absorbs all liquids well, so the meat is soft and tender.
You will need:
- carcass (2 kg);
- buckwheat (2/3 cup);
- carrot;
- mustard (2 tablespoons);
- garlic (2 teeth);
- pepper;
- salt;
- vegetable oil.
Peel the garlic and cut into small pieces. In some places, make punctures in the skin and stuff with garlic, rub mustard, salt and pepper. Fry onions and carrots in oil.
Pour buckwheat with water and bring to a boil, then boil. Pour out the water and mix well with the roast, salt. Stuff the carcass, sew and tie the film. Leave space for steam to escape. Dip in a roaster and bake for 2 hours at 200 ° C.
Recipe number 3 - duck with apples in the sleeve
If you imagine a baked duck, apples immediately come to mind. Duck with apples in the oven is a repeatedly proven method. It is better to pickle it beforehand, then it will get a pronounced taste. It is better to buy green fruits, because they will look better next to the meat, and you will also need lemon juice for the marinade.
The recipe requires the purchase of the following ingredients:
- carcass (1.5 kg);
- salt;
- pepper;
- apples (2 pcs.);
- sleeve.
The pickle is prepared from the following ingredients:
- lemon (1 pc.);
- soy sauce (3 tablespoons);
- honey (1 tablespoon);
- olive oil(1 tablespoon).
Squeeze the juice from the lemon and add soy sauce, honey, finely grated ginger, olive oil to it. Remove the moisture of the bird completely with napkins or a paper towel and rub salt and pepper on the outside, cover with sauce and set the bird aside for the night. Now, even if the meat is homemade, you should not worry that it will be hard.
Remove the pulp from the apples and cut into slices, then put in the abdomen. Place in a bag and seal the edges. 1.5 hours in a hot oven (200 ° C) - and the duck with apples in the sleeve will be completely ready.
If the carcass is huge, it is worth leaving it for another 30 minutes in the oven. In no case should you forget to slightly open the film to brown the crust a few minutes before the end of cooking. Serve with potatoes and fresh or stewed vegetables.
Conclusion on this topic
Duck baked in the oven is a wonderful dish that is prepared for special occasion. But keep in mind: only 5 people can treat one medium-sized bird. If there are more people at the celebration, then the dish should be baked according to the number of invited guests.
Pickled poultry cooks the fastest. The recipe involves adding not only honey soy sauce, but also lemon, as well as a mixture made from wine and spices.
Few can resist the tender, fragrant, juicy duck baked in the sleeve, and this despite the fact that duck is a very high-calorie product. The meat turns out delicious, with a crispy crust, thanks to one of the most ancient ways of cooking food - baking. And to make it especially juicy, they cook the carcass in the sleeve, so the juices do not evaporate, but remain with the bird.
Using the sleeve is very easy: just put the product inside and secure the edge with a paper clip, which is usually included. It is made from heat-resistant polyethylene, the material is completely safe, since it does not emit any substances hazardous to humans. The advantage of this baking method is that the products are additionally processed with steam and fat, since the bag is completely sealed, so the dish will always be juicy. At the end of baking, the film can be cut so that the duck in the sleeve is browned.
How to cook duck in the oven in the sleeve: preparation
For this cooking method, it is best to choose a medium-sized bird. Before baking the duck, it is necessary to wash, dry and rub it with salt. Additionally, you can rub the carcass with garlic and herbs or use ready-made mixtures. Duck in the oven in the sleeve can be cooked with apples, pears, oranges, rice, potatoes with mushrooms, buckwheat, etc.
You need to rub the bird with salt and spices not only outside, but also inside. The sleeve must be measured along the length of the carcass, leaving 10 cm for tying on both sides. When placing the bird in the oven, make sure that the edges of the bag do not touch the walls. oven because it might burst. There is no need to turn the carcass, in any case it will be baked evenly.
Duck: a recipe for cooking with garlic
This dish may well become your signature dish, because the duck in the sleeve is not only very tender and tasty, but also fragrant. It can be prepared as a dish on its own, or with a side dish filling.
Ingredients:
- 1 duck weighing 2–2.5 kg;
- 1 head of garlic;
- salt pepper;
- sleeve.
Cooking:
The bird must be cleaned of the insides and cut off the edges of the wings. To make it not so fat, you can cut off the tail and fat around it and the neck.
