The baked duck in the sleeve in the oven retains the maximum of natural juiciness, it turns out to be especially gentle and soft. Among the guests for a festive meal or household members during dinner, a dish in any performance will be accepted with enthusiasm and approval.
How to cook a duck in the sleeve?
Preparing the duck in the oven in the sleeve is a long process, but most of the time is spent waiting for the completion of one or another stage, for example, marinating or baking a bird.
- The carcass, if necessary, is minted over the fire, thoroughly washed and dried.
- Prepare a marinade, chop them a bird and leave to soak in a bag or a suitable container in the refrigerator for several hours or overnight.
- Duck perfectly combines with all vegetables, fruits and dried fruits. The bird turns out tasty at joint preparation with mushrooms, cheese, stuffing from buckwheat or rice.
- The time of cooking duck in the oven in the sleeve is determined individually, depending on the weight of the carcass. The average bird is baked for about 2-2.5 hours.
Duck in the oven entirely in the sleeve
The duck, baked in the sleeve, can be cooked without a filling or with a filling, which will become a delicious and nutritious garnish when serving the dish. Instead of rice, boiled buckwheat will do, and steamed dried fruits will ideally replace fried mushrooms with onions, sliced bacon or ham.
Ingredients:
- duck - 1 piece;
- rice - 0.5 cup;
- raisins, dried apricots, prunes - 50 g;
- curry - 1 pinch;
- Butter - 1.5 tbsp. spoons;
- garlic - 3-4 teeth;
- mayonnaise - 50 g;
- lemon juice - 2 tbsp. spoons;
- salt, pepper, spices for poultry.
Preparation
- Duck rubbed with salt, pepper, lemon juice and seasonings, leave for several hours or at night.
- Boil rice, refuel with oil, adding chopped dried fruits.
- Fill the carcass with the stuffing, sew the skin.
- Mayonnaise is mixed with garlic, topped with carcass sauce.
- Bake stuffed duck in the sleeve in the oven will be at 180 degrees 2 hours.
Duck thigh in the sleeve for baking
Faster and less intricately prepared duck pieces in the oven in the sleeve. Instead of rosemary, the taste of dried or fresh thyme, oregano, marjoram or basil will perfectly off the taste of meat. Herbs can be used individually or make a mix of several types. Garlic is often added to the marinade mixture.
Ingredients:
- duck thigh - 1,5 kg;
- honey - 5 tbsp. spoons;
- mustard and rosemary - 2 tbsp. spoons;
- salt pepper.
Preparation
- Prepared chicken thighs are mixed with a mixture of honey, mustard, rosemary, salt and pepper, leave for several hours.
- Put the bird in the sleeve, tie the edges.
- After 1.5 hours of baking at 180 degrees, the duck in the sleeve in the oven will be almost ready. Cut the sleeve, give the meat brown for another 20 minutes.
Duck in the sleeve with apples in the oven
The invariable classic of a festive feast is a duck with apples. It is especially convenient to bake a bird in the sleeve, keeping the oven clean in a similar manner and providing the meat with juiciness and softness. Apples preferably use acidic varieties. If the fruit is sweet, the composition of the filling is complemented with lobules or lemon juice.
Ingredients:
- duck - 1 piece;
- apples - 3-4 pieces;
- soy sauce - 3 tbsp. spoons;
- Balsamic vinegar - 2 tsp.
- honey and olive oil - 1 tbsp. spoon;
- salt, pepper, ginger.
Preparation
- Mix the soy sauce, honey, oil, vinegar, grated ginger, salt and pepper, rub the mixture with the bird outside and inside, leave in a bag for a day, placing in the refrigerator.
- Apples are cut into slices, salt, pepper, fill with a bird.
- After a two-hour bake, a duck with apples in the sleeve will be ready.
- If desired, give the bird a little browning, cutting the sleeve.
Duck in the sleeve with potatoes
The dish, which is always welcome lovers of nutritious and nutritious food - a duck, baked in a sleeve in the oven with potatoes. Peeled and if desired cut into several parts of the tubers are located next to the carcass or put inward. If desired, combine the vegetable with sliced carrots, onions, fresh or dried tomatoes.
Ingredients:
- duck - 1 piece;
- potatoes - 1,5 kg;
- sour cream and mustard - 3 tbsp. spoons;
- garlic - 4 pieces;
- Italian herbs - 2 pinch;
- salt, pepper, seasoning for poultry.
Preparation
- The bird is rubbed with salt, pepper, seasonings and a mixture of sour cream, mustard and garlic.
- Peeled potatoes are salted, flavored with herbs and laid along with the carcass in a sleeve.
- A duck is prepared in the sleeve in the oven with potatoes 2-2.5 hours at 190 degrees, after which the sleeve is cut, and the dish is browned for another 15 minutes.
Duck with oranges in the oven in the sleeve
Extraordinary spicy citrus notes get baked duck in the sleeve in the oven with oranges. To avoid the bitterness, which is often attached to the citrus, it is kept for several minutes in boiling water, or used without skin, especially the white part. The dish will be delicious even with a minimal set of spices.
