Duck stuffed with rice in the oven. Duck stuffed with rice and apples

Serving baked duck on the festive table is a long-standing Russian tradition. There are an incredible number of fillings for it, but we will focus on the combination of poultry and rice. This dish is familiar to many of us since childhood. To recreate the truly homey taste of a dinner party, try to find country fresh duck. It doesn’t matter if you don’t find one - the main thing is that the chosen bird is fresh and young. Add a little of your imagination to the dish, use aromatic herbs and be prepared to listen to compliments from your family and friends.

Duck with rice and apples

A correctly chosen recipe is 50% of the success of a dish. We offer you the simplest option for cooking duck with rice. Preparing this dish is very simple - the process of creating a masterpiece will not take much of your time and effort.

Ingredients:

duck - 2.5 kilograms
glass of long grain rice
2 sour apples
carrot
bulb
2 cloves garlic
salt, ground black pepper

Cooking method:

Start preparing this wonderful dinner dish by preparing the carcass for baking: wash it, dry it, rub it with salt, pepper and crushed garlic. Having done this, wrap the duck in a bag and place it on the bottom shelf of the refrigerator. Meanwhile, start preparing the minced meat. Boil the washed rice in salted water until half cooked. While the rice is boiling, turn on the oven and set the oven temperature to 240 degrees.

Cut a medium-sized onion into small cubes. Wash and peel large carrots, grate them on a coarse grater and sauté together with the onions in a saucepan in vegetable oil. Next, mix the fried vegetables with boiled rice, mix gently and stuff the duck with this mixture. Fill the remaining space with apples.

To prepare this dish, choose aromatic apples with sourness. Wash them, core them, cut them into large slices and stuff the bird. Coat the skin with vegetable oil, sew up the cut with culinary thread and place in a baking dish. By this time, the oven should already be warm, so reduce the temperature to 180 degrees and immediately send the dish to bake. You need to cook for at least 2-2.5 hours, not forgetting to baste with rendered fat, about 8-10 times. This way you will get a golden crispy crust.

If the duck is a little old, it may take a little longer to cook. Check the readiness of the meat by piercing the joint with a fork: if the liquid that comes out does not contain blood, remove the dish from the oven and leave it to “rest” for a while. Then place the duck on a wide plate, served with fresh herbs and vegetables, and serve. Bon appetit!

Duck with rice, baked in pieces

This recipe is similar to pilaf - in the way it is prepared. We suggest not stuffing the carcass with rice, but simmering it together with pieces of duck in its own fat. The best shape for this dish is a wide, deep cast iron frying pan.

Ingredients:

large duck weighing at least 2.2 kilograms
1.5 cups long grain rice
large onion
2 carrots
4 cloves garlic
coriander
pepper mixture
salt to taste

Cooking method:

First, do the most difficult procedure - cutting the carcass into pieces. Wash the duck and pluck any remaining feathers if necessary. Cut the bird into portions, salt with coarse salt and sprinkle with coriander. Pour a few tablespoons of vegetable oil into a deep frying pan and fry the prepared duck pieces for 10-15 minutes. Use a slotted spoon to catch the meat on a plate, but do not drain the fat from the pan - it will be useful for cooking vegetables.

Peel the carrots and onions and chop them. If you know how to cut carrot stars, cut 1 carrot into shapes - the recipe allows such experiments, and the dish will only benefit from it in appearance. Heat the frying pan with the fat in which the duck was fried over high heat. Add chopped vegetables and sauté until golden brown. At the end of cooking, salt the vegetables and sprinkle with a mixture of white, black and pink pepper. If you have a spice grinder, use it, because freshly ground pepper gives the dish an incredibly appetizing aroma. Place the duck pieces in a frying pan, cover with washed rice and pour boiling water so that it covers the rice by 2-2.5 cm.

It's time to heat the oven. The main baking temperature is 180 degrees, but first preheat the oven to 220. As soon as you place the pan on the grill, reduce the heat and keep an eye on the rice. If necessary, pour in half a glass of hot water, but do not stir the rice so that it does not turn into porridge. The dish needs to be cooked for at least 75 minutes; if necessary, extend the cooking time. As you can see, the recipe is very simple, and at the end of baking you will get a juicy duck and golden fluffy rice. Prepare your favorite raw vegetable salad - it will complement the taste of the dish. Bon appetit!

