Indoutka baked in the oven

1. Peel and pass the garlic through the press. You can just cut it if you like garlic pieces more. Chop the rosemary finely (it's better to remove the leaves from the twig, it's a little harsh, as for me). Squeeze the juice out of the orange (if desired, you can use the zest, Jamie Oliver recommends it for this recipe).
2. Mix all the spices and herbs in one bowl together with sunflower oil. It will be a marinade.
3. Rub the duck with marinade from the top and inside, take it in a film (or a regular bag) and put it in the refrigerator for 6-12 hours.
4. Preheat the oven to 180 degrees. Place the duck in the sleeve, tie the ends of the sleeve, place everything on a baking sheet and bake for 1.5 hours. After that, take the duck out of the sleeve and bake for another half an hour, taking it out three times during this time and watering it with juice from the sleeve. It is very good to add honey to this juice - then the crust turns out to be especially caramel.
5. Let the finished meat rest a little and distribute the juices along the fibers, and then serve with rosemary, orange and herbs.
Enjoy!