Put a few cloves of garlic under the wings and inside, pass the rest through a press, mix with salt and pepper and rub the carcass well.
Put the duck in the sleeve and bake for 2.5 hours. 30 minutes before the end of cooking, cut open the browning bag.
Recipe for duck with buckwheat
Buckwheat perfectly absorbs juice and fat, so the meat is cooked simultaneously with a tasty and aromatic side dish.
Ingredients:
- 1 duck weighing 2 kg;
- 1 onion;
- 1 carrot;
- 2/3 cup buckwheat;
- 2 teaspoons of mustard;
- 2 cloves of garlic;
- salt, pepper, sunflower oil;
- sleeve.
Cooking:
According to this recipe, the duck in the baking sleeve is stuffed with garlic, the skin is pierced in several places and rubbed with salt and pepper.
Chop onions and carrots and fry sunflower oil. Boil buckwheat in salted water, and then mix with vegetables.
Stuff the carcass and sew up her belly.
Place the bird in a sleeve and oven at 200 °C for 2 hours.
The finished bird is served on a large platter. The belly can be cut right before serving, so that everyone can get the required amount of garnish. Similarly, you can cook a duck with oranges in the sleeve, with apples or rice. The duck recipe is not complicated, but it takes time. The dish is perfect for a festive table; in addition, it can be decorated with parsley and vegetables, and the bird itself can be laid on lettuce leaves.
Agree that a duck baked with apples is not a regular daily dish on our table. A baked bird is a decoration of the festive table. Very popular duck with apples, baked in the oven, on New Year, On Christmas.
Properly cooked duck will make us lick our fingers, because the meat is tender and very juicy. And what golden crust obtained after baking! Today we will look at several options for preparing this unusually delicious dish.
Duck meat has a specific smell that not everyone likes. You can get rid of the tasteless smell by preparing a fragrant marinade and let the carcass soak in it for three hours.
Having taken such a fragrant bath, our beauty is already ready to wrap herself in foil and dive into the oven, but ... let's carefully read a few more tips so that our efforts are not in vain.
How to cook duck so that it is soft and juicy - simple tips
- When buying, choose a carcass weighing 2 - 2.5 kg. Young ducks have this weight, and this is a guarantee that the meat during baking will be soft, juicy and not very fatty.
- Before you start working with the carcass, carefully inspect it. If you see the remains of plumage, the so-called "stumps", singe them over a gas burner. Or remove with tweezers if there are few. If the neck is too long, it is better to shorten it. The largest layer of fat usually accumulates in the abdomen. Do you think the layer is too thick? Cut as much as you need. And be sure to remove the rump, it is there that the aromatic glands with an unpleasant odor are located.
- It is best to buy chilled duck and cook it right away. But this is not always possible. Most of the time we buy already frozen poultry. There is nothing terrible in this, you just need to defrost it correctly: on the bottom shelf of the refrigerator or when room temperature. Forget about the microwave, defrost there quickly, but in ready-made the meat will be dry and tasteless.
- You can bake in a sleeve, foil, in an open form or on a wire rack. Be sure to put a tray under the grate so that the juice flows there. So that when baking in an open form, the meat is tender, and the crust is crispy and thin, from time to time the duck should be poured on top of the resulting fat. And the foil or sleeve should be cut 20 minutes before readiness so that the top is beautifully browned.
- If you are still very worried that your dish would not turn out to be damp inside, then boil the water, salt it and boil the duck in it for about twenty minutes. Or just pour the carcass with salted boiling water for half an hour. And then marinate and bake for health.
- One meticulous hostess even came up with a formula for how to calculate the baking time. 1 hour 45 minutes + 10 min. for every half kilogram of weight. That is, a two-kilogram duck needs to be baked for about two and a half hours (105 + 10 * 4 = 145 minutes). Let's say thank you to this owner.
Duck with apples and honey - step by step recipe
Most often, the duck is stuffed with apples. Bird always goes well with fruit, and apples are the best. And we will add quince as well. From this, the taste of our dish will only improve.
Ingredients:
- duck - 2-2.5 kg
- salt - 1 tbsp. spoon with slide
- dry mix for poultry
- mustard - 1 tbsp. l.
- honey - 1 tbsp. l.
- apples - 1-2 pcs
- quince - 1-2 pieces
- garlic - 1 head
Dry the prepared carcass with paper towels and rub well inside and out with salt and spices. Then we stuff it with garlic: make a small incision and insert a clove of garlic.