Duck stuffed with rice and cherry sauce

The recipe that we have selected for you has a rather complex composition, but it is a real triumph of taste and color. You can prepare this incredible dish for a holiday or other memorable date - success is guaranteed. It takes 48 hours to marinate the duck - keep this in mind when preparing for baking.

Ingredients:

For the marinade:

onions - 2 pieces
3 cloves garlic
30 grams of honey
3 tablespoons soy sauce
2 teaspoons rosemary needles
dry white wine 2 liters
dry red wine 1.5 cups
salt and pepper to taste

For the dish:

large duck
glass of rice
prunes and walnut kernels - 3/4 cup
ready-made poultry spice mix

For the sauce:

a glass of fresh or frozen cherries
tablespoon vinegar
2 tablespoons sugar
tablespoon starch

Cooking method:

Our recipe will take 2 days, so first of all, start preparing the marinade. Cut the onion into large half rings and pass the garlic through a garlic press. Mix all remaining liquid ingredients in a bowl. Choose a duck mold of a size that leaves as little free space as possible, place the bird in it and fill with the mixture. If the liquid does not cover it completely, add a little cold water. Leave the duck to marinate for the required time, turning it to the other side every 10-12 hours.

After 2 days, start preparing this luxurious dish. First remove the pits from the prunes (it will be sweet or smoked, choose according to your own wishes). Rinse the rice and mix with walnuts and prunes. Add a pinch of poultry seasoning and a little salt. Stuff the cooked duck with the mixture and sew up the cut with kitchen thread. Rub the skin with the remaining spice mixture. Place the stuffed bird neatly in the duckling pan and fill it halfway with the remaining marinade.

It's time to preheat the oven to 180 degrees. The dish takes approximately 2.5 hours to prepare. When the marinade has evaporated, baste the duck with rendered fat about once every quarter of an hour. A few minutes before it's ready, start making the cherry sauce. The recipe contains vinegar and you can use whatever you have on hand, but we highly recommend using balsamic. It itself has a bright and unique rich taste, and in combination with cherries you get a luxurious bouquet of aromas that adds piquancy to the dish.

So, start preparing the sauce by removing the seeds from the cherries, then grind them in a blender. Leave a dozen and a half berries whole. Pour a glass of the marinade in which the duck was infused into a saucepan, add ground cherries, sugar, and a couple of tablespoons of rendered fat. Bring the mixture to a boil, at the end add starch dissolved in cold water, pitted cherries set aside earlier, vinegar, then boil the sauce until thick. Now everything is ready to serve the dish correctly. Remove the duck from the oven, place it on a platter, and pour the dressing into the gravy boat. On the dinner table, cut the carcass along the breast and pour cherry sauce over the cooked rice porridge. Bon appetit!

As you can see, cooking duck is not too fancy, but very tasty. Choose any recipe from the above and rest assured that our advice and your culinary skills will make the evening unforgettable!

22.01.2019

On holiday tables in our country, and not only, duck in the oven with rice is often found. There is more than one recipe for preparing such a treat. You can choose what suits your taste preferences. It is necessary to take into account the intricacies of cooking duck meat. This is what we will discuss in today’s article.

Cooking duck according to the rules

In almost every corner of the globe, housewives and professional chefs cook duck. The meat can be baked in portions or whole. The last option will always be a win-win, especially if you need to set the table for a holiday.

Before you start cooking, learn some features. Let's start, of course, with choosing a bird. It is advisable to purchase a chilled duck carcass. Young duck meat will cook faster. If you get an “aged” duck, you will have to boil it first and then bake it for at least two more hours. If you do not follow the established time frame, you risk ruining the treat, because the meat will remain uncooked and tough.

On a note! Duck meat has a specific smell, the source of which is the rump. It needs to be removed, and then the duck will lose its unpleasant smell.

Even before baking, some cooks, professional and amateur, boil duck meat until half cooked. You can bake duck meat in a sleeve, foil, clay pots, cauldron or duckling pan. Don't forget the marinade. Soy sauce, freshly squeezed citrus juices, and pomegranate perfectly highlight the taste of duck.

Now about the filling. Few people roast duck just like that. As a rule, a side dish in the form of rice or buckwheat is added to it immediately. Duck meat itself is quite fatty, so there is no need to add a high-calorie side dish. If you use cereal for stuffing, it is advisable to boil it until half cooked. And during the baking process, it will also become saturated with fat, which will be rendered from the duck meat.

Duck meat should be soaked for at least two hours;
choose the marinade to your taste;
add sautéed vegetables to the rice filling;
when baking in a mold, the duck must be periodically watered with the fat that is released so that the meat does not dry out;
Mayonnaise will help preserve the juiciness of the meat; just rub the carcass on all sides with this popular sauce;
the rice filling can be varied with dried fruits, most often steamed raisins or barberries are added;
don’t forget about spices and seasonings; salt and ground allspice are ideal;
If you find it difficult to choose the necessary set of spices on your own, choose universal blends intended for cooking poultry;
Orange slices and apples give duck meat a special taste and aroma;
don’t forget about onions, this ingredient should also be added to the filling;
the longer you marinate the duck carcass, the more aromatic and juicy the baked meat will be;
if you bake a duck in a sleeve, then half an hour before cooking it should be cut;
The duck will get a caramel crust if it is rubbed with honey and a small amount of store-bought mustard before baking.

Cooking duck stuffed with rice is a pleasure for every cook. Firstly, in the end you get an amazing dish worthy of taking a place on a holiday or everyday table. Secondly, at the same time as the bird, you prepare a side dish that acquires a unique taste thanks to duck fat.

We offer you an almost classic recipe for roasting duck. The range of products is minimal. For cooking utensils, you will need a duck dish or other fireproof container with high sides. You also need a cauldron that can hold the whole duck carcass.

Ingredients:

chilled duck – one carcass;
onion - two heads;
ground allspice;
fresh cilantro - one bunch;
rice cereal - one glass;
coriander grains – 3 g;
salt;
mayonnaise – 4-5 table. spoon;
sweet paprika – 1 teaspoon. spoon;
laurel leaves - two pieces;
garlic cloves - four pieces;
soy sauce – 3 table. spoons.

Preparation:

Let's start preparing the duck right away. If necessary, remove the remaining feathers and lightly burn the skin over a gas burner.
Remove offal, if any. We thoroughly wash the duck and dry it with paper napkins not only outside, but also inside.
We will immediately prepare the remaining necessary products according to the list.
By the way, if you bake a duck open, the edges of the wings may burn, so it is advisable to wrap them in aluminum foil so that the dish does not lose its appetizing appearance.
To improve the aroma of the bird, take coriander grains and grind them in any convenient way. The easiest way to do this is in a coffee grinder.
Cut the peeled onions into four parts.
Pour filtered water into the duck pot or cauldron. Add laurel leaves, chopped coriander seeds and soy sauce. Add salt and mix everything well.
Add chopped onion and immerse the duck carcass in water. First, pierce the skin of the bird with a toothpick in several places.
After the water boils, boil the duck for an hour and a half over low heat.
In a separate bowl, boil the rice until half cooked. Before cooking, wash the rice thoroughly.
Finely chop the peeled garlic cloves with a knife.
Chop a bunch of fresh cilantro.
Combine boiled rice cereal with chopped cilantro and garlic. Add a couple of grams of ground allspice. Stir the filling until smooth.
Dry the boiled duck with paper napkins. Stuff with filling and connect the edges with kitchen twine.
Place the duck carcass in a fireproof dish, seam side down. Rub with sweet ground paprika on all sides.
Place the remaining rice along the edges of the pan. Pour mayonnaise over the duck and rice to make the dish juicy.
Place in the oven and bake the bird for another two hours. We select a temperature mode of 180°.
We cut up the baked duck and serve immediately with a fragrant rice side dish.

Recently, our traditional chicken dishes have begun to be replaced by stuffed duck. There are many recipes for cooking poultry with different fillings. For those who prefer the classics, we recommend preparing buckwheat, mushroom or vegetable filling. Refined gourmets are advised to pay attention to recipes with fruits, quinces, nuts and cherries.

