Duck in the sleeve in pieces with potatoes in the oven

We clean the duck carcass from surface contamination, singe it, if necessary, cut off the fatty areas in the neck and tail area, wash it. Then we cut the carcass into portioned pieces. We dry each piece from excess moisture.

Peel the potatoes, rinse and dry. We cut the tubers into small pieces of arbitrary shape.

Put pieces of poultry and chopped potatoes in a bowl. Add salt, black pepper and chicken spice mixture. Pour in vegetable oil. Peel the garlic and pass it through a press. We also add the garlic gruel to a bowl. Mix the duck with the potatoes with your hands, while spreading the spices and butter.

Cut off a piece of the baking sleeve that suits the size. We put a mixture of potatoes and duck in it. We tie a sleeve on both sides. We make a thin puncture in the center so that steam can escape when baking. We place the filled sleeve in a baking dish or baking sheet and place it in an oven preheated to 200 degrees on the middle-lower level. We bake the dish for one to one and a half hours, until the potatoes and duck meat are completely soft. After the specified time has elapsed, cut the sleeve from above and open it. We give the duck with potatoes browned well: it will be enough to bake for another fifteen to twenty minutes.

We take out the finished dish from the oven. Transfer the duck pieces along with the potatoes to a serving dish and serve hot. Mashed potatoes and fresh vegetable salad are a good choice for a side dish.