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Duck with apples in the sleeve

Author
Cookinero 30 Apr 2025
2950
Duck with apples in the sleeve

It is quite easy to cook a delicious duck with apples in a sleeve if you follow the step-by-step recipe. The bird will be juicy and tender, with a crispy crust. A pleasant bonus is that you will get baked potatoes as a side dish. Thus, you will get a complete, hearty and healthy dish. Apples, which release juice when baked in a sleeve, give the duck a piquant taste and make it soft. Cooking the dish will take quite a while, but the duck will spend most of its time in the oven.

How to cook Duck with apples in the sleeve

Step 1

Duck with apples in the sleeve

Prepare the potatoes for baking. Place the potato slices in a deep bowl, add salt, pepper, garlic and dried basil, and mix.

Step 2

Duck with apples in the sleeve

Stuff the duck. Place the apples and carrots in the duck's belly. Sew it up with thread or secure it with toothpicks.

Step 3

Duck with apples in the sleeve

Bake the duck with potatoes. Place the potatoes in the bag, place the duck on top, and close the bag tightly. Place the dish on a baking sheet. Bake in a preheated oven for 90 minutes. Cut the bag 15 minutes before the end of cooking to brown the dish.

Duck with apples in the sleeve - FAQ About Ingredients, Baking Time and Storage

Yes, you can use chicken instead of duck. Reduce the roasting time to about 45-60 minutes, as chicken cooks faster than duck.
Absolutely! Replace apples with onions, mushrooms, or root vegetables like turnips for a savory variation.
Store leftover duck and potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for best texture.
For a low-carb version, skip the potatoes and use low-carb veggies like zucchini or cauliflower instead.
Yes! Stuff and season the duck the night before, then refrigerate. Bring to room temperature before roasting.
Pair it with roasted Brussels sprouts, a crisp green salad, or cranberry sauce for balance.
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
For crispier skin, pat the duck dry before cooking and increase oven temperature to 425°F (220°C) for the last 10 minutes.
Yes! Use 3x the amount of fresh basil (e.g., 1 tbsp fresh instead of 1 tsp dried) for brighter flavor.

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