How to learn how to cook a delicious duck in the sleeve in the oven 🍗

Kitchen appliances and utensils: oven, baking sheet, cutting board, knife, garlic press, teaspoon, baking sleeve.

Ingredients

Step cooking

1. To clean the carcass of the duck from the insides, the remains of feathers, traces of blood and thoroughly rinse. Wash quince (1-2 pcs.), Cut the core and cut into slices 1-1.5 cm thick. Peel the garlic (5-6 cloves), chop 2-3 in the garlic press, cut the remaining cloves 2-3 times along thin records. You can take any amount of garlic, depending on your culinary preferences.
   
2. Adyghe salt is a mixture of table salt, spices, spices and dried vegetables (for example, ground coriander, dried garlic, ground black pepper, dill seeds and herbs, parsley, savory). To add pungency to the meat, you can mix 1 tbsp. l this salt with ¼ tsp. spices with black pepper or other spices to your taste (optional). Grate the processed carcass well 1 tbsp. l salt with spices, and inside also crushed garlic.
   
3. In several places, make small cuts on the skin and stuff the duck with garlic plates.
   
4. Chopped quince stuff the duck's abdomen.
   
5. Place the carcass of the bird in the baking sleeve and tie on both sides. Leave the duck to marinate for 2-4 hours (you can leave it overnight in the refrigerator).
   
6. Preheat the oven to 180 ° C. Put the duck in the sleeve on a baking sheet and bake on the middle shelf of the oven for 1.5 hours. After this time, you can carefully cut the sleeve (so as not to burn yourself with steam), pour the duck with melted fat and return the baking sheet to the oven for another 10 minutes, so that duck covered with a golden brown.
   
7. Remove the duck from the oven, cool slightly. Transfer to a dish, pour with a small amount of juice, decorate with herbs, fresh vegetables - pieces of bell pepper of different colors, cherry tomatoes. Enjoy your meal!
   

Useful Tips

• It is better to take a young duck - 2-3 months. The age of the bird can be judged by the color of the fat - in young individuals it is light, in older ones it is darker. You can also put pressure on the sternum: in young birds, it ends with cartilage and easily bends, while in old birds it is already ossified, and does not feed when pressed.
• Optimal duck weight - up to 3 kg. If the bird weighs more, then there is a risk that its weight increased due to fat.
• The skin of the bird should be uniform in color, without any stains or damage.
• For the filling, instead of quince, you can take apples - prepare them the same way.
• Oranges are suitable for this purpose: they must be washed well, rinsed with boiling water, washed again with a brush or washcloth to remove the wax layer, and cut into rings of medium thickness.
• The duck goes well with buckwheat and rice porridge, mushrooms, prunes, figs, raisins, nuts. You can choose any of these fillings or combine them. For example, buckwheat porridge with mushrooms or rice with raisins and prunes.
• Adyghe salt can be replaced with Svan or ordinary table salt. Svan salt is a mixture of salt and ground seeds of coriander, fenugreek, caraway and dill, chopped dried garlic, ground hot red pepper and Imereti saffron.

Video recipe

Stuffed duck - decoration of any table.How to cook it, this video recipe will tell. You can see and repeat all the subtleties of preparing a carcass for baking in a sleeve in your kitchen. And rest assured, you will have a very tasty and beautiful dish