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Duck with honey and oranges in the sleeve in the oven

0
2076
Kitchen World
Calorie content 183.9 kcal
Portions 6 port.
Cooking time 150 minutes
Proteins * 11.1 gr.
Fats * 26.3 gr.
Carbohydrates* 13.6 gr.
* per 100 gr. product
Duck with honey and oranges in the sleeve in the oven
Content

For baking, choose a fatter duck - it will release more juice and turn out to be tender. Of course, in this case, it is desirable that the bird is young: its meat fibers do not have time to coarse, which will directly affect the taste. In this recipe, we suggest using honey and orange juice for pickling. And for the filling we take all the same citruses and some apples. We bake the carcass in the sleeve - it's convenient, clean and relatively fast.

 

Ingredients

Cooking process

step 1 out of 8
We carefully clean the duck carcass so that no dirt remains on the skin and in the inner cavity. If there are "hemp" from feathers on the skin, we singe them over the flame. Then we rinse the bird and pat dry with paper towels. Cut out the areas with fat in the tail and neck area.
step 2 out of 8
We make transverse incisions on the skin of the breast. Sprinkle the carcass with salt and red pepper. We rub the spices with our palms into the duck, evenly distributing them from the inside and outside of the carcass.
step 3 out of 8
Cooking the filling. To do this, wash the apples, dry them and cut them into four parts. Cut out the seed pods and cut into smaller wedges. Peel the orange. We disassemble it into slices and try to remove all white veins.
step 4 out of 8
Stuff the duck belly with prepared apple and orange slices. We stab the edges of the skin with toothpicks or sew with thick threads, as in the photo.
step 5 out of 8
Peel the second orange and remove the white films. Grind the pulp with an immersion blender. It is not necessary to thoroughly purée, it is enough just to achieve crushing and the appearance of juice. Add honey to the resulting mass and dissolve it.
step 6 out of 8
Lubricate the stuffed carcass with the resulting orange-honey marinade. We place the bird in a deep bowl, tighten it tightly with cling film and place in the refrigerator for marinating for seven to eight hours. It is convenient to leave it overnight, and in the morning or afternoon, start the subsequent baking.
step 7 out of 8
After the marinating time has elapsed, take the carcass out of the refrigerator and place it in the baking sleeve. We tie it tightly on both sides. We put the duck in the sleeve on a baking sheet and put in an oven preheated to 190 degrees. We bake for two to two and a half hours.
step 8 out of 8
We take the finished duck out of the oven, carefully remove it from the sleeve and transfer it to a serving dish. Serve hot, garnished with herbs.
Bon Appetit!

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