Duck meat is particularly delicate taste,so a baked duck in the oven can rightfully be considered the pearl of the festive table. Even an inexperienced mistress can cook a duck in the sleeve, because in this case the bird bakes faster and after baking you do not need to wash the dishes. In addition, the undoubted advantage of this method of cooking birds is that the meat retains a lot of moisture and turns out juicy. Choose a recipe for your taste and start preparing a hearty festive dinner for friends and family. 
Duck with champignons, baked in a sleeve
If you expect a large number of guests, andduck is only one, pay attention to this recipe. Thanks to potatoes and champignons, the dish will turn out very satisfying and tasty. The ingredients are so simple that they can be found in every refrigerator, and the taste of the dish will exceed your expectations, because cooking in the sleeve for baking is always simple and comfortable. Ingredients:
- large carcass of duck - 2.5 kilograms
- fresh champignons - 300 grams
- potatoes - 6 pieces
- onions - 150 grams
- salt and black ground pepper
Cooking method: We suggest starting the preparation of this dish with cleaning and slicing vegetables. Onion thinly cut into half rings. Mushrooms clean, wash and cut into plates. Peel potatoes, wash and cut into cubes. Now heat the frying pan and fry the onion and mushrooms until half cooked. Put the vegetables in a bowl and fry the potatoes, at the end sprinkle with freshly ground pepper and salt. Wash the carcass, dry and grate generously with salt and black pepper. Start the abdomen with cooked vegetables and sew a cut. How to handle this task, cut off the sleeve for baking, put a bird in it and loosely clip the edges with clips. Prepare a stuffed duck in the oven for one and a half to two hours at a temperature of 180 degrees. For a quarter of an hour before the sleeve is ready, cut it gently and turn on the Grill mode (or just put the pan on the top shelf) to get a ruddy crust. Taking out the bird from the oven, pour out the dipped duck fat - you can store it up to 3 months in the fridge and use it for frying vegetables. Gently lay the duck on a large dish, pull out all the threads and serve on the dining table. Bon Appetit! 
Duck baked in a sleeve
Recipes of a bird baked in the oven, oftenoffer to stuff a carcass, but not all housewives love to bother with stuffing. Take on the arsenal of such a simple dish as a duck marinated in wine. Meat is deliciously tender, and it will not be difficult to cook. Ingredients:
- medium duck
- 3 cups of dry white wine
- greens for decoration
- salt, pepper to taste
Cooking method: This recipe involves pickling duck in wine, so start cooking the day before serving. In a tight package, pour the wine to your taste and immerse the duck there. Leave it in the refrigerator for 12 hours, periodically turning over. After the specified time, take out the carcass, cover it with vegetable oil and grate inside and outside with a large salt, freshly ground black and white pepper. Put the bird in the roasting bag and send it to the oven for 2 hours, at a temperature of 180 degrees. After the due time cut the sleeve and check the meat for readiness, piercing the fork joint. There is a leaky liquid that does not contain blood, a duck is ready. Otherwise, leave the dish to bake for another 15-45 minutes. Serve baked in the oven duck with boiled potatoes, mashed potatoes, boiled rice or just with fresh vegetables. Bon Appetit!
Duck with prunes in mustard-honey glaze
If you suddenly came across a harsh bird,select this recipe - just a couple of hours you can serve soft soft meat on the table. Prunes give a pleasant aroma, and a honey-mustard note adds piquancy. Ingredients:
- duck weighing 2.2-2.5 kilograms
- prunes - 100 grams
- small apples - 5 pieces
- mustard spicy - 2 teaspoons
- a tablespoon of honey (take with a slide)
- garlic - 3-4 cloves
- pepper ground
- coriander - coffee spoon
- salt
Cooking method: This recipe begins with the preparation of carcass: mix in equal proportions honey and mustard and cover this mixture with a bird. Leave the carcass for a while and take care of the filling. Pour boiling water prunes for 15 minutes, then cut each berry in half. Remove two apples from the core and cut into thin slices. Garlic, peel and finely chop with a knife, and crush the coriander with a rolling pin. Mix prunes, apples, garlic in the bowl, pour coriander, salt and pepper - the filling is ready. Duck carcass with a mixture of salt and pepper and stuff. Sew the abdomen with a culinary thread, put the duck in the sleeve and loosely clip it from both ends with clips. Put the remaining apples next to it, and that's it entirely. Oven heat up to 190 degrees, put the duck on the baking tray breast up and correct bake for an hour and a half. After the specified time, take out the baking tray, cut the sleeve and re-coat with a mixture of honey and mustard, then put it on the top shelf and leave it in the oven for another 15-20 minutes to make it brown. How long does it take to cook a bird? This can not be said for sure, because cooking time depends on her age and weight. When the fire is turned off, let the duck rest for 15 more minutes, divide it into portions and serve. Apples and prunes can be served in two ways: as a full garnish or as a sauce. Simply crush the fruit and dried fruit in a blender, adding a little secreted liquid. Boiled rice will be an excellent side dish to this dish. Bon Appetit! 