Peel quince and apples from seeds and cut into slices.
The filling should now be inside the duck. Quince and apples are laid tightly.
We carefully tie the wings and legs with cooking string so that the duck does not lose its shape. We leave our beauty in this form to marinate for 2-3 hours.
During this time, all the ingredients will have time to make friends with each other, the duck will be saturated with the smell of garlic, spices and fruits, and we will now place it in a baking sleeve. And then send it to the oven for 1.5 hours, setting the temperature to 180 degrees.
While the duck is basking in the oven, we will prepare the sauce. Take 1 tablespoon of honey and mustard and mix them well.
After 1.5 hours, take the duck out of the oven. Carefully, so as not to burn yourself, cut the sleeve and coat our bird with sauce with a brush. Put it back in the oven for 10-15 minutes. During this time, the duck will have time to brown and a very appetizing and tasty crust will appear on it. It remains only to invite everyone to the table.
Duck in the sleeve with apples and potatoes
Well, where are we without potatoes? Soaked in duck fat, baked until golden brown, potatoes will be a good addition to the main course.
Ingredients:
- duck - 2 - 2.5 kg
- pepper
- soy sauce - 2 tbsp. l.
- apples
- medium-sized potatoes
- sunflower oil
- Rub well with salt and pepper
2. Pour with soy sauce and distribute it over the entire surface. You can add a little inside. Leave for 2-3 hours so that the duck marinates well.
3. At this time, we clean and cut apples and pickle potatoes. I'll talk about potatoes later, but now it's time to stuff the duck with apples.
But first, grease the carcass with a small amount of vegetable oil on top. This will additionally give softness to duck meat.
4. Duck stuffed with apples is ready to cozy up in the oven. But in order for her to feel really good there, we will pack her in a sleeve and send her there for 1.5 hours at a temperature of 200 degrees.
5. And now it's time to think about potatoes. It is advisable to take medium-sized potatoes or cut large ones into several parts so that they are guaranteed to bake. Salt the potatoes, add the seasonings we like, and a little mayonnaise. Mix it all well and leave to marinate.
6. After 1.5 hours, we take the duck out of the oven, cut the sleeve, put the potatoes around the carcass and send it back to the oven for 30 minutes.
And we get such beauty on the table. And how delicious!
Delicious duck recipe with apples and prunes
Prunes are quite a popular ingredient in cooking. It is also used very often with poultry, giving it a special aroma and taste. And if prunes are added to apples and stuffed with this yummy duck, then you can safely invite guests.
Ingredients:
- duck - 2-3 kg.
- pepper
- apples
- prunes
- garlic
- We prepare the duck: we wash it, cut off the excess skin at the neck. You can also cut off the very tips of the wings, there is practically no meat there, they start to fry very quickly and turn black by the end of cooking.
Before rubbing the carcass with salt and pepper, scald it with boiling water so that the pores on the skin shrink, and then the duck will not be dry after baking.
2. Rub the outside and inside with salt and pepper.
3. Now our task is to stuff the inside of the duck with apples and prunes. But first we put 3 cloves of garlic inside. Then go chopped and peeled apples. Add a handful of well-washed pitted prunes to the apples and, if there is room left, fill it again with apples.
4. So that all the goodies remain inside the carcass during frying, we sew the hole or chop off with toothpicks.
5. Cover the duck on a baking sheet with foil and send it to the oven for 2 hours, setting the temperature to 200 degrees.
6. If desired, after an hour, you can get a baking sheet, remove the foil, put peeled and salted potatoes around the duck and send to fry for another hour.
7. The finished duck has a beautiful crispy crust and a divinely delicious smell. And what it tastes like, one can only guess and envy those who will eat it.
Bake juicy duck with apples in foil
Any large meat or a fish dish it is better to bake in foil or a sleeve. Then it is better baked from the inside, it turns out more juicy and tasty. If you don’t know what is better to choose - visit my article on this topic. And we will cook this duck in foil. For the marinade we will use pomegranate and Apple juice And. But even if you have only one of them, then feel free to use only it.
Ingredients:
- duck - 2 - 2.5 kg
- apples - 1 kg
- pomegranate juice - 1/3 cup
- apple juice - 1/3 cup
- soy sauce - 2 tbsp. l.
