Duck in a sleeve baked in the oven with potatoes and apples

Good afternoon everyone. We continue to prepare for the New Year and create a festive menu. It so happened that the traditional dish of the New Year's and Christmas table is either baked duck or goose in the oven. Firstly, it’s tasty and impressive, and secondly, it’s quick and easy, the main thing is to marinate the meat in advance.

In this article I want to analyze in detail the options for preparing duck with apples. Let me note right away that we will be doing it entirely, since this is the look that is most suitable for a celebration. You can bake poultry with different fruits and different marinades. In general, read the post, it will be interesting!!

Let me note right away that in order for you to succeed, you need to think through the following nuances:

• be sure to choose high-quality, fresh duck, preferably chilled;
• if the carcass is frozen, defrost it naturally in the refrigerator or at room temperature;

• always soak meat before cooking;
• It is better to pierce fatty places on the body with a knife in advance;

• Stuffing the duck is not strongly recommended in order to provide free space for hot air circulation;
• Choose any marinade; remember that for best soaking, it is better to leave the bird overnight.

Step-by-step recipe for cooking duck with apples in the oven

We will start, as always, with the classic method. We will bake our meat dish in the oven with apples. For the sauce we will use honey and mustard. And by the way, if you are a fan of baked apples, you can not only stuff the carcass with them, but also cover it on all sides.

Ingredients:

• Duck - 2 kg;
• Sour apples - 4 pcs.;
• Honey - 2 tbsp. l.;
• Mustard - 0.5 tbsp. l.;
• Olive oil - 3 tbsp. l.;
• Salt - 0.5 tsp;
• Black pepper - 0.5 tsp.

Cooking method:

1. First, you need to remove the giblets from the duck and rinse it, and also trim off excess fat near the tail.

2. Next, rub the entire carcass with salt and pepper, and brush with olive oil. Leave to marinate for an hour.

3. Apples need to be washed and cut into slices, removing the core. Place them inside the bird.

4. Pin the cut area with toothpicks or sew it up with thread. Place the carcass in a baking dish, tucking the wings underneath. And pierce the breast itself in several places with a knife.

5. Now pour 1 finger of water into a baking tray and place in a preheated oven at 200 degrees. After 20 minutes, pour the separated fat over the dish. Do this procedure every 10 minutes. Just before cooking, brush the duck with a mixture of mustard and honey.

6. Our food usually takes 1.5-2 hours to prepare. Serve with fresh vegetables and sweet and sour sauce.

I also want to immediately touch on the question of what marinade to prepare for duck. There are several ways, I’ll tell you briefly about them now, and remember that choose all the spices and herbs to your taste.

• Using dry spices. Just coat the carcass with seasonings and leave to marinate for several hours.

• Using liquid marinade. In this case, apply the sauce to the skin on all sides using a pastry brush.

• Using a syringe. Pour the prepared marinade into a syringe and pierce the carcass with it. Such meat is more likely to acquire the taste of spices.

And don’t forget to give the carcass time to rest by placing it in a deep bowl, covering it with cling film so that the meat does not dry out.

Duck in a sleeve with apples and potatoes

Apples with potatoes baked with duck in the sleeve is a very successful combination of different ingredients and an excellent choice for a thrifty housewife. However, the dish saves not only money, but also time: an excellent side dish is also prepared at the same time as the meat! Soaked in duck fat, the potatoes and apples brown beautifully and take on a fabulous taste. Try it!

Ingredients:

• Duck carcass – 2 kg.
• Sweet and sour apples – 4-5 pcs.
• Potatoes – 6-8 pcs.
• Salt – 1-1.5 tbsp.
• Spices for duck – 2 tsp.
• Dried basil – 1 tsp.
• Ground black or white pepper – 1 tsp.
• Garlic – 4-6 cloves.