Duck baked in a sleeve with cranberries and apples
Despite the combination of sweet stuffing and meat,the recipe of this dish is very harmonious, because the duck very "loves" berries and sour fruit. Cranberries can be used both dried and frozen. Ingredients:
- carcass weighing 2.5 kilograms
For marinade:
- a tablespoon of salt
- juice of one large lemon
- 50 milliliters of soy sauce
- a tablespoon of honey
- 50 milliliters of olive oil
- 3 tsp cumin
- 10 grams of ground coriander
- 1 teaspoon ground black pepper
- 3 cloves of crushed garlic
For filling:
- 2 apples of sour varieties
- dried cranberry - 200 grams
- teaspoon coriander
Cooking method: In a bowl, combine all the ingredients for the marinade, grate the bird and leave to marinate for the night. You can first make shallow incisions, so that excess fat is burned during baking, and the spices give the meat more full flavor. The next day, drain the duck from the duck and proceed to the preparation of the filling. Peel apples from the core, cut into cubes. Mix them with cranberries and coriander - mincemeat for duck is ready. Remove the pickled duck from the fridge, stuff it with a fruit-fruit flavored mince and sew the incision with a culinary thread. Cut the cuffs of the sleeves for baking, longer than the carcass one and a half times, and lay a bird in it. If you cut the sleeve too short, the meat will not be fully baked. Set the thermostat in the oven for 190 degrees and send the carcass to bake for 1.5-2 hours. If you like a ruddy crust, cut the sleeve and place the dish on the upper shelf of the oven for the remaining quarter of an hour of cooking. Pour overturned grease every 4-5 minutes during baking. Lay the finished bird on a dish, served with greens and fresh vegetables, and call to the table of household members. Bon Appetit!
Duck with rice and vegetables
Prepare a duck with rice in the sleeve can be twoways: stuff a bird with croup or place it next to the carcass. In the first case the rice will be boiled, full of meat taste. The second option will provide friability and a more individual taste of rice. Ingredients:
- large duck carcass in 2.5-3 kilograms
- steamed rice - 350 grams
- red sweet pepper - 2 pods
- Leek - 1 stem
- mixture of peppers - 2 teaspoons
- carrots - 1 piece
- coriander - a teaspoon
Cooking method: The following recipe is very simple, so start cooking with slicing vegetables. Cook leeks with rings, use carrots to cut the carrots with petals and save the vegetables. Season with coriander, a mixture of white, pink and black peppers, salt. Pepper the seeds and cut into cubes. Mix the vegetables and put them aside - it's time to do the duck. Wash the carcass, dry and dry with a mixture of large salt and pepper. Rinse the bird with rice and vegetables washed and put in a baking sleeve. If you want to cook rice outside a duck, place it in the sleeve next to the carcass, and the vegetables are sewn into the abdomen. Send the pan to the middle shelf and let it sit for one and a half to two hours in the oven at 180 degrees. Check the bird for readiness, cutting the sleeve and piercing the joint with a fork, - the leaky liquid should be transparent. If you caught an old duck, the baking time should be increased by 30-50 minutes. After turning off the oven, leave the dish for another quarter of an hour in the same place, in the oven. After cooking, when serving, remove the thread, lay the bird on a wide dish and pull out the filling. Bon Appetit! Baked duck is a classic of a festive table. We suggest that you make your task as simple as possible and cook the bird in the sleeve for baking. There are a lot of ways to realize this dish, so, dear housewives, we prepare it with pleasure and are tuned to the fact that the duck will be incredibly tasty! We advise you to read:
