Duck with apples and prunes in the sleeve in the oven
0
2650
Kitchen
World
Calorie content
188 kcal
Portions
6 port.
Cooking time
150 minutes
Proteins *
8.9 gr.
Fats *
15.1 gr.
Carbohydrates*
28.3 g
Nothing makes duck meat more refreshing or juicier than apples and prunes. It is an ageless classic that is enjoyed by almost everyone. For the duck marinade, we will use a mixture of honey, soy sauce, mustard and lemon juice. This mixture goes well with both meat and fruit fillings. And it is also a guarantee that a golden crust will turn red on the surface of the carcass.
Ingredients
Cooking process
Lubricate the carcass with the resulting marinade, 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. Leave the carcass to marinate for at least six hours. Ideal if you can stand it for a day.
When the duck is marinated, proceed to filling it. Wash sour or sweet and sour apples, dry and cut into four parts. We remove the seed pods. Wash pitted prunes in warm water and dry on a towel. Fill the duck belly with apple pieces and prunes. The edges of the skin covering the abdomen are connected and stabbed with toothpicks or sewn with dense threads.
We put the stuffed carcass in the baking sleeve. Tie both ends of the sleeve tightly. 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 180 degrees. We bake for two hours. If the crust on the surface at the end of the baking does not seem to be golden enough for you, the sleeve can be cut and opened. In this form, the bird will brown in fifteen to twenty minutes.
Bon Appetit!