- dried garlic
- black pepper
- thick needle syringe
- toothpicks
- Rub the prepared duck with salt, pepper and garlic. Then prepare the marinade: mix soy sauce with pomegranate juice. With the resulting mixture, we inject the duck from all sides. If you do not have a syringe, it's okay, just rub the marinade all over the carcass. We leave the duck to marinate for 1.5 - 2 hours.
2. At this time, we clean and cut the apples.
3. We stuff the duck with apples and stab with toothpicks
4, We put our bird on foil, pack it and put it in an oven preheated to 220 degrees.
5. After 30 minutes, remove from the oven and drain the resulting fat. Pour the remaining marinade, add apple juice, lower the temperature to 180 degrees and fry for 2-3 hours, depending on the weight of the duck.
6. About 30 minutes before readiness, we finally open the foil to get a fried crust. We put the beauty on the dish.
Bon Appetit!
Menu for the New Year - juicy duck in orange marinade
A delicious marinade makes this dish unforgettable. And if you want to deliciously feed guests on New Year's Eve, then watch this video.
Recipe for the festive table - duck with oranges
Duck baked with oranges is probably considered one of the most solemn and festive dishes. And what a beauty on the table!
Ingredients:
- 1 orange
- 2-3 celery stalks
For the marinade
- juice of 1 lemon
- juice of 1 orange
- 1 st. a spoonful of salt
- ½ st. spoons of pepper
- ½ st. tablespoons herbes de provence mixture
- 1 teaspoon dry sage
- 1 tbsp olive oil
For glaze sauce:
- juice of 1 orange
- 2 tbsp. spoons of honey
- 2 tbsp. spoons of sweet dessert wine
- We prepare the duck as usual: singe, wash, dry with a paper towel. And then we take all the ingredients for the marinade and mix them well.
2. We immerse our bird in the marinade and leave it there for several hours. You can even put it in the fridge overnight. It is advisable to turn the carcass from time to time so that all parts are well marinated.
3. Cut the orange into quarters. Leave the orange peel.
4. Put the marinated duck in a baking dish. We put the quarters of orange and celery inside the duck.
You can also add apple and carrot pieces. This will enhance the flavor of the meat and keep it from drying out during the cooking process.
5. We set the temperature in the oven to 190 degrees and put the form there. We cook the duck for 2-3 hours depending on the weight. After an hour and a half every 15 minutes, water the duck with the juice that stands out.
6. Now let's make the icing sauce. We mix the ingredients well. Then boil the sauce in a small saucepan over high heat until the volume is reduced by half. The consistency of the sauce should be similar to syrup.
7. We take out the finished duck from the oven and let it stand for 10-15 minutes. We throw away the celery, and you can eat duck oranges. Place the slightly cooled duck on beautiful dish, pour glaze and decorate with oranges. I want to admire this beauty, but I want to eat even more. Which is what we suggest you do. Eat for health!
I think that you have decided on the choice of the main course for festive table. It remains only to choose the recipe you like the most and buy a duck.
I wish you a happy New Year, Christmas and many new interesting and delicious new products on your table.
Roast duck is the very dish that is appropriate on any table. Both the guests at the celebration and the household at dinner will be crazy about her. For convenience and excellent taste, we recommend cooking a bird in a sleeve with apples or potatoes.
Duck baked in a sleeve with apples - recipe
- duck - 1 piece, weighing approximately 1.5-2 kg;
- apples of the Antonovka or Semerenko variety - 2 pcs.;
- salt - a pinch;
- aromatic herbs to your taste;
- lemon - 1 pc.;
- ginger root - 1 small piece;
- soy sauce - 3 tbsp. spoons;
- flower honey- 1 tbsp. a spoon;
- balsamic vinegar - 1 teaspoon;
- olive oil - a tablespoon;
- ground mixture of peppers - a few pinches;
- table salt - a pinch.
It is recommended to pre-marinate any bird before baking in the oven. And the duck is no exception. Therefore, after removing or singeing the existing feathers, as well as washing the carcass thoroughly from dirt and drying it, we proceed to pickling. In a separate bowl, we prepare the marinade for duck in a sleeve with apples. Mix flower honey, soy sauce, balsamic vinegar and olive oil. Then add the grated ginger root, the juice of one lemon, and carefully stir the mixture until smooth.
First we rub the carcass with salt, a ground mixture of peppers, and then with the prepared marinade inside and out, put it in a bag and place it in a cool place for at least a day.
