Soft, juicy and very tasty stuffed duck with apples and prunes in the sleeve. Be sure to try this dish, and a step-by-step recipe with a photo will help you cook it without difficulty. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Duck with apples and prunes baked in the oven in the sleeve is a classic version of the dish for the festive table. No Christmas meal is complete without this food. This is a beautiful golden crust, tender and tasty meat, amazingly aromatic filling. The dish looks impressive, and its preparation does not require special skills and colossal efforts. The aromas of freshly baked poultry will not leave indifferent any sophisticated gourmet. If desired, this recipe can be used to cook goose or game. Then you only have to increase the baking time by 1 hour. Because the meat of these birds is a little tougher. But prolonged languor will make even the toughest bird juicy and soft.
For baking, it is best to take a medium-sized duck, about 2-2.5 kg. If the carcass is larger, it means that its age is older, and, accordingly, the meat is tougher. In young poultry, the fiber structure is tender, and this is cooked much faster. I also note that if you do not have apples and prunes, then you can take any other fillings - there are plenty of options. Oranges and pears, rice, potatoes or buckwheat with mushrooms, pumpkin and grapes. However, whatever you and your family prefer, everyone can stuff the bird.
- Caloric content per 100 g - 243 kcal.
- Servings Per Container - 1 Carcass
- Cooking time - 2 hours marinating, 2 hours baking
Ingredients:
- Duck - 1 carcass
- Apples - 3-4 pcs.
- Prunes - 100-150 g
- Mayonnaise - 30 g
- Soy sauce - 3 tablespoons
- Honey - 1 tablespoon Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Garlic - 1 head
Step by step cooking stuffed duck with apples and prunes in the sleeve, recipe with photo:
1. Combine soy sauce with mayonnaise and honey. Sprinkle salt with black pepper and pass 1 clove of garlic through a press.
2. Wash the duck, scrape off the black tan and remove the internal fat. Cut off the last phalanxes, because they usually burn anyway, or wrap them in cling foil when baking.
3. Spread the marinade inside and outside the carcass. Leave it to marinate for 2 hours. Although you can stand it overnight, it will only make the meat tastier.
4. Wash the apples, remove the seed box and cut into 4 slices. Wash prunes and dry with a paper towel. If dried plums are pitted, remove them first. Disassemble the garlic into wedges. Peel off all the husks from them, leaving only the bottom layer.
5. Stuff the poultry with apples, prunes and garlic.
6. Place the duck in a roasting sleeve and tie the edges of the bag. The sleeve is produced in rolls. Therefore, measure the desired length according to the size of the bird, taking into account the distance for the ties (about 10-15 cm). Place the duck on a baking sheet with the seams up and send it to the oven so that the pact does not come into contact with the walls of the brazier, otherwise it may burst from a sharp change in temperature. Roast the duck at 180 degrees for 2 hours. You do not need to turn it over, the meat will be fried evenly.
Remove the finished poultry from the packaging and serve on the table on a beautiful serving dish.
See also the video recipe, the principles of cooking duck. Ilya Lazerson.
