Composition / ingredients
Step-by-step cooking
Step 1:
How to bake a duck whole in a sleeve in the oven? Prepare the products. Pre-defrost the duck by transferring it from the freezer to the bottom shelf of the refrigerator. Take apples of sour varieties if possible.
Step 2:
Wash the duck well and dry it with paper towels. If there are feathers left on it, then remove or burn them.
Step 3:
Mix salt and pepper and rub the duck thoroughly with this mixture from all sides.
Step 4:
Prepare the marinade. How to make marinade? Squeeze the juice of half a lemon into a small bowl. To get more juice, wash the lemon, pour boiling water over it and roll it around the table with force.
Step 5:
Then juice from half an orange, remove the other half for now — it will be needed in the future.
Step 6:
Add soy sauce to the juice.
Step 7:
Then honey. Take natural honey, it is better if it is liquid, melt a little candied in a water bath.
Step 8:
Mix all the ingredients well — the marinade is ready!
Step 9:
Coat the duck with marinade — it is very convenient to marinate it in the duck house. Leave it for at least 5-6 hours, or even better — overnight, the marinade will make her meat very tender and completely get rid of the characteristic smell. During pickling, it is better to turn the duck over every 1-2 hours so that the marinade evenly impregnates the back and breast of the bird.
Step 10:
When the duck is pickled, cut the second half of the orange into slices.
Step 11:
Wash the apple, cut into slices and remove the core.
Step 12:
Put sliced apples and oranges in the abdomen, you can not even sew it up — everything will remain in place
Step 13:
Measure the sleeve of the required length, tie one edge of it and put the duck.
Step 14:
If desired, cover it with potatoes — in my opinion, this is very convenient: we solve the problem with the side dish, and potatoes soaked in fragrant juices from duck turn out very tasty!
Step 15:
Use a toothpick to make several punctures in the sleeve so that air escapes. Bake the duck in the oven at 200 degrees for 1.5-2 hours, depending on the size of the duck. My duck was ready in 1.5 hours.
Step 16:
After the specified time, cut the sleeve. My duck is browned even in my sleeve, but if this did not happen for you, return the duck to the oven in an open form for another 15-20 minutes.
Step 17:
Our gorgeous festive dish is ready!
Step 18:
Bon appetit!
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).
When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.
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 !
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Honey - 400 kcal/100g
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Category I duck - 405 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Oranges - 36 kcal/100g
- Salt - 0 kcal/100g