Stuffed duck in the oven is tender meat with an appetizing crust and a hearty side dish. Today we will cook stuffed duck with rice. The recipe is not complicated, but the result is amazing.

duck;
rice - 200 g;
bulb;
carrot;
spices.

Cooking method:

Rub the duck with spices; you can use a standard set of salt and pepper, or buy a ready-made blend of seasonings specifically for duck.
Sauté the chopped vegetables in oil, boil the rice and mix it with the vegetables; for variety, you can add a few raisins.
We stuff the duck with the prepared filling; if it is completely filled, it is not necessary to sew up the edges.
We put the bird in a baking bag, first marinate it for five hours in the refrigerator, and then bake it in the oven for two hours at 180 degrees, half an hour later we cut the bag and open the duck so that an appetizing crust appears on top.

Duck stuffed with apples is not just a tasty dish, but a real classic in cooking. In many countries you can find recipes for baked duck with fruit. True, some housewives refuse to cook duck meat because of its specific smell. They probably don’t know that the rump needs to be cut out of the duck, which is the source of the unpleasant aroma.

Ingredients:

duck;
500 g apples;
lemon;
spices.

Cooking method:

Cut the apples into cubes and sprinkle with citrus juice. For the filling, it is better to use winter varieties, as they are denser in structure and do not soften when baked. For more flavor, the fruit can be sprinkled with cinnamon.
Rub the duck with any spices of your choice and stuff it with fruit.
We put the bird in a mold and put it in the oven for two hours, every half hour the carcass should be doused with the released juice.

Duck is an inherently heavy, rich and fatty meat, so lighter ingredients are suitable for the filling. This can be not only fruits, but also vegetables, for example, cabbage. In our recipe we will use sour sauerkraut, the taste of which goes well with duck meat.

Ingredients:

duck;
500 g sauerkraut;
bulb;
50 g butter;
two spoons of honey;
a spoonful of lemon juice;
two cloves of garlic;
20 g mustard;
50 g olive oil;
mixture of peppers, salt;
spoon of herbs.

Cooking method:

First of all, let's prepare the marinade for the duck. To do this, combine olive oil with honey, mustard, herbs, chopped garlic and lemon juice. Lubricate the bird with the prepared marinade, cover with film and place in a cool place for 12 hours, at least 8.
Chop the onion into small cubes and sauté in butter. Then add the sauerkraut and simmer the vegetables for five minutes.
Stuff the duck with the prepared filling and transfer it into a mold, pour over the marinade, cover with foil and put in the oven at 200°C, cook for 1.5 to 2 hours, half an hour before cooking, you can remove the foil.

Stuffed duck with buckwheat

During the baking process, a lot of fat and juice are released from the duck, so the buckwheat in the bird turns out very tasty and aromatic. Dried fruits, walnuts and sesame seeds can be baked together with cereals to create a very unusual and rich dish.

Ingredients:

duck;
carrot;
bulb;
150 g buckwheat;
five garlic cloves;
lemon;
red and black pepper;
a pinch of nutmeg;
several sprigs of any greenery.
salt.

Cooking method:

To make duck meat tender and juicy, it should be kept in a marinade. To do this, we combine citrus juice with a little oil, pepper, chopped garlic, nutmeg and salt. Leave the duck in the prepared marinade for 4-5 hours.
For the filling, boil the buckwheat, sauté the onions and carrots in oil. We combine the cereal with vegetables, chopped herbs and fill the bird carcass.
Duck stuffed with buckwheat will turn out more appetizing if it is baked in a sleeve. Cook the dish for an hour at a temperature of 200 degrees.

Bake a boneless bird

Welcoming guests always requires a special approach to preparing festive dishes. Of course, you can skip the trouble and bake the duck in a sleeve or stew it in a duck pot, but if you want to show off your culinary skills to your guests, then cook them a festive boneless duck with dried mushrooms, rice and Italian sausages.

Ingredients:

duck;
100 g dried mushrooms;
a glass of rice;
four Italian sausages;
salt pepper;
fresh ginger, herbs.