After the lapse of time, dry the duck carcass with napkins and stuff with apples. Before that, they should be washed, rid of the core, cut into slices. Sprinkle a little lemon juice, salt and season with aromatic herbs to your taste.
Now we place the duck carcass in the baking sleeve, seal it on both sides. We put it on a baking sheet and put it in the oven heated to the maximum for twenty minutes. Then we reduce the temperature to 185 degrees and bake the bird with apples for another one and a half hours. Fifteen minutes before the expected completion of the cooking process, cut the sleeve from above, turn it to the sides, raise the temperature again to the maximum and let the duck brown.
How to cook a duck in the oven in a sleeve with potatoes - a recipe
- duck - 1 piece, weighing about 2 kg;
- potato tubers - 1.5 kg;
- olive oil - 2 tbsp. spoons;
- ground mixture of peppers - a few pinches;
- salt - a pinch;
- aromatic herbs - to your taste;
- juice of one lemon or 1/4 cup soy sauce
- garlic - 1 small head;
- ground sweet paprika - 2 pinches;
- ground spicy pepper- a pinch;
- fragrant dried herbs - to choose from;
- ground mixture of peppers - a few pinches;
- salt.
We marinate the properly prepared duck carcass beforehand, rubbing it with salt and a spicy mixture. To prepare it, mix lemon juice or soy sauce and with peeled and chopped garlic, ground paprika and a mixture of ground peppers, adding to taste ground pepper chili and aromatic dry herbs of your choice. It will be very tasty with dried basil, oregano, parsley and marjoram. You can also add spices, such as ground coriander, nutmeg, and others, if desired. We leave the bird carcass in the marinade for a day.
After the lapse of time, we prepare potato tubers by peeling them, cutting them in half or into slices, and seasoning them with aromatic herbs, pepper and salt. We fill the belly of the duck with potatoes and place it on the sides of the bird in a roasting sleeve. We seal the sleeve on both sides with clamps and place it in an oven heated to maximum temperatures. After twenty minutes, we lower the temperature level to 185 degrees and cook the bird for an hour and a half. For a golden crust, cut the sleeve from above twenty minutes before the end of cooking.
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How much time and how to bake a duck in a sleeve in the oven
Finding people who would voluntarily give up a delicious fried duck, if not impossible, then very difficult. And how can you resist gentle juicy meat with a special taste that is not like anything else? But in order for it to turn out just like that, the duck must be able to bake, which presents some difficulty for many housewives.
But, fortunately, now everyone has baking sleeves that simplify the process.
How long and at what temperature should duck be baked
A roasting sleeve is a wonderful thing in its convenience, because dishes in it will never turn out to be overdried or half-cooked. Products in the sleeve are processed immediately with heat and steam, as a result of which they both retain their juiciness and become covered with the very golden crust that everyone is crazy about.
A medium-sized duck is best baked in a sleeve, so it is this one that you should initially count on. The second most important factor is the baking time. If the duck carcass has a weight of 1.5-2 kg, then it takes about two hours in the oven.
If the duck weighs 2-3 kg, then it will take about three. And all this should take place at a temperature of 180-200 degrees, so that the meat is well baked.
How to bake a whole duck in the oven in the sleeve
If you don’t want to mess around with complex recipes or if you want to start baking duck according to the simplest option (so as not to risk it), you can do this.
- medium-sized duck carcass;
- salt, black ground pepper.
Calorie content: approximately 310 kcal / 100 gr.
So, for starters, the duck carcass itself needs to be washed and dried well. Then wipe it with salt and pepper - be sure not only outside, but also inside.
Next, you need to take a sleeve for baking, measure it along the length of the duck, taking into account the place for the ties, and bandage the edges. Now it remains to put the sleeve with the bird in an oven preheated to 180 degrees (preferably on a baking sheet, and not on the grate itself) with the seam up so that it does not come into contact with its walls, and leave the duck to bake for a couple of hours.
It is not necessary to turn it over in the process, because the frying will proceed evenly anyway. Serve still hot!
Read how to cook fragrant cakes with condensed milk in a pan.
Take note of the awesome recipes tasty meat in pots.
Duck baked with apples
One name of this dish immediately evokes associations with the holidays. And you can arrange a holiday for yourself on any day, right? You just need to cook a delicious duck.
