Duck in a bag for baking in the oven

Duck in a bag for baking in the oven is a very tasty dish and quite easy to prepare. It has a bright and quite refined taste. The appearance on the table of a duck baked in a sleeve, with or without stuffing, whole or in parts, brings some special festive atmosphere to the kitchen.

Duck baked whole in a bag

For a family celebration, duck baked whole in the sleeve will be the main festive dish and will make the table rich and beautiful. Duck meat differs from the meat of other poultry in being more dense and tough, and the sleeve allows the bird to simultaneously bake and stew in its own juices. Before baking, be sure to marinate the bird for several hours in a spicy marinade.

1. 
   How to cook duck in a baking bag in the oven? We clean the duck carcass from feather residues, removing them with tweezers. We cut off the phalanges of the wings, as they burn. Then rinse the carcass thoroughly under running water.
2. 
   Next, remove excess fat located in the belly area of ​​the bird.
3. 
   We also cut off the rump, which contains a lot of sebaceous glands and spoils the taste of the finished bird.
4. 
   In a separate bowl, mix the marinade ingredients indicated in the recipe until smooth. We do not add salt, since our soy sauce is salty.
5. 
   Thoroughly rub the carcass with the prepared marinade both outside and inside.
6. 
   Then we cover it with cling film and put it in the refrigerator for 3 hours, or better yet overnight.
7. 
   After the marinating time has passed, place the prepared duck in a baking sleeve. The ends of the sleeves are tightly fastened with clips. We pierce the sleeve in several places to remove steam. Place the duck on a deep baking sheet, as the fat will render out. We bake the duck in the oven, preheated to 180°C, in the following time calculation: 40 minutes per 1 kg of bird, in the middle position in the oven and at the mode: “heating: top bottom, without convection.”
8. 
   Then, after this time, cut the top of the bag and unfold it a little. Pour the carcass generously with melted fat and continue baking for another 25 minutes, turning on the convection, so that the bird is covered with a golden brown crust.
9. 
   We transfer the duck baked in the sleeve to a large dish, decorate with vegetables and serve to the festive table. Bon appetit!

Duck with apples in a sleeve in the oven

Duck with apples in the sleeve is a version of stuffed duck, the most common among us. Apple juice soaks duck meat and makes it aromatic, juicy and soft. In this recipe we cook the duck without preliminary marinating and take a young carcass of medium weight. You can quickly and easily prepare this dish for a family dinner.

Cooking time: 2 hours 30 minutes.

Cooking time: 40 minutes.

Servings: 6.

Ingredients:

• Duck – 2 kg.
• Apples – 4 pcs.
• Spices - to taste.

Cooking process:

Step 1. Carefully process the duck carcass before cooking: remove remaining feathers, excess fat, rump and wing phalanges and then rinse well. Dry the carcass with a napkin. Then rub it both inside and outside with a mixture of your favorite spices.

Step 2. To stuff the bird, select firm apples of sweet and sour varieties. Wash them, cut them into quarters and remove the seed pods.

Step 3. Place the prepared apples compactly inside the carcass. Secure the abdominal walls tightly with either toothpicks or thread.

Step 4. Then place the duck carcass in a baking sleeve and tie its ends. Bake the duck in an oven preheated to 180°C for 1.5 hours, so that you get 45 minutes per 1 kg of duck. Then you can cut the bag on top and keep the bird in the oven for another 20 minutes until it turns golden brown. Use a skewer to check the meat is done.

Step 5. Transfer the duck baked with apples to a dish and serve. Bon appetit!

Duck with oranges in a bag in the oven

It is not difficult to bake a duck with oranges in the sleeve; this dish cannot be prepared on the go, so it is often prepared for the holiday table. Oranges neutralize the fatty taste of this bird well and give the meat a special aroma. The recipe suggests adding a few apples to the oranges. Before baking, marinate the duck in a spicy marinade.

Cooking time: 4 hours 30 minutes.

Cooking time: 50 minutes.

Servings: 6.

Ingredients:

• Duck – 2 kg.
• Oranges – 3 pcs.
• Apples – 3 pcs.

For the marinade:

• Soy sauce – 4 tbsp.
• Orange juice – 50 ml.
• Orange zest – ½ pc.
• Garlic – 2 cloves.
• Honey – 2 tbsp.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1.First prepare the spicy flavor for marinating the duck. Place all the ingredients for the marinade indicated in the recipe in a separate bowl, add spices to them to your taste and mix well.

Step 2. Process the duck carcass properly and thoroughly, removing the rump, wing phalanges and excess fat. Place the carcass in a deep bowl and apply the marinade to its inner and outer surfaces, rubbing it in with your hand. Then cover the dish with a piece of cling film and put the bird in the refrigerator for 2 hours, or preferably overnight, to marinate the meat.

Step 3: Prepare the fruit before baking. Chop the washed apples into slices.

Step 4. Cut the washed oranges into the same slices along with the peel, removing the seeds.

Step 5. After the marinating time has passed, place the prepared fruit slices compactly inside the duck.

Step 6. Secure the abdominal walls tightly in any way, with threads or toothpicks.

