Roasted Duck with Apples in Cooking Sleeve

Fragrant, tender, with a crust — it’s very tasty! Duck baked with apples is a holiday table classic. One of my most favorite dishes. And cooking it up your sleeve is pure pleasure! It is better to take sour, green varieties of apples; they make the duck juicy and highlight the taste of duck meat well.
cook time: 2h 30 min
Isla Thatcher
Roasted Duck with Apples in Cooking Sleeve

Nutrition Facts (per serving)

328
Calories
30g
Fat
2g
Carbs
12g
Protein

Ingredients (14 portions)

Basic:

Salt to taste
Apples (It is better to take sour, green apples.) 4 pc
Pepper to taste
Bay leaf (ground) 3 g
Mayonnaise (coat the bird carcass) 3 tbsp
Duck (duck carcass approximately 1.5-2kg) 1750 g

Recipe instructions

Step 1

Step 1
How to bake a duck with apples in the sleeve? Letʼs prepare the ingredients. The duck is best complemented by sour apples (if you like, apples can be replaced with quince, it will also give the necessary sourness). Wash the duck carcass thoroughly and dry it.

Step 2

Step 2
Pour salt, ground pepper, ground bay leaf into a bowl. Everything is to taste, you can not add something at all or add and complement it yourself, but the main thing is to maintain a balance — don’t overdo it! Mayonnaise and apples will also add their own flavor to the duck.

Step 3

Step 3
Rub the duck well with spices inside and out. Place in the refrigerator for a couple of hours. If desired, add pieces of garlic under the skin, making slits. I prefer duck without garlic.

Step 4

Step 4
Before removing the duck from the refrigerator, turn on the oven at 180 degrees so that it has time to heat up, cut the apples into quarters, removing the core. There is no need to sprinkle with lemon, they are already sour, their taste is enough for a duck.

Step 5

Step 5
Taking the carcass out of the refrigerator, rub it well with mayonnaise.

Step 6

Step 6
Stuff the duck with apples.

Step 7

Step 7
If you want, you can sew the duck closed and secure it with toothpicks. I packed the apples tightly, they sat there tightly, so I didn’t sew them up.

Step 8

Step 8
Carefully place the carcass in the baking sleeve. We tie the ends tightly on both sides. Attention! The sleeve should be like this — holes for steam to escape from the top, this allows the duck to cook evenly, and the sleeve will not “swell”. Place in our preheated oven. Time approximately 2 hours. At the rate of 40 min-1 hour per 1 kg of poultry. But still look and focus on your ovens.

Step 9

Step 9
5-7 minutes before the end of cooking, you can tear the sleeve at the top along the seam, just do it with cooking gloves and carefully so as not to get scalded! And put back in the oven for 5 minutes. This is so that there is an appetizing crust.

Step 10

Step 10
Place the finished duck on a dish and decorate as you wish. The apples inside became soft, but they fulfilled their mission — they made the duck meat soft and juicy, tender and aromatic. Treat your beloved household members and guests) Bon appetit!

Additional rubrics

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