Duck in the oven in a sleeve with stuffed potatoes

Very tasty, juicy, fragrant, truly festive! Duck baked in a sleeve turns out to be very soft and tender, and potatoes from such a neighborhood with a fat bird acquires a taste worthy of any gourmet. At the same time, the dish is not troublesome to prepare - I put it in the oven and forgot. Treat yourself and your loved ones!

Anna

The author of the recipe

Duck in the oven in a sleeve with stuffed potatoes

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Composition / ingredients

Servings:

Duck

2.5

Potatoes

Sour cream

Mayonnaise

Garlic

Salt

1.5

Ground black pepper

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 12 g

Fats 61 % 27 g

Carbohydrates 11 % 5 g

313 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 5 h

Step 1:
How to bake a stuffed duck in a sleeve with potatoes? Prepare the specified products. It is better to take the duck fresh, not previously frozen. From spices, you can take any to your liking. You can also prepare a marinade for the duck, which is more to your taste. The greater the weight of the duck, the more potatoes and cooking time will be required. Try to choose potatoes that are not starchy varieties. Prepare a deep dish, a baking dish and a sleeve.
Step 2:
To prepare stuffed duck, you need to choose it correctly: its skin should be whole, light, and the meat should not be dark and not bluish. If there are remnants of feathers, then they should be removed. Cut off excess fat, sebaceous glands, excess skin. Rinse the bird well under running water and dry it.
Step 3:
Peel the garlic and pass it through the press. Mix the crushed garlic, a teaspoon of salt and pepper. Rub the whole duck with the prepared mixture, carefully rubbing it into the skin of the bird.
Step 4:
Mix sour cream and mayonnaise and rub the whole duck with this mixture. Put the duck in a deep dish, cover and put it in the refrigerator to marinate for at least 3 hours, if possible, then for a longer time.
Step 5:
Wash and peel the potatoes. Cut into large pieces. If the potatoes are small, then you can not cut them. Mix the chopped potatoes with salt and ground black pepper in a deep bowl. Turn on the oven to preheat 180 degrees.
Step 6:
Fill the pickled duck with sliced potatoes. If the potatoes do not fit, then you can just put them next to the duck.
Step 7:
Put the prepared duck with potatoes in a baking sleeve, tie it or close it with clips. Make a few punctures with a toothpick to release steam. Place the duck in a deep baking dish or baking tray, in case fat leaks out. Place the duck form in the preheated oven for 2 hours. The time and temperature are indicated approximately - be guided by your technique.
Step 8:
Leave the finished duck in the oven for 20-30 minutes to rest, then transfer it from the sleeve to a dish. Serve the duck hot or warm, cutting off portions and putting potatoes in each plate. Enjoy your meal!

Duck and potatoes turned out very tasty. Although my duck was browned to "excellent", it did not hurt to be very appetizing and juicy. In two hours, the stuffed duck was very well cooked - the meat was soft and juicy. The potatoes were also baked during cooking, soaked in all the flavors and juices of pickled poultry. At the same time, it did not fall apart and retained its shape. But when applying it to each plate, you need to be careful that this shape is also preserved.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.