Cooking method:

The most important thing in preparing such a dish is removing the bones. To do this you will need 30 minutes of time and knowledge of duck anatomy. But, if you do not have such experience, then the Internet will help you. We will try to tell you how to remove bones from a bird.
First of all, we turn out the skin from the side of the neck and feel the chest bone. We take a small sharp knife, cut around the bone and pull it out with all our might. The main thing is to clean the bone well from the meat, then it will be easier for you to pull it out.
Now we move on and feel for two flat bones, find the place where the two bones connect, the lower part of the skeleton and the shoulder blades, cut the tendons and pull them out.
Next, we feel the spine from the side of the tail, also trim the meat, cut it near the tail and pull it out. We leave the bones in the wings and legs. That's it, you have a finished bird carcass without bones.
Let's move on to the filling and stuff the duck. Soak the mushrooms in water for 15 minutes, boil the rice and sausages.
Fry the mushrooms in hot oil, after a minute add rice cereal and sausages, add salt and pepper, simmer lightly and turn off.
From the inside, grease the bird with chopped ginger, salt, herbs and stuff it with the prepared filling, sealing the edges.
Preheat the oven to 190 degrees, transfer the duck to a wire rack, and place a tray with water under it so that the fat that the duck releases does not burn. Cooking for 1.5 hours.

Cooking with potatoes

The classic filling for roasting poultry is potatoes. This product is in perfect harmony with duck meat, as well as sauerkraut, fruits and other products. In order for the duck to turn out not only tasty, but also beautiful, cut off excess fat from the tail, legs and edges of the wings, as they burn under the influence of heat.

Ingredients:

duck;
12 medium potatoes;
two spoons of honey;
a spoonful of mustard;
two tablespoons of lemon juice;
three cloves of garlic;
bulb;
salt.

Cooking method:

Cut the garlic cloves and onion into half rings and sauté until golden brown.
Combine honey, mustard and citrus juice. Soak the prepared mixture in the duck along with salt and leave to marinate for at least 2 hours.
To make the filling, first boil the potatoes and add onion and garlic.
We stuff the marinated bird with potato filling, put it in a mold, cover with foil and put it in the oven for 1.5 hours, half an hour before the duck is ready, open it slightly.

Duck stuffed with pancakes

Duck stuffed with pancakes is a festive treat of Russian cuisine. Preparing such a dish will require a lot of patience and effort from you, but as a result you will get juicy meat with delicious pancakes and aromatic fruit filling.

Ingredients:

duck;
twelve pancakes;
bulb;
carrot;
a glass of boiled rice;
one pear;
one orange;
120 g grapes;
boiled duck liver;
50 g butter;
salt pepper.

Cooking method:

Rub a mixture of ground pepper and salt into the carcass, dried with a paper towel. We leave the bird for three hours, preferably for knocking. Afterwards, you need to rinse it and dry it again.
Place the carcass breast side down, cut and separate the bones from the meat, leaving the wings and legs.
For the filling, chop the onion and carrot, sauté and mix with rice cereal.
Grind the duck liver, orange, pear and grapes.
Now we stuff the pancakes with different fillings, that is, we make three pancakes with rice and pear, three pancakes with rice cereal and orange, then with rice and grapes and with cereal and duck liver.
Stuff the duck with pancakes and tie the edges tightly with thread. Soak in butter, sprinkle with spices and place in the mold so that the seam is at the bottom.
Cover with foil and bake for an hour, then uncover and cook for another 15-20 minutes, temperature – 190°C.

Poultry stuffed with prunes

Duck meat with prunes, like duck with apples, is an immortal collection of world cuisine. Dried plum gives stewed meat a special taste and aroma. The bird can be cooked whole or in portions, and you can also add rice or fruit.

Ingredients:

duck;
450 g dried plums;
three cloves of garlic;
ground and allspice pepper;
salt.

Cooking method:

Season the carcass with a mixture of salt, pepper and chopped garlic, and leave for several hours.
Steam the dried fruit with boiling water.
We stuff the bird with dried fruits, sew it up and bake it in the oven in a sleeve or under foil for 1.5-2 hours, the temperature is not higher than 190 degrees.

If you are tired of banal meat dishes, then be sure to create such a culinary miracle in your kitchen as a stuffed duck. You will definitely love the taste of juicy meat with aromatic, rich filling.