Cooking process:

1. Prepare the duck for marinating: rinse the gutted carcass, cut off excess fat and hanging skin near the belly, remove the gland from the tail. If you wish, you can cook the carcass for 3-5 minutes, lowering it into boiling water. It is believed that this way the meat will bake better and come out juicier. Remove feather stumps. Dry the carcass.
2. Rub the carcass with salt and a mixture of various spices suitable for duck, to your taste. A mandatory component is ground white or black pepper. Send the duck to marinate in the refrigerator for 3-4 hours, covering the container with a lid or covering it with cling film.
3. Cut the apples into pieces, removing the core.
4. Stuff the duck belly with apples. Poke the hole with toothpicks, stretching the skin if necessary. In principle, if the apples lie tightly, you don’t have to chop the duck; the apples will hold on well as is. To improve the taste of apples, you can coat them with honey and even lightly sprinkle with ground duck spices.
5. To prevent the ends of the wings and legs from getting burned, you can wrap them in foil.
6. Wash the potatoes, cut into halves, sprinkle with salt, black or white ground pepper and dried basil, and also mix with chopped garlic.
7. Place the stuffed duck in a large baking sleeve; place the potatoes in the sleeve next to the duck. Fasten the sleeve on both sides and pierce it in 3-4 places.
8. Bake the duck with potatoes in the sleeve for about 1.5 hours (temperature 180-200 degrees).
9. When the duck is ready, you can cut off the sleeve at the top and bake the duck on the grill to get a golden brown crust. However, if you are already satisfied with the appearance of the duck crust, you do not need to do this.
10. Serve the dish hot with chopped fresh vegetables or pickled vegetables.

Bon appetit!

How to cook duck with prunes in the sleeve

Many people do not like to cook meat in the oven simply on a baking dish or on a spit, since during the cooking process a lot of juice and fat are released, which in turn creates an unpleasant odor, and in addition, you will also need to take time to wash the oven, which ruins the whole mood a little.

For such a case, smart people have come up with special bags; they will not only avoid the problems described above, but also, thanks to the vacuum, the bird will bake a little faster and more evenly. And in order to immediately kill two birds with one stone, we will immediately prepare a side dish in the form of potatoes.

Ingredients:

• Duck - 1 carcass;
• Apples - 2-3 pcs.;
• Pitted prunes - 100 gr.;
• Spices, salt, pepper - to taste;
• Potatoes - 1 kg;
• Garlic - 3-4 cloves;
• Rosemary - a couple of sprigs.

Cooking method:

1. Take a fresh or defrosted carcass and soak it in salt water for 3-5 hours. This will help get rid of the special smell of duck meat.

Advice!! Combine the soaking and marinating process. To do this, in addition to salt, add spices, bay leaves, peppercorns and, if desired, sprigs of rosemary to the water.

2. Next, remove all the insides of the bird and rinse the cavity thoroughly. Then remove the neck ridge, leaving the skin. Also chop off the paws.

On a note!! If there are any feathers left, pull them out using tweezers.

3. Cut off the fattest parts of the carcass.

4. Rinse the duck again and pat dry with paper towels.

5. It is advisable to make cuts on the breast: first vertical, then horizontal. You should now have a mesh. But if the carcass you come across is lean, then you don’t need to do this.

6. Cut off the long skin from the neck or push it inside the bird.

7. We also cut off the wings or wrap them under the carcass.

8. Next, let's start stuffing: peel and core the apples, cut into cubes, rinse the prunes and put everything inside the bird. And additionally cover the cut area with toothpicks, or sew it up with thread.

9. The legs can be tied with foil. If they do not interfere, then skip this point.

10. We will bake our food in our sleeves. To do this, place a thick layer of peeled potatoes on the bottom of the bag. You need to cut the potatoes into large pieces. Add a little salt and pepper.

11. Rub the duck with chopped garlic and place it on top of the potatoes. We tie the ends of the sleeve tightly on both sides. We take the form, put parchment for baking, and our workpiece on it.

12. Preheat the oven to 200 degrees and cook the bird for 2 hours.

13. 20 minutes before the end of cooking, it is better to cut the sleeve so that our crust turns out golden brown and crispy.

Cooking rosy duck with apples

We have already come close to how to bake a duck in a sleeve with apples, let’s make a short digression on the list of ingredients for cooking.

Products for roasting poultry

A delicious duck with apples up your sleeve can be obtained by those chefs who are not too lazy to get the freshest products, and especially poultry. The best way to get it is to go to the local market, where the best farmers sell duck.

