How to cook a duck so that it is soft and juicy in the oven in the sleeve

Duck in the sleeve - general principles and manufacturing methods

Those who can resist mega-calorie duck baked up the sleeve are true heroes. But it’s unlikely that there will be many such ardent supporters of diets. This is a real pleasure, the ruddy skin and soft tender meat will not leave anyone indifferent. And everything turns out thanks to the ancient method of preparing food - baking. The products are exposed to extreme heat from all sides, resulting in perfectly processed juicy meat.

The baking sleeve is very comfortable. With it, food will never be dry or half-raw. The sleeve is made of special cellophane that is resistant to high temperatures. When heated, this non-hazardous material does not emit harmful substances, and its usefulness is enormous. Products cooked in it are processed immediately with heat and steam, thanks to the ties that ensure density. You can bake using a sleeve not only in the oven, but also in a microwave oven or other devices that civilization provides us with. At the end of baking, the film can be cut to obtain an appetizing fried crust.

Duck in the sleeve - preparation of goods

A medium-sized duck is best baked. It must be washed and dried, and then rubbed with salt and pepper. You can use a special seasoning for roasting poultry in the sleeve, but you can get by with garlic and individual spices. As for the interior, there are plenty of options. Apples and oranges, pears, potatoes with mushrooms, rice, buckwheat and almost everything else.

Rub the duck thoroughly inside and out. The baking sleeve is available in rolls; it must be measured according to the length of the bird, taking into account the distance for the ties (at least 20 cm). The edges are tied together, the sleeve with its contents is laid out on the frying pan with the seams up, it is better that it does not come into contact with the walls of the frying pan or oven (so that it does not burst due to a sudden change in temperature). There is no need to twist - the meat will be cooked moderately. Finally, we pull it out using a spatula.

Recipe 1: Duck baked in a sleeve with garlic

This dish will become your signature dish from the moment you put the filled baking tray in for the first time. Then all that remains is to improve your skills and vary the dish with different entrails. And the duck itself is breathtakingly tasty; you can serve it separately with potatoes, buckwheat or rice as a side dish.

Ingredients: duck, garlic (1 head), salt, dark pepper, baking sleeve.

Manufacturing method

If you get a semi-finished duck, don’t forget to cook it correctly. We take out the giblets and trim off the very tips of the wings. If you do not like very fatty dishes, cut out the tail and the fat around it; the skin around the neck will also be unnecessary. Rub the skin and insides with pepper, salt and garlic. Place a few cloves of garlic inside and under the wings. Place it in the sleeve and tie the edges. Bake in the oven for 2-2.5 hours. Then we cut the film and leave until browning.

Recipe 2: Duck in a sleeve with buckwheat

Buckwheat absorbs fat and juice perfectly, so the duck comes out soft and warm.

Ingredients: duck (2 kg), buckwheat (2/3 tbsp), carrots, onions, mustard (2 spoons), garlic (2 cloves), pepper, salt, vegetable oil.

Manufacturing method

Peel the garlic and cut into several pieces. In some places, pierce the skin and stuff it with garlic, rub with mustard, salt and pepper. Fry onions and carrots in vegetable oil. Fill the cereal with water and bring to a boil, cook. Drain the water and mix with the roast. Salt. We stuff the duck, sew up the belly and tie the sleeve. Leave little room for steam to escape. Place in a deep baking pan and bake for 2 hours at 200 degrees.

Recipe 3: Duck in the sleeve with apples

If you just imagine a festive baked duck, apples come to mind first. Duck with apples is a traditional option. It is better to marinate it in advance, then it will acquire the most intense taste. For contrast, it is better to take greenish apples; we also need lemon for the marinade. This is a Chinese recipe, because the marinade contains soy sauce and honey.

Ingredients: duck (weighing 1.5 kg), salt, pepper, apples (2 pcs), sleeve. Marinade: lemon (1 piece), soy sauce (3 spoons), honey and olive oil (1 spoon each).

Manufacturing method

Prepare the marinade. Squeeze the juice from the lemon and add to it soy sauce, honey, grated ginger, and olive oil. Wipe the duck dry with a napkin and rub the outside with salt and pepper, pour in the marinade and leave overnight (that is, in the dark) . Now, even if you have a country duck, you don’t have to worry about it remaining hard.

Duck up your sleeve - useful tips from experienced chefs

Roast duck is the perfect dish for a dinner party. But keep in mind that one small duck can only feed 4-5 people. If you are having a feast for a larger number of people, bake the dish according to the number of eaters.

The marinated carcass bakes better and faster. As a marinade, you can use not only honey and soy sauce, but also kefir, lemon and even a sauce made from a mixture of wine and spices.

The duck with oranges is simply divine. For the marinade, it is better to take 2 tablespoons of sweet dessert wine and the juice of 1 orange and 1 lemon. Place in the marinade and leave for several hours (at least 5-6). Try to turn it over a couple of times during this period of time so that it marinates moderately. Place oranges and celery in the cavity; you can add 1 cored apple. This dish is baked in the sleeve very quickly, in just 1-1.5 hours.