Step 7. Place the prepared carcass in a baking bag and fasten the ends with clips. Make several holes in the bag to remove steam during baking.

Step 8. Bake the duck in the oven preheated to 180°C for 2 hours. During this time, the poultry meat will be well baked, become juicy and soft, and the carcass will acquire a golden color. Transfer the sleeve-baked duck with oranges to a large dish and serve. Bon appetit!

Juicy duck with potatoes in the sleeve

Duck is not often on our table in comparison with chicken, but if you managed to purchase a good carcass of this bird, especially a domestic one, leave it for the holiday table. A cooking option would be to bake it in a sleeve with potatoes.This bird is fatty, which is not to everyone’s taste, and the potatoes will take away some of the fat and acquire a special taste themselves. Marinate the duck in a mixture of mustard, honey and lemon juice. Various exotic seasonings are not needed for this dish.

Cooking time: 4 hours 30 minutes.

Cooking time: 50 minutes.

Servings: 6.

Ingredients:

• Duck – 3–4 kg.
• Potatoes – 10 pcs.
• Honey – 3 tbsp.
• Mustard – 3 tbsp.
• Lemon juice – 2 tbsp.
• Onion – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the duck carcass for baking: clean it, remove everything unnecessary (fat, rump, wing phalanges), wash it and dry it with a napkin. Then sprinkle it to your liking and rub it with salt and black pepper and leave for a while.

Step 2. Peel the onion, chop it into half rings and fry until golden brown. Peel and wash the potatoes and boil them in water for 5 minutes, so that they are then well baked in the oven. In a separate bowl, mix liquid honey with mustard and lemon juice until smooth. Lubricate the carcass on all sides with the prepared marinade and leave for 2 hours to marinate.

Step 3. After this time, place the carcass in a baking sleeve. We put part of the potatoes with fried onions into the belly of the bird. We place the rest of the potatoes in a sleeve around the carcass. We secure the edges of the sleeve tightly with clips. Then put the duck in the oven preheated to 180°C for 1 hour.

Step 4. After an hour, turn the carcass in the sleeve onto the other side and bake for another 30–40 minutes. Then we cut the sleeve and continue baking for another 30 minutes so that the bird is covered with a golden brown crust. Transfer the duck baked with potatoes to a large dish and serve. Bon appetit!

How to deliciously bake a duck in slices in a sleeve?

They bake the duck in pieces in a sleeve for a regular family table, because this method is the simplest and fastest (except for the marinating time) compared to baking the whole carcass. The duck is cut into portions and marinated in a honey-soy marinade for several hours, which makes the duck soft, juicy and with a richer taste. You can marinate the bird overnight. It is served with potatoes, rice or vegetables.

Cooking time: 2 hours 20 minutes.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Duck – 1 pc.
• Garlic – 3 teeth.
• Soy sauce – 4 tbsp.
• Honey – 2 tbsp.
• Barbecue seasoning – 1 tbsp.
• Khmeli-suneli – 1 tbsp.

Cooking process:

Step 1. For the marinade, prepare liquid honey and soy sauce. They will be the highlight of the taste of this dish and will give the meat a beautiful shade when baked.

Step 2. Carefully process the duck carcass, rinse it, wipe it dry with a napkin and cut it into pieces.

Step 3. Place the duck pieces in a deep bowl. Then pour them with soy sauce, honey and sprinkle with barbecue seasoning and suneli hops. Add chopped garlic cloves to the duck.

Step 4. Using your hands, rub these seasonings and honey well into the duck pieces. Then cover the dish tightly and put it in the refrigerator for marinating for 4–5 hours or overnight.

Step 5. After the marinating time has passed, mix the duck pieces with the marinade again and place them in a baking sleeve. Bake the duck in the oven preheated to 180°C for 1.5 hours.

Step 6. Then cut the sleeve at the top and continue baking for another 20 minutes so that the duck pieces become golden brown. We check the meat for readiness by piercing it with a knife. In this case, the juice should be clear.Place the baked duck in pieces onto a dish, decorate to your liking and serve with your favorite side dish. Bon appetit!

Duck stuffed with buckwheat in a sleeve

This dish is rightly recognized as the simplest and best option for roasting duck in a sleeve. The dish turns out to be nourishing, tasty and also budget-friendly. Buckwheat, although it has its own bright taste, absorbs other aromas and tastes well, and in tandem with duck meat, it will also be an excellent side dish. Before baking, marinate the duck in a spicy marinade. Buckwheat can be supplemented with mushrooms or vegetables according to your taste.

Cooking time: 2 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Duck – 1 pc.
• Buckwheat – 2 tbsp.
• Water – 1 tbsp.
• Coarse salt – 2 tsp.
• Ground black pepper – 1 tsp.
• Coriander – 1 tsp.
• Ginger – 2 tsp.
• Mustard beans – 2 tsp.
• Italian herbs – 2 tsp.
• Lemon juice – ½ tsp.
• Bay leaf - to taste.
• Little vegetable - 2 tbsp.