• One duck carcass of decent size.
• 2 apples, preferably from a sweet “breed”.
• 1 ripe orange.
• Half a head of garlic.
• 50 ml of olive oil, if you don’t have it, replace it with vegetable oil.
• Salt, allspice ground black pepper - all according to your taste.
• Basil, a few fresh leaves, and if there are none, then a teaspoon of dry leaves.
• Half a red pepper.

Next, take care of the equipment, you need the following set: a baking sleeve, a bowl, a garlic press, a baking sheet, small wooden skewers and a beautiful dish for serving the bird.

The process of preparing a ruddy carcass

A diagram of how to prepare duck with apples in a baking bag step by step will now be described; you just have to turn on your attention and culinary spirit to “overcome” our recipe for duck with apples in the oven up your sleeve. So, our baking instructions:

1. First, you will learn how to prepare a fragrant marinade for poultry at home; marinade from a store-bought bag is not your option at all. We need the marinade to obtain a golden color and even greater juiciness of this second dish. Pour olive or vegetable oil into a bowl, squeeze the garlic obtained from the press into it. Add chopped basil leaves, finely chopped red pepper and salt to the oily-garlic liquid, add all this to taste. Mix all the ingredients. Now it’s time to add orange juice, cut the fruit into 4 slices and squeeze one by one into a bowl with the marinade. Mix the ingredients again and leave this fragrant mixture alone for 10 minutes.
2. Turn on your oven and set the temperature to 180 degrees. We are cleaning and slicing apples; they need to be cut into small cubes, but not too small! We rinse the duck carcass thoroughly and let it dry so that it can subsequently thoroughly absorb the marinade.
3. We coat the entire carcass with marinade, both outside and inside.
4. We put the apples inside the bird and seal the hole with prepared wooden skewers; if you are afraid that the filling will fall out, sew the bird up with strong threads.
5. We pack the bird carcass in a baking bag, close it tightly and place the dish on a baking sheet and put it in the oven.

Our duck with apples is baked in the oven in the sleeve for about two and a half hours. A little secret, so that your delicious baked duck acquires a luxurious golden brown, about ten minutes before the end of cooking, open the sleeve. The cooking process is over, you can serve your second dish on a beautiful plate. We presented you with a beautiful serving option in our top photo.

Recipe with apples and oranges in the oven

Well, the next type is for real gourmets, it turns out very very tasty with a sweet sour note, plus, in addition to the main dish, we will get a fruit sauce for side dishes.

If you have not tried this dish yet, I recommend that you do not put it off, but prepare it as soon as possible.

Ingredients:

• Duck - 2 kg;
• Adjika - 50 gr.;
• Salt - 20 gr.;
• Black pepper (ground) - 5 gr.;
• Garlic - 30 gr.;
• Thyme - 4 gr.;
• Apples (green) - 650 gr.;
• Orange - 750 gr.;
• Butter - 50 gr.;
• Curry (leaves) - optional.

Cooking method:

1. Peel the garlic and crush it with a knife.

2. Wash the greens and cut into pieces.

3. Stuff the duck with the prepared herbs.

4. Take adjika and mix with garlic and spices. Coat the carcass with this sauce and marinate in a cool place for several hours, or better yet, overnight.

5. Wash the fruits. Cut the apples into quarters, removing the seeds. Cut the oranges in half.

6. Place the marinated meat on a baking sheet and cover with apples and oranges.

7. Place the pan in the preheated oven and bake our dish for 2 hours, periodically basting with the released juice.

8. About 15 minutes before it’s ready, take out the baking sheet and pour some hot water over the carcass.

9. Using a tablespoon, squeeze the juice out of the oranges and mash the apples.

10. Place the duck on a plate and pass the fruit mixture through a sieve.

11. Place our mixture of apples and oranges into a blender bowl, add butter, salt and pepper to taste. Beat until smooth and pour into a gravy boat.

12. We decorate our dish with pomegranate seeds, herbs and oranges. Place the sauce next to it and pour it over the side dish. Bon appetit!!

Duck with potatoes and baked apples

Apples, like potatoes, will be a complete side dish in this dish.

