Duck in the sleeve - general principles and methods of cooking
Those who can resist the megakalorie duck baked in a sleeve are real heroes. Yes, but there are hardly many such ardent supporters of diets. This is a real pleasure, ruddy skin and soft tender meat will not leave anyone indifferent. And it turns out all thanks to the most ancient method of cooking - roasting. Products are exposed to intense heat from all sides, thanks to this, you get well-processed, juicy meat.
Baking sleeve is very convenient. With it products will never be dry and half-baked. The sleeve is made of special polyethylene, resistant to high temperatures. When heated, this safe material does not emit harmful substances, and the benefits of it are enormous. Products cooked in it are processed at the same time by heat and steam, thanks to the strings that ensure tightness. Bake using a sleeve can not only in the oven, but also in the microwave oven or other devices that provides us with civilization. At the end of baking, the foil can be cut to get an appetizing fried crust.
Duck in the sleeve - product preparation
Best baked duck medium size. It must be washed and dried, and then rub with salt and pepper. You can use a special seasoning for roasting poultry in the sleeve, but you can do with garlic and some spices. As for the filling - there are plenty of options. Apples and oranges, pears, potatoes with mushrooms, rice, buckwheat and much more.
Rub the duck carefully inside and out. The roasting sleeve is produced in rolls, it should be measured along the length of the bird, taking into account the distance for ties (not less than 20 cm). The edges are tied up, the sleeve is laid out on the brazier with the contents of the seams up, it is desirable that it does not come into contact with the walls of the roaster or the oven (so as not to burst from a sudden change in temperature). There is no need to turn over - the meat will be roasted evenly. At the end we take it out with a scapula. Duck in the sleeve - the best recipes
Recipe 1: Duck baked in a garlic sleeve
This dish will become your signature from the moment you first put a filled baking sleeve. Next, you just need to improve the skill and diversify the dish with different fillings. But the duck itself is surprisingly tasty, you can separately serve potatoes, buckwheat or rice to it.
Ingredients: duck, garlic (1 head), salt, black pepper, baking sleeve.
Method of preparation
If you got a duck semi-finished product - do not forget to properly prepare it. We take out the guts, cut the very tips of the wings. If you do not like too fatty foods, cut out the tail and the fat around it, the skin around the neck will also be superfluous. We rub the skin, and the insides with salt and garlic. We lay several cloves of garlic inside and under the wings. Lay 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 well, so the duck is soft and tender.
Ingredients: duck (2 kg), buckwheat (2/3 tbsp), carrot, onion, mustard (2 spoons), garlic (2 cloves), pepper, salt, vegetable oil.
Method of preparation
Peel the garlic and cut into several pieces. In some places, pierce the skin and stuff it with garlic, grate with mustard, salt and pepper. Onions and carrots fry in vegetable oil. Grout pour water and bring to a boil, boil. Drain and mix with roasting. We salt. Stuff duck, sew the abdomen and tie a sleeve. Leave some room for steam. We put in a deep pan and bake for 2 hours at 200 degrees.
Recipe 3: A duck in a sleeve with apples
If you only imagine a festive baked duck, the first thing that comes to mind is apples. Duck with apples - the classic version. It is better to marinate it beforehand, then it will get a richer taste. Apples for contrast is better to take green ones, even for marinade we need lemon. Rather, it is a Chinese recipe, so there is soy sauce and honey in the marinade. Ingredients: duck (weighing 1.5 kg), salt, pepper, apples (2 pieces), sleeve. Marinade: lemon (1 pc), soy sauce (3 spoons), honey and olive oil (1 spoon each).
Method of preparation
Cooking marinade. Squeeze the juice from the lemon and add soy sauce, honey, grated on a fine grater ginger, olive oil. Wet the duck with a napkin and rub it with salt and pepper outside, pour the marinade and leave it overnight. Now, even if you have a village duck, you should not be afraid that it will remain tough.
Remove the cores from the apples and cut into slices, lay in the abdomen. Stir in the sleeve and close the edges. Apples in the sleeve will not fall out, so you can not sew up the abdomen. An hour and a half in a hot oven (200 degrees) - and the duck with apples in the sleeve is ready! If the carcass is larger, leave it for another half an hour in the oven. Do not forget to open the foaming for browning a few minutes before the end of cooking. Serve with potatoes and fresh or marinated vegetables.
Duck in a sleeve - useful tips from experienced chefs
Baked duck - the perfect dish for a dinner party. But note that only 4-5 people can feed with one small duck. If you have a feast designed for more people, bake the dish by the number of eaters.
The pickled carcass is baked better and faster. As a marinade, you can use not only honey-soy sauce, but kefir, lemon and even sauce made from a mixture of wine and spices.
Just get divinely duck with oranges. For the marinade, it is better to take 2 tablespoons of dessert sweet wine and juice from 1 orange and 1 lemon. Put in marinade and leave for several hours (at least 5-6). During this time, try to turn it over several times so that it is marinated evenly. Oranges and celery are laying in the cavity, you can add 1 apple without a core. This dish is baked in the sleeve very quickly, in just 1-1.5 hours.