Duck with apples and potatoes in the sleeve in the oven
0
3382
Kitchen
World
Calorie content
134.1 kcal
Portions
6 port.
Cooking time
150 minutes
Proteins *
5.3 gr.
Fats *
14.9 gr.
Carbohydrates*
16 gr.
A very common option for roasting duck is with potatoes and apples. And not without reason, because it is very tasty. To facilitate the work in the kitchen, we use a sleeve for baking - you don't have to wash the oven after cooking. This duck can be a sumptuous family meal or a great holiday treat. The most important thing is to properly process the carcass and marinate it. Then you will watch how the bird turns red in the oven and turns into an appetizing dish.
Ingredients
Cooking process
Wash the duck carcass thoroughly under running water. If there are "hemp" from feathers on the skin, we singe them over the flame, and then rinse again. 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 duck inside and out with paper towels. Sprinkle with salt and black pepper and rub well. Peel the garlic and pass it through a press. Lubricate the carcass with the resulting gruel, trying not to miss a single site. Next, rub the duck with mustard. 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. It is advisable that the carcass is marinated for at least six hours. If possible, it is better to leave the duck for pickling for a day.
When the duck is marinated, move on to the filling. For this we choose apples sour or sweet-sour. We wash them, dry them and cut them into four parts. We remove the seed pods. Stuff the duck abdomen with the resulting pieces. The edges of the skin covering the abdomen are tightened and stabbed with toothpicks or sewn with dense threads.
Let's move on to preparing potatoes. We peel it, wash it, dry it and cut it into small pieces. We do the same with carrots. Peel the onions and cut them into thin half rings. Put all the chopped vegetables in a wide bowl, sprinkle with salt and Provencal herbs and mix well. Pour in vegetable oil and mix again.
We put the prepared vegetables in the baking sleeve. Put the stuffed duck carcass on top. 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 with potatoes 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 is not browned enough by the end of the baking, the sleeve can be cut, opened and in this form, let the bird brown for another fifteen to twenty minutes.
Bon Appetit!