Many people underestimate duck, preferring to cook chicken for the holiday table. We fundamentally disagree with this, because duck recipes are so varied - it can be baked with fruits, vegetables, cereals, and potatoes. And each dish will be unsurpassed, because the meat of this waterfowl goes surprisingly well with a variety of ingredients. Choose any recipe below and be sure that your guests will highly appreciate your culinary skills.

Duck baked with rye bread and prunes

It seems rather strange that we suggest cooking ducks with bread stuffing? Not at all! The combination of smoked prunes and spicy aromatic bread will give the duck an unforgettable taste. Be sure to try this recipe!

Ingredients:

large duck weighing 2.2-2.5 kilograms
300 grams of Borodino bread
fresh parsley
120 grams of prunes
70 grams of raisins
5 cloves garlic
ground white pepper
lemon
Bay leaf
Grill spice mix
rice for garnish

Cooking method:

Of course, we will start by preparing the bird carcass. It must be washed, dried and inspected to see if there is any feather left. If necessary, pour boiling water over the duck and remove the remaining feathers with tweezers. Once you have dealt with this, cut off the tail, excess fat, and start preparing the marinade. Peel the garlic and squeeze it into a bowl using a garlic press. Add spices there: grill mixture, ground white pepper, ground bay leaf, salt. Continue cooking by squeezing the juice from half a lemon, pour it into a bowl with the spices, and add a coffee spoon of vegetable oil. Our marinade is ready - it’s time to rub the carcass with it on all sides. Having done this, leave the duck to marinate for an hour and a half to two in the refrigerator.

While the bird is brewing, it’s time to prepare the filling for it. Wash the raisins and prunes and pour boiling water over them to swell. After 15 minutes, cut the prunes into 2-3 pieces. Cut Borodino bread into medium-sized cubes. Mix dried fruits with bread and stuff the duck with this mixture. Sew up the cut with thread or pin it tightly with skewers. Pour a glass of cold water into the baking dish and set the oven thermostat to 230 degrees. When it is warm enough, send the dish with the duck to bake.

How long to cook a bird can be roughly calculated using the formula: half an hour of baking at medium temperature for each kilogram of weight. While the bird is in the oven, baste it with the resulting liquid every quarter of an hour. While our duck is baking, you can start preparing the side dish. Rinse the rice until clean and boil it. Pour generously with the juice formed during baking. This side dish will emphasize the simplicity and sophistication of the dish. Bon appetit!

Duck baked with rice in the oven

Every good housewife knows that a medium-sized bird can feed a maximum of four guests. You can, of course, tinker with it and prepare an additional side dish for the duck, or you can just bake it with rice! It is the perfect side dish for fatty duck. Rice complements its taste and if you accidentally oversalt the dish, it will add harmony to the dish.

Ingredients:

duck carcass weighing 2 kilograms
1 cup steamed round rice
2 green apples
2 carrots
bulb
garlic
chopped rosemary - a pinch
ground black pepper and salt

Cooking method:

Let's start this recipe by preparing minced duck. Peel the carrots and grate them onto a fine grater. Peel a small onion and finely chop it. Rinse the rice thoroughly and boil until half cooked. Drain off excess liquid. The ingredients for the minced meat are prepared, you can start frying them. Place a saucepan over medium heat and heat the vegetable oil in it - literally 3-4 tablespoons will be enough. Quickly fry the onion, add grated carrots and sauté for a few minutes. Combine vegetables with boiled rice and stir. The preparation of the duck filling is complete.

Let the filling sit for a while. Wash and dry the duck carcass, cut off excess fat and tail so that the strong smell does not spoil the dish. After this, grate 4 cloves of garlic on a fine grater, mix them with salt, pepper and rosemary. Rub the carcass with the aromatic mixture and leave for an hour and a half, maybe more. Cut 2 apples into cubes.

Stuff the rested duck with cooked rice. Fill the remaining space in the belly with chopped apples and sew up the hole with strong thread. Carefully place the duck on a baking sheet and place in an oven preheated to 180 degrees. Bake for about 2-2.5 hours, regularly basting with the cooking juices. After this time, check the meat for doneness by piercing the joint with a fork. If the liquid flows clear, the duck baked with rice in the oven is ready. Remove the bird and carefully remove the threads. Then place all the filling on a plate, remove the apples and serve with rice as a side dish. Bon appetit!

Stuffed duck with rice and mushrooms

If you have fresh or dried wild mushrooms, be sure to use them - the dish will only benefit from it. The amount of rice in this dish may vary slightly depending on how much the duck weighs.

Ingredients:

duck weighing 1.8-2 kilograms
100 grams steamed rice
300 grams of champignons
6 walnuts
small onion
1/4 cup soy sauce
5 grams of honey
teaspoon dried parsley
vegetable oil
salt, ground black pepper
saffron or turmeric

Cooking method:

As usual, we start the recipe by washing the bird and removing excess fat. Now mix the marinade in a separate bowl. To do this, thoroughly mix soy sauce, honey, parsley, saffron, pepper and 0.5 teaspoon of salt. Rub the duck skin with the resulting paste and coarse salt inside. Wrap the duck in film and place it in the refrigerator. After an hour, remove the bird, rub it again with the marinade and place it in the refrigerator for another hour. Now it’s time to preheat the oven to 210 degrees.

While the bird is marinating, boil the rice until half cooked. Thinly slice the onion and champignons into half rings and slices, respectively. Pour a little oil into a saucepan and fry the onions and mushrooms. Salt the vegetables, add chopped walnut kernels and mix with boiled rice. The minced meat for our luxurious duck is ready. Remove the carcass from the refrigerator, stuff it and cook in the oven for an hour and a half. Don’t forget to baste the duck with rendered fat every quarter of an hour in the oven - this will ensure the baked crust is golden brown and crispy. Bon appetit!

Duck baked with fruit mixture

This recipe is simple and quick to prepare. In addition, this dish has a truly unforgettable taste. Dried fruits give the meat a special flavor and delicate aroma. The duck turns out very juicy and delicious, and cooking does not take much time.

Ingredients:

medium sized duck carcass
2 green apples
50 grams of raisins
100 grams of smoked prunes
5 tablespoons flour
tablespoon brandy
2.5 tablespoons sugar
0.5 liters chicken broth
salt and ground black pepper
tablespoon cranberry juice

Cooking method:

As usual, we'll start by washing and drying the duck. Pour a couple of drops of vegetable oil into your palm and wipe the carcass with it. Sprinkle the skin generously with salt and pepper. Let the bird soak a little while we get on with the filling. Peel and core the apples and cut into cubes. Raisins and prunes need to be soaked in boiling water for 15 minutes to swell. After draining the dried fruits, mix them with apples and stuff the duck with it.

Now send the bird to bake in the oven (at 200 degrees) for an hour and a half. Check for doneness and, if cooked enough, place the duck on a plate and drain off the fat. Pour a glass of it into a saucepan, and save the rest - you can use it to cook cereal and potato dishes. Pour cranberry juice, brandy, broth, sugar, pepper and salt into the fat. While whisking, add flour little by little so that there are no lumps. The sauce should be thick, like kefir. When serving the duck, remove all the stuffing from it, cut it into portions and bring it to the table with fresh vegetables. Pour hot sauce into a gravy boat, serve and get ready to receive compliments! The recipe is very simple, bon appetit!

As you can see, preparing duck is very easy - it does not require much time and effort, because you already have a proven recipe. Sauces, fillings, marinade - by playing with a variety of flavors you can achieve a combination that will satisfy the most sophisticated gourmet. Your loved ones and guests will eagerly await your invitation to dinner!

With rice. We will be happy to provide you with a recipe for this dish, and more than one, in this article. As a rule, many people prefer to cook chicken even for the holiday table, completely unfairly ignoring such an interesting bird in terms of taste as duck. Moreover, if properly baked, it is quite capable of becoming the highlight of a festive menu. Its meat goes well with a variety of ingredients; it is almost impossible to cover all the available recipes in one review, so we decided to focus on the most successful combination, beloved by many, and talk about how to do it with rice.

