A whole duck in a sleeve - always very tasty and healthy

We rinse the bird with cold running water, cut off excess fat, singe feathers if necessary.

With a sharp knife we ​​make shallow oblique incisions on the breast - so the marinade better pervades the bird.

Affairs marinade. Squeeze juice out of half a lemon. Squeeze the juice through a strainer so that the seeds do not fall into the marinade.

Cut the orange in half, leave half for the filling, squeeze the juice out of the second half.

Add soy sauce to citrus juices.

Pour salt to taste, ground paprika, black and red pepper, add liquid honey, mix.

We put the carcass in a deep pan, pour the marinade, tighten with cling film and put in the refrigerator for 3-5 hours.

Cut the apple into cubes, stuff the duck with apples first.

Then we add small slices of orange to the apples along with the peel to the apples, cut the incision with toothpicks or sew up with culinary thread.

Wash the potatoes thoroughly, cut the tubers into four parts. We put the bird in a sleeve or a bag for baking, add chopped potatoes.

Tie one edge of the bag or both edges of the sleeve for baking.

We send the duck into the oven heated to 170 degrees for 1 hour 40 minutes.

After this time, we take out the baking sheet with the bird from the oven, open the bag, put the baking sheet in the oven again, turn on the grill or increase the heating to 200 degrees so that the duck is browned.

On the table we serve a hot, bon appetit.