- duck carcass weighing 1.5 kg;
- 2 large apples (preferably sweet and sour varieties);
- 1 medium lemon;
- 3 art. spoons of soy sauce;
- 1 st. a spoonful of honey;
- 1 st. a spoonful of refined vegetable oil;
- salt, black ground pepper.
Cooking time: Approximately 2 hours plus marinating overnight.
Calorie content: approximately 280 kcal / 100 gr.
First you need to prepare the duck marinade - squeeze the juice from the lemon and mix it with honey, soy sauce and oil. Wash the duck carcass itself, wipe it and rub it with salt and pepper, and then pour the marinade over it and leave it overnight in the refrigerator.
When this time is up, it remains to cut the apples into slices and put them in the belly of the duck (if everything does not fit there, you can put the leftovers around the carcass). There is no need to sew up the duck, because the apples in the sleeve should not fall out anyway.
Put the carcass in the sleeve and send it to the oven for 1.5 hours at 200 degrees, and cut the bag for the crust 10 minutes before the end.
Poultry with potatoes
It is unlikely that something could be tastier than a bird with potatoes ... To which you can serve sauerkraut, pickled cucumbers, salad from fresh vegetables… The perfect dish.
- duck carcass weighing 1.5 kg;
- 1 kg of potatoes;
- 1 medium apple (sweet and sour is best);
- 4 cloves of garlic;
- 150 gr. mayonnaise;
- salt, black ground pepper.
Cooking time: approximately 2 hours.
Calorie content: about 300 kcal / 100 gr.
Duck should be washed and dried with napkins or paper towels, and potatoes should be peeled and cut into large pieces. Cut the apple in the same way.
Then mix mayonnaise, crushed garlic, salt and pepper in a bowl and rub the duck inside and out with this sauce.
Mix the pieces of potatoes and apples and stuff the duck with them - as much as it will fit in it, and spread the rest around the carcass already in the baking sleeve.
The finished dish is immediately served on the table along with spicy snacks.
Stuffed duck with potatoes and mushrooms
If many guests are expected, and there is only one duck, you need to supplement it with potatoes and champignons - as a result, you will get a very large and hearty meal for the whole company.
- duck carcass weighing 2.5 kg;
- 6 large potatoes;
- 0.5 kg of champignons;
- 2 medium onions;
- refined vegetable oil for frying;
- salt, black ground pepper.
Cooking time: approximately 2.5 hours.
Calorie content: approximately 330 kcal / 100 gr.
First you need to prepare all the vegetables - peel and dice the potatoes, cut the mushrooms into slices, and the onion into thin half rings.
In parallel, you can prepare the duck - rinse it and dry it, wipe it with salt and pepper. Now it will need to be stuffed with vegetables and sew up the carcass (since the vegetables are finely chopped and stewed, they may fall out of the cut).
It is required to bake the duck sleeve for 2 hours at 180 degrees, cutting it half an hour before the time expires, so that a golden crust is sure to form.
To be invited or just cozy home dinner with a baked duck at the head turned out well, you just need to follow certain rules for its delicious preparation.
- One medium duck is designed for 4-5 people, so if there are more of them at the table, you need to bake 2 birds or take care of the quantity delicious side dish;
- Pre-marinated duck is best baked, and if poultry is available, then with the marinade you will not need to worry about the stiffness of its meat. Moreover, as a marinade, it is not necessary to use the above honey and soy sauce sauce, but also kefir, lemon, wine or vinegar marinades;
- The convenience of baking in the sleeve also lies in the fact that after it there is no need to wash the baking sheet and the walls of the oven from splashed fat and juice from meat;
- If the bird is caught not gutted, then it must be prepared before baking - remove the offal from it, cut off the tips of the wings, wash well on all sides;
- Reduce fat ready meal it is possible by cutting out the tail of the duck and the fat around it, as well as cutting off the skin around the neck - so noticeably less fat will be rendered. You can also pierce the duck skin in several places - excess fat will flow out and then it can be drained, and the meat itself will turn out to be more lean;
- For rubbing the carcass, you can also use ready-made seasoning for poultry, but without a doubt, a combination of salt, black pepper and garlic will always work for this;
- There are a lot of filling options for baked duck - apples can be replaced with oranges or pears, potatoes with rice or buckwheat, mushrooms with cabbage, etc. etc.;
- If for some reason it was not possible to find a roasting sleeve or it turned out that it was over, and the duck was already prepared, you can make a replacement from foil. To do this, you need to put the duck on one sheet of foil, cover with another and close the edges tightly, twisting them with each other, but leaving room for air to circulate. And then cut the foil a few minutes before the end of cooking. The sleeve option is obtained, albeit not equivalent, but quite suitable for itself;
- The duck fat remaining after baking should in no case be poured into the trash: it must be carefully drained into some kind of container and put in the cold, where it can be stored for up to 2 months. You can cook other dishes with this fat.
