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Duck with quince in the sleeve in the oven

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2472
Kitchen World
Calorie content 152.3 kcal
Portions 6 port.
Cooking time 7 h.
Proteins * 7.7 g
Fats * 17.8 g
Carbohydrates* 12.8 g
* per 100 gr. product
Duck with quince in the sleeve in the oven
Content

A rosy and very tasty duck baked whole in the oven will always decorate any festive table. Now it is baked in the sleeve, which makes the meat of this bird very fragrant and juicy. Stuff the duck with quince and an apple, or it is possible with one quince, because the fruit goes well with the meat of this fatty bird. In this recipe, marinate the poultry in an apple-honey sauce for 4 hours, and it is better to marinate it overnight.

Ingredients

Cooking process

step 1 out of 7
First, prepare the roast duck. Pour boiling water over it and remove the remaining feathers with tweezers. Cut off the wing phalanges and excess fat. Then rinse the carcass well and pat dry with a paper towel.
step 2 out of 7
In a separate bowl, combine the poultry spices with salt and black pepper.
step 3 out of 7
Pour apple juice, honey and dry red wine to this dry mixture.
step 4 out of 7
Then mix these ingredients well.
step 5 out of 7
Rinse quince and apples, or one quince and cut into small pieces.
step 6 out of 7
Sprinkle the inside of the duck with salt and pepper and place the quince pieces in the belly. The walls of the abdomen do not need to be fastened.
step 7 out of 7
Then place the duck in a roasting sleeve and pour the prepared marinade over it. Fasten the ends of the sleeves with clips. Leave the duck in the bag for 4 hours to marinate. After this time, bake the bird in an oven preheated to 180 ° C for 2.5 hours. After one hour of baking, cut the bag. Then after another hour, turn the carcass upside down so that the bird is covered with a golden crust on all sides. The duck in the sleeve with quince is ready. You can serve the dish to the festive table.
Bon Appetit!

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