Duck with apples and oranges in the sleeve in the oven
0
3069
Kitchen
World
Calorie content
99.4 kcal
Portions
6 port.
Cooking time
150 minutes
Proteins *
5.7 g
Fats *
9.4 gr.
Carbohydrates*
10.6 gr.
Duck with oranges turns out to be juicy and aromatic, with a pronounced citrus flavor. We also put apples in the filling - they go perfectly with the duck. Before filling the carcass, be sure to marinate it with a fragrant marinade with garlic and spices - only then the meat will turn out delicious and juicy. If possible, marinate the bird at least 24 hours before baking.
Ingredients
Cooking process
Wash the duck carcass thoroughly, cut off the fat in the tail and neck area. Then we dry the carcass from the inside and outside with paper towels. For the marinade, mix orange juice, zest, soy sauce, honey, mustard, black pepper and salt in a small bowl. Shake vigorously everything together until the crystals dissolve.
Lubricate the carcass with the resulting marinade from the inside and outside, trying not to miss a single site. After that, we place the duck in a container of a suitable size, tighten it with cling film and put it in the refrigerator for pickling. We leave the carcass for pickling for about a day.
Fill the duck belly with apple and orange slices. The edges of the skin covering the abdomen are connected and stabbed with toothpicks or sewn with dense threads. Duck legs can be wrapped in foil to prevent scalding. We place the prepared carcass in a roasting sleeve and tie both edges of the sleeve. We make a thin puncture in the center so that steam can escape. We place the duck in the sleeve on a baking sheet and put it in an oven preheated to 190 degrees. We bake for two hours.
Bon Appetit!