Duck in a Roasting Sleeve with Garlic and Pepper
Duck provides complete protein, iron and satiating fats, so it works well without a carb-heavy side dish. Roasting in a sleeve keeps the meat juicy, while garlic and pepper add flavor without sweet sauces.
Pat the duck (2000 g) dry with paper towels and trim excess fat near the tail if needed. Finely chop or crush the garlic (20 g).
Rub the bird inside and out with sea salt (to taste), black pepper (to taste) and garlic. Place the duck in a roasting sleeve, tie the ends and make 2-3 small holes on top for steam.
Roast the duck at 180°C for about 2 hours. Carefully cut the sleeve open on top, baste the bird with the rendered fat and roast for about 30 minutes more, until the skin browns, the thigh juices run clear and the internal thigh temperature reaches 74°C. Let the duck rest for 10 minutes before carving.
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