Ingredients for making duck with sleeve mayonnaise
- Fresh gutted duck 2-2.5 kilograms
- Apples 600 grams
- Mayonnaise 4 tablespoons
- Mustard 3 tablespoons
- Medium size garlic 1 head
- Salt to taste
- Pepper mix seasoning, ground to taste
- Wheat flour to taste
- Main IngredientsDuck, Apple, Mustard
- Serving 7 servings
- World Cuisine
Roasting sleeve, cutting board, knife, kitchen paper towels, large bowl, deep bowl, plate - 2 pieces, toothpicks, baking sheet, kitchen oven mitts, oven, tablespoon, kitchen tongs, serving dish, wooden spatula, kitchen tongs, scissors flat serving dish
Cooking duck with mayonnaise in a sleeve:
Step 1: prepare the garlic.
We spread the garlic on a cutting board and, using a knife, we separate the cloves from the head. Then lightly crush each tip of the inventory.
With clean hands, remove the husk and, if desired, rinse the component under running water. Attention: if the cloves are large in size, then they can be cut lengthwise into several parts. Put the prepared garlic on a clean plate and leave it aside for a while.
Step 2: prepare the duck.
Despite the fact that the duck is already gutted, feathers and hairs often remain on it. We need to get rid of them in order not to spoil the taste of the dish. To do this, remove them with kitchen tweezers. Then turn on the burner and gently singe the bird from all sides, holding it with your hands. Now sprinkle the component with a small amount of ordinary wheat flour and then wipe it with kitchen paper towels.
We wash the duck under running warm water and put it on a cutting board. Using a knife, we scrape the bird's skin to remove the remnants of hairs. At the end, carefully rub the bird inside and outside with salt and temporarily move it into a large bowl. Meat should be salted and juicier.
Step 3: prepare a mixture of mayonnaise and mustard.
While the duck is being infused, we will prepare a dressing, thanks to which the dish will turn out to be soft and very tender. To do this, put mayonnaise, mustard in a deep bowl, and pour a mixture of peppers to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.
Step 4: pickle the duck.
When the duck is well salted, we rub it on all sides 2/3 part mixtures of mayonnaise and mustard. Once again, leave the bird in the bowl for a while so that it can be saturated with the marinade. 40-60 minutes will be sufficient. Attention: Do not be surprised if, over time, the component absorbs the whole marinade, it should be so.
Step 5: prepare the apples.
Rinse apples under running water and put on a cutting board. Using a knife, cut the fruit in half. From each part we remove the edges and the core. Attention: cut the components into halves if desired. Shredded apples are transferred to a clean plate.
Step 6: cook the duck with mayonnaise in the sleeve.
When the duck is well marinated, remove it from the bowl and put it on a cutting board. Using a knife, make deep cuts over the entire surface of the carcass, at a distance of approximately 2-3 centimeters. Insert garlic cloves into each recess so that they practically hide in the flesh of the bird.
Now fill the duck with apple slices and close the hole, securing with toothpicks. Lubricate the carcass with the rest of the marinade and turn on the oven. Heat it to temperature 180 ° C. Meanwhile, we will finally prepare the duck for baking. To do this, with the help of scissors we cut off the sleeve, one and a half carcass length. One edge is tightly fixed with a special clip so that the marinade does not come out through it. Now put the duck in the sleeve, seam up. Steam will escape through it during cooking, and the dish will be well baked from the inside. Then tightly tie the other end of the sleeve and lay the duck on a baking sheet.
When the oven warms up to the desired temperature, put the container in the middle level and bake the dish for 1.5-2.5 hours. Attention: The cooking time of the bird may vary depending on its weight. 1 kilogram carcasses are given 40-60 minutes. After the allotted time with the help of kitchen tacks, we take out a baking sheet and cut the sleeve with scissors.
Using a knife, check the readiness of the meat. To do this, pierce the carcass and see which juice flows out of the hole. If it is transparent, then the dish is ready and you can turn off the oven. If not, then extend the baking time yet for 10-20 minutes. At the end, turn off the burner in the oven, and take out the duck and leave it to cool slightly for a while.
Step 7: serve the duck with mayonnaise in the sleeve.
When the duck cools slightly, we take it out of the sleeve, holding it with kitchen tongs and a wooden spatula. We spread the bird on a special flat plate, remove the cloves and get the apples. If desired, baked fruits can be laid out next to the dish, although they give all their juice to the meat during cooking. We serve the whole bird to the dining table to show the beauty of your masterpiece. I usually cut the duck at a party so that their appetite can be felt. But as a side dish, I offer boiled rice, mashed potatoes or baked potatoes, as well as a salad of fresh vegetables.
- to make the dish tasty and juicy, try to choose a young and not very fat duck for him. Then the meat is well baked and soaked with marinade and juice from vegetables and fruits and it turns out well;
- apples with sweet and sour varieties are best suited for stuffing;
- In addition to the spices indicated in the recipe, you can add any others to your taste in the marinade. For example, it can be ground coriander, seasoning "hops-suneli", hot ground pepper on the tip of a knife and even a special mixture for cooking poultry.