Cooking process:

Step 1. Immediately prepare the spicy duck marinade. In a separate cup, mix the spices indicated in the recipe, crumble the bay leaf into them. Then pour this mixture with vegetable oil with the addition of lemon juice, stir and leave to infuse. Meanwhile, carefully prepare the duck carcass for roasting.Step 2. Sprinkle the prepared carcass inside and out with coarse salt and then rub well with the marinade. Place the duck for 3 hours, or better yet a day, in the refrigerator to marinate.

Step 3. Before baking, boil the washed buckwheat in water and salt until half cooked.

Step 4. Remove the marinated duck from the refrigerator. Then put the boiled buckwheat inside it. Secure the abdominal walls tightly in any way: with threads or toothpicks.Place the duck in a roasting sleeve. Fasten the ends of the sleeve with clips and pin the sleeve in several places.

Step 5. Bake the duck in an oven preheated to 180°C for 1.5–2 hours, this depends on the weight of the carcass and your oven. 10 minutes before the end of baking, cut the sleeve so that the duck browns.Step 6. Carefully remove the baked duck with buckwheat from the bag, transfer it to a serving dish and serve. Bon appetit!

Juicy duck with rice in a baking bag

Many families traditionally cook chicken for the holiday table, but properly cooked duck, for example baked in a sleeve, is much superior in taste. This recipe calls for you to bake it with rice. The rice filling, soaked in poultry juice and marinade, will be an incredibly tasty side dish. This treat will brighten up a holiday meal and can be a hearty dinner for the family.

Cooking time: 2 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Duck – 1 pc.
• Salt - to taste.
• Apple – 1 pc.
• Orange – 1 pc.

For filling:

• Boiled rice – 1.5 tbsp.
• Carrots – 1 pc.
• Garlic – 2 teeth.
• Vegetable oil – 2 tbsp.

For the marinade:

• Orange juice – 1 pc.
• Honey – 2 tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. First of all, carefully prepare the duck carcass for baking. Clean it of feather residues, rinse and dry with a towel. Then rub the carcass with salt inside and out. Do not measure the amount of salt, but simply put it in your palm; the bird will not take excess salt. If desired, you can sprinkle the duck with any spices.

Step 2: Next, prepare the rice filling.Peel the carrots, rinse under water, grate and fry until soft in hot vegetable oil. Add chopped cloves of peeled garlic to the fried carrots, add the rice boiled in advance, mix everything and fry for 8-10 minutes over medium heat, stirring occasionally, so that the rice dries and is saturated with the garlic aroma.

Step 3. Place the prepared rice filling compactly inside the carcass.

Step 4. In a separate cup, mix the juice squeezed from one orange with liquid honey and vegetable oil. Pour this marinade over the rice filling.

Step 5. Then carefully place the stuffed duck in the sleeve. Place orange and apple cut into slices around the carcass. Secure the ends of the sleeve tightly with clips.

Step 6. Bake the duck in an oven preheated to 200°C for 2 hours. 10–15 minutes before the end of cooking, cut the top of the sleeve and unfold its edges slightly so that the bird carcass is covered with a golden brown crust. Pour the carcass generously with melted fat and juice. Place the whole sleeve-baked duck with rice on a serving plate along with fruit and serve. Bon appetit!

How to cook duck with prunes in the sleeve?

For a festive version of duck baked in the sleeve, prunes are added. The duck is stuffed with either prunes alone or added to the filling. Regardless of the type of filling (rice, buckwheat, potatoes, fruits, mushrooms), the “king of the ball” will be prunes, because they will give the dish a special aroma and taste. This recipe invites you to bake duck with prunes and apples.

Cooking time: 4 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Duck – 1 pc.
• Prunes – 150 gr.
• Apple – 4 pcs.
• Mayonnaise – 30 gr.
• Soy sauce – 3 tbsp.
• Honey – 1 tbsp.
• Garlic – 1 head.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, you need to prepare all the ingredients in the quantities specified in the recipe.Step 2. Then prepare the marinade for the bird. Place mayonnaise, natural honey, chopped garlic clove and salt and pepper to your taste in a separate bowl. Mix these ingredients with a whisk until smooth.

Step 3. Prepare the duck carcass for baking. Remove remaining feathers, excess internal fat and wing phalanges. Then wash the bird well and wipe dry with a napkin.

Step 4. Next, apply the prepared marinade to the outer and inner surfaces of the carcass with a silicone brush and rub it into the meat with your hand. Cover the duck with film and refrigerate for 2 hours, preferably overnight, for marinating.

Step 5. Before baking, prepare the filling. Rinse the prunes well and dry them with a napkin. Remove the seed pods from the apples and cut the fruit into quarters. Peel the outer skins of the garlic, leaving the bottom layer intact.Step 6. Then place this filling compactly inside the duck. The abdominal walls need not be secured.

Step 7. Place the duck in the sleeve, secure its ends with clips and pin the sleeve in several places. Bake the duck in the oven preheated to 180°C for 2 hours. It is not necessary to turn it over and cut the bag towards the end of baking.

Step 8. Carefully remove the duck baked with prunes from the sleeve and serve it whole on a serving platter. Bon appetit!