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➠ Duck with honey and mustard in the sleeve in the oven

Duck with honey and mustard in the sleeve in the oven

2288

Kitchen World

Calorie content 173.5 kcal

Portions 6 port.

Cooking time 150 minutes

Proteins * 9 gr.

Fats * 18.4 g

Carbohydrates* 17.2 g

Duck with honey and mustard in the sleeve in the oven

Content

The sleeve greatly facilitates the baking process in the oven. Firstly, the oven stays clean - not a drop of fat leaves the mold. Secondly, the sleeve does not prevent the formation of a golden brown crust, which cannot be said about the foil or the goose maker. Thirdly, the meat in the sleeve is always juicy, since the natural juice and fat does not flow anywhere and does not evaporate. And we will marinate the duck with mustard and honey - it turns out very tasty!

Ingredients

Domestic duck 2 Kg Honey 4 tablespoons Mustard 1 tbsp Salt 4 tsp Black peppercorns taste Fresh thyme 3 branch Apples 3 pcs.

Cooking process

We wash the duck carcass thoroughly. If there are "hemp" from feathers on the skin, we singe them over the flame. We cut off the upper phalanges of the wings so that they do not burn during the baking process.

We cut out the areas with fat in the tail and neck area - this will help get rid of the specific smell and reduce the fat content of the finished dish. Dry the bird with paper towels.

Put black peppercorns and coarse table salt in a mortar and grind to powder.

In a separate small container, mix the specified amount of mustard and honey. If the honey is too hard, heat it up in the microwave to a liquid state, so that it is easier to mix it with mustard afterwards. Sprinkle the prepared carcass with a mixture of ground pepper and salt and rub thoroughly outside and inside. Then we grease with honey-mustard marinade, trying not to miss a single site.

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 wedges.

Fill the duck belly with apple pieces. Pull the edges of the skin and chop it off with toothpicks. You can also sew with heavy thread. We put the stuffed carcass in the baking sleeve. Put thyme sprigs on top. We tie both edges of the sleeve. In the center we make a thin puncture for steam to escape. We place the duck in the sleeve on a baking sheet and put it in an oven preheated to 200 degrees. We bake for twenty minutes, and then lower the temperature to 180 degrees and continue to bake for about another two hours.

After the specified baking time, cut the sleeve in the center and let the bird brown for fifteen to twenty minutes. We take the finished duck out of the oven, carefully remove it from the sleeve and place it on a serving dish. Serve hot.

Bon Appetit!