How to cook a duck so that it is soft and juicy in the oven in the sleeve

Duck in the sleeve - general principles and manufacturing methods

Duck in the sleeve - preparation of goods

Recipe 1: Duck baked in a sleeve with garlic

Ingredients: duck, garlic (1 head), salt, dark pepper, baking sleeve.

Manufacturing method

Recipe 2: Duck in a sleeve with buckwheat

Buckwheat absorbs fat and juice perfectly, so the duck comes out soft and warm.

Ingredients: duck (2 kg), buckwheat (2/3 tbsp), carrots, onions, mustard (2 spoons), garlic (2 cloves), pepper, salt, vegetable oil.

Manufacturing method

Recipe 3: Duck in the sleeve with apples

Ingredients: duck (weighing 1.5 kg), salt, pepper, apples (2 pcs), sleeve. Marinade: lemon (1 piece), soy sauce (3 spoons), honey and olive oil (1 spoon each).

Manufacturing method

Duck up your sleeve - useful tips from experienced chefs

The marinated carcass bakes better and faster. As a marinade, you can use not only honey and soy sauce, but also kefir, lemon and even a sauce made from a mixture of wine and spices.

Home cooking

Recipes by Inna Zhugastrova

Duck baked with potatoes in the oven in the sleeve

I'm looking for a tasty and easy-to-make dish that won't be a shame to put on a formal table... And so you don't have to bother with the side dish! This means that there is nothing better than a bird completely baked in the oven with a side dish. Here is a link to a recipe for duck with apples and a potato side dish, it is a little more difficult than the current one, fragrant chicken baked with fruit is also suitable. We dismiss the version of chicken with potatoes in the sleeve as a dish for any day, I cooked Jewish chicken with rice not so long ago, goose with prunes and duck with oranges - it already smells of the new year and Christmas. But duck with potatoes is just right for an ordinary Sunday reception for a small group of guests. There is no doubt that it will be delicious!

Compound:

Duck - about 2 kg
Potatoes - 7-8 tubers (about 1 kg)
Onion - 1 piece
Garlic - 2 cloves
Salt - 1 level teaspoon
Ground dark pepper - 1 teaspoon
Spices, dried herbs (basil, coriander) - 1 teaspoon
Soy sauce - 2 tablespoons

How to bake a duck completely in a sleeve with potatoes in the oven according to the usual recipe

Prepare the duck - wash it inside and out, dry it with a cardboard towel, remove the sebaceous gland located at the base of the tail, trim the tips of the wings and trim off excess fat from the neck and belly area. If necessary, scorch the remaining plumage. I have a beautiful tool for this - a household gas burner with a directed flame, it costs a penny, but is very necessary in the kitchen.

Directional flame gas burner

Finely chop the garlic, mix with a teaspoon of salt and a teaspoon of pepper. Rub the mixture given to us inside and out of the duck. Wrap the duck tightly in cling film and leave it in the refrigerator overnight (that is, after dark) .

Duck in a sleeve in the oven

How do you cook duck in the oven? Do you stuff it with apples, rice, cabbage? Or is tinkering with the inside not your thing? In this case, take note of the usual dish - duck marinated in soy sauce with honey. Preparations are actually made without your role. The baking sleeve and oven will do all the work for you.

Duck in a sleeve baked in the oven has a number of advantages: the meat cooks relatively quickly, retains a lot of water and comes out indescribably juicy, and you don’t have to wash a whole mountain of dishes. Rub the carcass with spices, marinate, pack in a sleeve and place in the oven for 2 hours. The gala dinner will be ready at the appointed time!

Ingredients

duck – whole carcass (2 kg)
soy sauce – 3 tbsp. l.
salt – 1 tsp.
mixture of ground peppers – 1 tsp.
fresh ginger – 2 cm
lemon juice – 1 tbsp. l.
honey – 2 tsp.
garlic – 3-4 teeth.

Manufacturing

Before marinating, you need to prepare the carcass: remove any remaining feathers and fluff, singe it with a gas burner as necessary, wash and dry. I cut off the last phalanges of the wings, which contain virtually no meat and glow when baked. I also removed the sebaceous gland from the tail, which gives off a nasty smell when baked. The neck can be cut off or thrown away, at your discretion.

For the marinade, I combined in a small bowl: soy sauce, honey, grated ginger, salt, pepper, lemon juice, and garlic, passed through a press (you can use granulated). I mixed all the ingredients with a whisk until the honey and salt dissolved one hundred percent.

I rubbed the resulting fragrant consistency onto the carcass, inside and out.

I packed it in a baking sleeve and poured the remaining sauce into it. I left it to marinate for at least 4-6 hours (preferably overnight (that is, in the dark ) in the refrigerator.

Then I sent the duck into the oven, heated to 160-180 degrees - the bird must lie breast down. Bake for 2 hours. After the designated time, I carefully cut the sleeve and pierced the large joint with a knife to make sure the meat was ready. If clear liquid leaks out, you can turn off the oven.

Duck cooked in a sleeve in the oven is very tasty, soft and juicy, rosy, smells of ginger and honey. All that remains is to divide into portions and serve. Buckwheat with mushrooms, mashed potatoes, sauerkraut, and other pickles are suitable as a side dish. Don’t rush to pour out the rendered duck fat; it’s perfect for frying potatoes.