notefood.ru
Duck in a roasting sleeve
Duck…. Oh no, it's not for me! It's too long, complicated and a lot of dirty dishes! Do you have such emotions? But don't rush to leave. Everything can be easier than you think.
You will need:
- Duck - about 2 kg,
- Potatoes - 0.5-1 kg,
- Carrots - 1-2 pcs.,
- Onions - 1-2 pieces,
- Salt - to taste
- Pepper - to taste
- Garlic - 1-3 cloves,
- Sleeve for baking
Show the rest
Try cooking duck in a roasting sleeve. Many housewives, especially lovers of tasty and healthy food, have already appreciated the dignity of this simple device.
The dishes in the sleeve are cooked in own juice, without adding oil, they are less high-calorie and, accordingly, more healthy, juicy, soft and tasty. The duck baked in the sleeve is also no exception.
Another huge plus of cooking in the sleeve, which everyone likes without exception, is the absence of a dirty baking sheet and oven. And this is saving time and energy!
So, how to cook duck in the sleeve in a simple way:
- We take a duck, preferably a broiler one, wash it well. In several places we pierce with a fork, then it will be better to give fat.
- We prepare a mixture of salt, pepper, garlic and carefully rub the bird inside and out. It is better to do this in the evening so that it marinates well overnight.
- The duck in the roasting sleeve gives off a lot of juice, which can be successfully used to prepare a delicious side dish. To do this, put the filling inside the carcass. Here you can choose depending on the preferences of your family: apples, potatoes, buckwheat, rice. By the way, if you do not like the smell of a bird, then you can kill it with citrus filling (orange, lemon).
- We offer a fairly simple and cheap recipe ducks in the sleeve with potato stuffing. We cut the potatoes into small slices, add carrots, onions, salt and pepper. We mix everything. Fill the bird with this mixture.
- After putting the filling, we sew up the abdomen or cut off with toothpicks.
- We take a sleeve about 20 cm larger than the size of the carcass. Be sure to pay attention to the maximum temperature indicated on the package (180-250 0 С). We tie one end of the sleeve or clamp it with a clip. Now carefully lay the duck back down. You can still lay a side dish around, then it will turn out more and enough for everyone. We tie the second end.
- We lay the sleeve on a baking sheet and put it in a preheated oven. At a temperature of 180-200 0 C, you need to bake a bird for 1.5-2 hours.
- On this, the preparation of the duck in the sleeve is almost completed. Next up is the oven. And you have at least 1.5 hours of free time.
- If you would like to receive golden brown, then 20-30 minutes before readiness, tear the bag from above.
And who said that cooking a duck is long and difficult? Try it, you will save your time and surprise your loved ones with a new, healthy and tasty dish.
It is better to put the bird uncut on the table so that everyone can appreciate your masterpiece. Yes, get ready, the aroma of your dish will be heard far outside the apartment, no matter how the neighbors come, like for matches ....
kakchto.com
How to cook duck in the oven in the sleeve
Photo gallery: How to cook duck in the oven in the sleeve
How to cook duck in the oven in the sleeve: preparation
Duck: a recipe for cooking with garlic
The bird must be cleaned of the insides and cut off the edges of the wings. To make it not so fat, you can cut off the tail and fat around it and the neck.
Put a few cloves of garlic under the wings and inside, pass the rest through a press, mix with salt and pepper and rub the carcass well.
Put the duck in the sleeve and bake for 2.5 hours. 30 minutes before the end of cooking, cut open the browning bag.
Recipe for duck with buckwheat
According to this recipe, the duck in the baking sleeve is stuffed with garlic, the skin is pierced in several places and rubbed with salt and pepper.
Chop onions and carrots and fry in sunflower oil. Boil buckwheat in salted water, and then mix with vegetables.
Stuff the carcass and sew up her belly.
Place the bird in a sleeve and oven at 200 °C for 2 hours.
