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Duck baked in the sleeve (with apples, potatoes): recipes

How much time and how to bake duck in the sleeve in the oven

It is very difficult to find people who would voluntarily refuse an appetizing roast duck, if not impossible. And how can you resist the tender juicy meat with a special, no longer like anything else like taste? But in order for it to turn out just like this, the duck must be able to bake, which presents some complexity for many housewives.

But, fortunately, now there are baking sleeves for everyone, which simplify the process.

How long and at what temperature do you need to bake the duck

A roasting sleeve is a wonderful thing in its convenience, because dishes in it will never be overdried or half-baked. Products in the sleeve are processed immediately and heat and steam, as a result of which both retain their juiciness, and are covered by the same ruddy crust, from which everyone is crazy.

Best of all, a medium-sized duck is baked in the sleeve, so this is what you should expect from the very beginning. The second most important factor is the roasting time. If the duck carcass has a weight of 1.5-2 kg, then it takes about two hours in the oven.

If a duck weighs 2-3 kg, then it will take about three. And all this should occur at a temperature of 180-200 degrees, so that the meat is well baked.

If you do not want to bother with complex recipes or have a desire to start to start baking a duck in the simplest way (so as not to risk it), you can do so.

So, for starters, the duck carcass itself must be well washed and dried. Then wipe it with salt and pepper — not only outside, but inside.

Next you need to take the sleeve for baking, measure it along the length of the duck, taking into account the place for the strings, and tie up the edges. Now it remains to put the sleeve with the bird in the oven heated to 180 degrees (preferably on a baking sheet rather than on the grate itself) with the seam upwards so that it does not touch its walls, and leave the duck to bake for a couple of hours.

It is not necessary to turn it over in the process, because the cooking will take place evenly. Serve still hot!

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One name of this dish immediately causes associations with holidays. A holiday you can arrange yourself any day, is not it? You just need to cook a duck.

  • duck carcass weighing 1.5 kg;
  • 2 large apples (preferably sour-sweet varieties);
  • 1 medium lemon;
  • 3 tbsp. spoons of soy sauce;
  • 1 tbsp. honey spoon;
  • 1 tbsp. spoon of refined vegetable oil;
  • salt, black ground pepper.

Cooking time: about 2 hours plus a night for pickling.

Caloric content: about 280 Kcal / 100 gr.

First you need to cook the marinade for the duck — squeeze out the juice from the lemon and mix it with honey, soy sauce and butter. The very same duck carcass washed, wiped and wiped with salt and pepper, and then pour the marinade and leave overnight in the refrigerator.

When this time comes out, it remains to cut the apples into slices and put them in the belly of the duck (if everyone does not fit there, you can lay out the remains around the carcass). You do not need to sew up a duck, because apples should not fall out in the sleeve.

Put the carcass in the sleeve and send in the oven for 1.5 hours at 200 degrees, and 10 minutes before the end of the cut package for the crust.

It is unlikely that something could be tastier than a bird with potatoes … To which you can serve sauerkraut, pickled cucumbers, fresh vegetable salad … The perfect dish.

  • duck carcass weighing 1.5 kg;
  • 1 kg of potatoes;
  • 1 medium apple (best sweet and sour);
  • 4 cloves of garlic;
  • 150 gr. mayonnaise;
  • salt, black ground pepper.

Cooking time: about 2 hours.

Caloric content: about 300 Kcal / 100 gr.

The duck should be washed and dried with napkins or paper towels, and the potatoes cleaned and cut into large pieces. Just cut and apple.

Then mix the mayonnaise, crushed garlic, salt and pepper in a bowl and rub the duck inside and out with this sauce.

Mix the pieces of potatoes and apples and stuff them with a duck — how much will fit into it, and the rest to spread around the carcass already in the sleeve for roasting.

Next, send the duck into the oven at 190 degrees for an hour, then cut the sleeve and leave to bake for another half hour.

The finished dish is immediately served with spicy snacks.

If many guests are expected, and the duck is only one, you need to supplement it with potatoes and mushrooms — in the end you will get a very large and satisfying dish for the whole company.

  • 2.5 kg duck carcass;
  • 6 large potatoes;
  • 0.5 kg of champignons;
  • 2 medium onions;
  • refined vegetable oil for frying;
  • salt, black ground pepper.

Cooking time: approximately 2.5 hours.

Caloric content: about 330 Kcal / 100 gr.

First you need to prepare all the vegetables — peel and dice the potatoes, cut the mushrooms and the onion into thin half rings.

Next, mushrooms with onions should be fried in a pan until half cooked and add potatoes to them, then fry them together and season with salt and pepper.

In parallel, you can prepare the duck — wash it and dry, wipe with salt and pepper. Now it will need to be stuffed with vegetables and sewed up the carcass (since the vegetables are chopped and stewed, they can fall out of the cut).

It is required to bake the sleeve with a duck for 2 hours at 180 degrees, cutting half an hour before the expiration of the time, in order for sure to form a ruddy crust.

To a party or just a cozy homemade dinner with a baked duck at the head turned out to be a success, you just need to follow certain rules of its tasty cooking.

  1. One average duck is designed for 4-5 people, so if there are more of them at the table, you need to bake 2 birds or take care of the number of tasty side dishes;
  2. A pickled duck is best baked, and if there is poultry available, then the marinade will not have to worry about the stiffness of its meat. And as a marinade it is not necessary to use the above sauce made of honey and soy sauce, but kefir, lemon, wine or vinegar marinades;
  3. The convenience of roasting in the sleeve is also in the fact that after it there is no need to wash the baking sheet and the walls of the oven from the sprayed fat and juice from the meat;
  4. If the bird is caught not gutted, then it must be prepared before baking — remove giblets from it, cut off the tips of the wings, wash well from all sides;
  5. You can reduce the fat content of the finished dish by cutting the duck’s tail and the fat around it, and also cut off the skin around the neck — so the fat will be much less warm. You can still duck the skin of a duck in several places — excess fat will flow out and then it can be drained, and the meat itself will turn out to be more lean;
  6. You can also use ready-made seasoning for poultry for rubbing the carcass, however, without a doubt, a combination of salt, black pepper and garlic is always suitable;
  7. There is a lot of stuffing options for baked duck — apples can be replaced with oranges or pears, potatoes with rice or buckwheat, mushrooms with cabbage, etc. etc.;
  8. If for some reason it was not possible to find a roasting sleeve or it turned out that it was over and the duck was already prepared, you can replace it with foil. To do this, put the duck on one sheet of foil, cover the other and tightly close the edges, twisting them with each other, but leaving room for air circulation. And just then cut the foil a few minutes before the end of cooking. The variant of the sleeve is obtained, albeit not equally, but quite appropriate for yourself;
  9. The duck fat remaining after baking should in no case be poured into the trash: it must be carefully drained into a container and put into a cold place where it can be stored for up to 2 months. On this fat, you can cook other dishes.

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