Ingredients:
- duck - 1 piece;
- oranges - 400 g;
- mayonnaise - 3 tbsp. spoons;
- salt, pepper, ground ginger.
Preparation
- The bird is rubbed with a mixture of salt, pepper, ginger, greased with mayonnaise.
- After a few hours, fill the carcass with orange slices, put them into a sleeve.
- The finished duck with oranges in the sleeve will be after 2 hours of baking at 200 degrees.
Duck breast in sleeve in oven
Prepare duck breasts in the sleeve for baking can be with or without skin, adjusting in a similar manner the fat and calorie content of the dish. As an accompaniment to poultry meat, any vegetables can be used: potatoes, carrots, onions, tomatoes, zucchini, pumpkin, eggplant. Delicious is the breast with slices of apples or pears.
Ingredients:
- duck breast - 1 kg;
- vegetable assortment - 1 kg;
- Provencal herbs - 2 pinch;
- olive oil - 1 tbsp. a spoon;
- lemon juice - 1 tbsp. a spoon;
- soy sauce - 3 tbsp. spoons;
- sugar - to taste;
- salt, pepper, ginger, thyme.
Preparation
- Duck breast is marinated for 3 hours in a mixture of soy sauce, lemon juice, sugar, salt, pepper, ginger and thyme.
- Transfer the bird into the sleeve.
- Nearby have vegetables, sprinkled them with oil, seasoned with salt and Provencal herbs.
- Prepare a duck with vegetables in the sleeve in the oven will be only 50-60 minutes at 180 degrees.
Duck with honey and mustard in the sleeve
The exquisite taste acquires a bird baked entirely or in a cut form if it is pre-marinated in a mixture of wine and grapefruit juice. The culmination of the recipe is honey-mustard sauce, which is smeared with carcass after cutting the sleeve. Duck brownens and gets a stunning crust.
Ingredients:
- duck - 1 piece;
- honey, mustard - 1 tbsp. spoon;
- red dry wine, soy sauce and grapefruit juice - 100 ml each;
- salt, pepper, thyme, curry.
Preparation
- Initially, prepare the marinade for the duck in the sleeve, mixing the wine, soy sauce, grapefruit juice, salt, pepper and a pinch of curry.
- Blend the mixture with a bird and leave it overnight in the refrigerator in the bag.
- Transfer the carcass into a sleeve and bake 1,5-2 hours at 180 degrees.
- Cut the sleeve, smear the carcass with a mixture of honey and mustard and bake for another 40 minutes.
Duck with prunes in the sleeve in the oven
A light sourness and pleasant piquancy is acquired by a cooked duck with prunes in the sleeve. The composition of the filling can be expanded by adding dried fruit raisins, dried apricots, slices of apples, a handful of cranberries. Even milder will turn out the meat, if you pick up the carcass with mustard, a portion of dry wine or wine vinegar.
Ingredients:
- duck - 1 piece;
- prunes - 450 g;
- mayonnaise - 100 g;
- garlic - 5 teeth;
- salt, pepper, ground laurel, coriander.
Preparation
- Rub the duck with salt, pepper, ground laurel and coriander, leave for several hours.
- Fill prunes for 15 minutes with hot water, after which they drain and dry.
- Fill the carcass with prunes, grease with a mixture of mayonnaise with garlic.
- Put the bird in the sleeve and cook for 2 hours at 200 degrees.
Duck in the sleeve with buckwheat
A hearty dish for a male audience is a duck in the sleeve with buckwheat . Boiled to the ready, the porridge is supplemented with fried mushrooms and brawned with spices duck or chicken giblets. You can add a simple liver or a mixture with hearts, stomachs. The number of products is calculated for a carcass weighing 3 kg.
Ingredients:
- duck - 1 piece;
- buckwheat - 150 g;
- mushrooms and giblets - 300 g each;
- onion - 3 pieces;
- vegetable oil - 50 ml;
- seasonings for poultry - 2 tbsp. spoons;
- salt pepper.
Preparation
- Duck rubbing seasonings, salt, pepper, give soak in the refrigerator.
- Boil buckwheat, mixed with fried mushrooms and onions and fried giblets.
- Fill the bird with stuffing, sew the skin.
- Place the duck in a sleeve and bake for 3 hours at 180 degrees.
- 30 minutes before the end of baking cut the sleeve.
Wild duck in the oven in the sleeve
Wild duck in the sleeve keeps juiciness, becomes soft, tender and by adding spicy spices. If you do not like the taste of game, then in the marinade when soaking the carcass should be added a tablespoon of vinegar. The best accompaniment to the bird will be potatoes, but you can add other vegetables to your taste.
Ingredients:
- wild duck - 1 piece;
- potatoes - 1 kg;
- onion - 4 pieces;
- garlic - 3 teeth;
- water - 1 l;
- laurel - 2 pieces;
- salt, ground pepper and peas, spices for poultry.
Preparation
- The duck is rubbed with salt, ground pepper, immersed in marinade from water, chopped garlic, three onions, laurel and pepper in peas.
- After a day of marinating, the duck is dried, flavored with seasonings for the poultry and, together with the potatoes and the chopped onion, is placed in a sleeve.
- Prepare the dish for 1.5-2 hours at 180 degrees.