Ingredients:

• duck carcass 1.5-2 kg
• 6-8 potatoes
• 2 large apples for stuffing duck and 3 apples for garnish
• salt
• dry Provençal herbs - 2 teaspoons
• black and pink ground pepper
• melted butter
• olive oil

Cooking method:

If necessary, defrost the carcass and check the skin for feather residues. Wash, remove excess fat, cut off the outer third of the wings. Brush the carcass with melted butter and generously rub with coarse salt and pepper. Wrap the neck, legs, wings with food foil - this way you will get a more crispy crust.

The apples for the filling must be washed, dried, the middle removed, and cut into cubes. Stuff the duck with apples, sew up the hole with thread or simply fasten it with skewers. Place the bird in the pan, seam side up, and place in the preheated oven for 40 minutes. Check periodically to ensure the skin does not burn. Water with rendered fat every 10-15 minutes.

Peel and cut the potatoes into wedges. Wash it, dry it, salt it, add a little olive oil, seasoning from a mixture of Provençal herbs, and mix. Cut the remaining apples into slices. Remove the duck from the heated cabinet, cover it on both sides with potatoes and apples. Send the dish to bake for 30-40 minutes. Test doneness by piercing the potato with a toothpick and the duck at the joint area with a fork. The leaking ichor should be free of blood and transparent in color.

Remove the duck, cut the seam, remove the apples from inside and place the bird on a platter garnished with lettuce leaves and herbs. Serve with potatoes and baked apples.

Homemade duck baked in foil

Another recipe for you for variety, you can use other berries, the main thing is that they are sour, or you can not use them at all, lemon and apples will be enough.

I like the use of foil because the duck is baked in its own juices in addition to the marinade.

Ingredients:

• Gutted duck - 1 pc.;
• Lemon - 1/4 pcs.;
• Juniper berries - 8 pcs.;
• Black peppercorns - 1 tsp;
• Bay leaf - 2 pcs.;
• Parsley - 3-4 sprigs;
• Salt - 1/2 tsp;
• Garlic - 1 clove;
• Ground pepper – 1/2 tsp;
• Apples - 2 pcs..

Cooking method:

1. Rub the carcass well with pepper and salt, and put part of the lemon, washed juniper berries, peppercorns and bay leaf inside. Tear the parsley with your hands, finely chop the garlic and also add it to the rest of the products. Wash and peel the apples and core them, cut them into cubes, they will be used as the final layer of stuffing for the duck.

2. Wrap all the meat in cling film for baking, place in a baking sheet, and cover with foil on top. Bake for 1 hour in the oven at 180 degrees.

3. 15 minutes before readiness, remove the foil and top layer of film and bake like this. Next, let the dish cool slightly and break it into pieces. Serve with your favorite sauce.

Duck with potatoes and champignons, baked in foil

The recipe for this dish came to us from France. And the chefs there know a lot about cooking duck!

Ingredients:

• duck weighing 1.5-2 kg
• 350 g champignons
• 6-7 bulbs
• one lemon for juice
• 120 ml apple juice for marinade
• 1 kg potatoes
• tablespoon paprika
• 100-120 g mayonnaise
• butter
• 7 cloves garlic
• dill, sumac,
• coriander 1 teaspoon
• food foil

Cooking method:

Cut the duck into 4 parts, place in a bowl, pour in a mixture of apple and lemon juices and leave to soak for half an hour. In a separate bowl, mix mayonnaise, dried paprika, coriander, salt, and 4 chopped garlic cloves. Transfer the duck to the prepared sauce and leave for an hour.

Mix the onion, chopped into large rings, with sumac. Cut the mushrooms into 5mm thick slices. Place onions and mushrooms in layers in a baking dish, and prepared duck on top. Cover the pan with foil and place in a preheated oven. Bake for an hour and a half without opening the foil. Baking temperature - 210-220 degrees. Then check for doneness: if the duck remains damp, remove the foil and bake further.

Preparation of the side dish:

Peel the potatoes and boil. Fry 3 chopped garlic cloves in butter, add chopped dill at the end. Pour this mixture over the boiled vegetable and serve the duck with potatoes and mushrooms. Bon appetit!