Carcass preparation

Baked in the oven, it may well become the calling card and pride of any housewife. Following all the requirements of the recipe will be the key to success, but special attention should still be paid to the preparatory stage. With duck, unlike chicken, you still have to tinker a little. First of all, you need to pay attention to the fact that there are no spinous processes or feathers on the carcass. All this needs to be removed very carefully. Then, if you don't want your dish to be swimming in fat, be sure to carefully trim off any excess fat, and remove the tail at the same time. After which the bird must be washed and then thoroughly dried.

Grocery list

To bake in the oven with rice, the following ingredients are required:

How to cook

Some people think that baking duck in the oven with rice is a simple matter, not much different from cooking chicken. In some ways they are partly right, however, there are still some nuances. You should start by preparing the filling. First you need to boil the rice, and always until half cooked. After this, you need to fry in oil (olive if possible), finely chopped onion and grated carrots. Mix all the ingredients and be sure to leave the filling to sit for a while. In the meantime, it reaches its condition, you should start preparing the bird.

The garlic must be passed through a press or grated on the smallest grater. Mix it with rosemary, salt and pepper, and then rub the mixture over the bird. Leave to marinate in a warm place for about thirty minutes. Then everything is even simpler. Place the filling inside the carcass, and fill the remaining space with diced apples. Next, all that remains is to sew up the hole and send the bird to the preheated oven. Bake should be at a temperature no higher than one hundred and sixty degrees, pouring the duck with the juice that is released from time to time. Cooking time depends, of course, on the age of the bird, but, as a rule, it takes no more than two hours. A duck baked in the oven with rice is considered ready if clear juice comes out when the carcass is pierced.

Now let’s improve our recipe a little.

How to prepare baked duck with prunes

In this case, we will stuff our bird with rice and prunes (cooked in the oven, these components complement each other incredibly harmoniously). The cooking principle is almost the same, but the ingredients will be slightly different. So, in addition to the duck itself, you need to stock up on:

One hundred grams of prunes (preferably, pitted, of course).
Butter - a couple of tablespoons.
Garlic - five cloves.
Oregano - a teaspoon is enough.
Rice - one glass.
Pepper and salt.

Cooking process

First, prepare the duck as described above, then rub it with oil and, sparingly, a mixture of pepper and salt. We prepare the rice in the same way as in the first version, and then mix it with oregano, chopped garlic, prunes, and butter. Pepper and salt. By the way, it is better to keep the prunes in boiling water for several minutes before adding them to the filling.

This time we will bake in foil, at one hundred and eighty degrees, from time to time unwrapping and pouring the released juice over the bird. Cooking will also take about two hours, and after that you need to remove the foil and keep the dish in the oven for another thirty minutes so that it browns nicely. After which it is baked with rice and ready to be served on the festive table. All that remains is to transfer it to a dish and decorate with herbs.

Duck in the sleeve

This is definitely a brilliant invention. Not only does the sleeve save the housewife from the dreary prospect of scrubbing the oven from burnt fat, but the meat in it turns out much juicier and cooks faster. In our case, there is one more plus. You can not only put the stuffing inside the duck, but also place it next to the bird, as a result of which the rice will acquire a completely different taste. And to make it even more interesting, we will add a vegetable mixture to it.

So, in addition to duck, we stock up on:

Sweet pepper - take two pieces.
Carrots - also two things.
Leeks - one stalk is enough.
Rice - one glass.
A mixture of pink, white and black peppers - 2 tbsp. l.
A teaspoon of coriander.

How to cook

Everything here is generally very simple. There is no need to boil the rice in advance. Chop all the vegetables the way you like, just not very large. Then they (except for pepper) need to be sautéed, first seasoned with coriander and salt. The duck itself needs to be rubbed with salt and the existing mixture of peppers, having previously, of course, prepared it, as we discussed above. Then you place all the available ingredients into the belly, sew up the hole, and place the bird itself in the sleeve. If you decide to cook rice separately, then stuff the duck only with vegetables. The cereal will need to be placed in the sleeve next to the bird.

Make small cuts on the sleeve and send the dish to the oven. An hour and a half will be enough to prepare if your bird is not very old. After this time, cut the sleeve and bake for another 15 minutes to obtain a beautiful crust.

Bon appetit!