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Duck in the oven in the sleeve with stuffed potatoes
8 servings5 hours
Duck - 2.5 kg, Potatoes - 1 kg, Sour cream - 3 table liters, Mayonnaise - 2 table liters, Garlic - 3 teeth, Salt - 1.5 tea liters, Ground black pepper - 0.25 tea liters.
How to bake a duck in the sleeve with stuffed potatoes? Prepare the specified products. It is better to take a fresh duck, not previously frozen. From spices you can take any to your liking. You can also make a marinade for duck, which is more to taste. The larger the weight of the duck, the more potatoes and cooking time it will take. Try to choose potatoes that are not starchy varieties. Prepare deep dishes, a baking dish and a sleeve. 
To cook stuffed duck, you need to choose it correctly: its skin should be whole, light, and the meat should not be dark or blue. If there are remnants of feathers, then they should be removed. Cut off excess fat, sebaceous glands, excess skin. Rinse the bird well under running water and dry. 
Peel the garlic and pass through the press. Combine the crushed garlic, a teaspoon of salt and pepper. Rub the whole duck with the prepared mixture, thoroughly rubbing it into the skin of the bird. 
Mix the sour cream and mayonnaise and rub the whole duck with this mixture. Put the duck in deep dishes, cover and put in the refrigerator to marinate for at least 3 hours, if possible, then for more time. 
Wash and peel the potatoes. Cut into large pieces. If the potatoes are small, then you can not cut. Combine the chopped potatoes with salt and black ground pepper in a deep bowl. Turn on to heat the oven 180 degrees. 
Fill the marinated duck with chopped potatoes. If the potatoes do not fit, then you can simply put them next to the duck. 
Place the prepared duck and potatoes in the roasting sleeve, tie it up or cover with clips. Toothpick a few punctures to let the steam out. Lay the duck with a deep baking dish or baking tray, in case fat flows out. Place the duck tin in the preheated oven for 2 hours. The time and temperature are approximately - focus on your technique. 
Leave the finished duck to rest for 20-30 minutes in the oven, then transfer from the sleeve to the dish. Serve the duck hot or warm, cutting off the portion pieces and placing the potatoes in each plate. Enjoy your meal!