Whole duck with apples and potatoes in the sleeve in the oven
0
1851
Kitchen
World
Calorie content
126.4 kcal
Portions
6 port.
Cooking time
150 minutes
Proteins *
7.5 g
Fats *
15 gr.
Carbohydrates*
14.9 gr.
Whole baked duck with filling in the oven is the perfect dish for any occasion. The rosy carcass looks very appetizing, and the taste is incredibly rich. This is because we send the marinating carcass in advance, and we use juicy apples and potatoes as the filling. We will bake in the sleeve. The poultry will cook faster and the meat will be juicier. And so that the crust is well browned, shortly after the end of baking, cut the sleeve and grease the surface of the carcass with honey and soy sauce. The color of the duck will turn dark golden towards the end of baking.
Ingredients
Cooking process
We clean the duck carcass from surface contamination, remove the remnants of feathers, and, if necessary, singe it. Cut off areas with excess fat. Then we rinse the duck well under running water and dry it with a towel. Rub the carcass inside and out with salt, black pepper and granulated garlic. Then pour with lemon juice and grease with mustard. We place the grated carcass in a suitable container, close the lid or tighten it with cling film. We put it in a cool place for pickling for a day.
Cooking the filling. To do this, we cut the apples into large pieces and cut out the seed pods. Then we cut the quarters into smaller pieces. Peel the potatoes, rinse and cut into small pieces. Put apples and potatoes in a bowl, sprinkle with salt, black pepper, and Provencal herbs. Pour in olive oil and stir. The filling is ready.
Fill the marinated duck carcass with the prepared potato and apple filling. We connect the edges of the abdomen and stab it with a toothpick. Alternatively, we sew with a strong thread. Place the stuffed carcass in the roasting sleeve. We tie at both ends. In the center we make a thin puncture for steam to escape. We place the duck in the sleeve on a baking sheet and place it in an oven preheated to 180 degrees on the middle-lower level. We bake for two hours.
After the specified time has elapsed, cut the bag and open the duck. Lubricate it with a mixture of honey and soy sauce using a silicone brush - this will provide a beautiful color to the crust. We put it back in the oven. We increase the temperature to 220 degrees and continue to bake for another ten to fifteen minutes. The crust on the surface of the carcass should be well browned.
Bon Appetit!