Now it is not difficult to find a duck on sale. It is enough to go to a nearby supermarket and you will be able to please your guests with an exquisite mouth-watering dish. Duck goes well with many foods. Therefore, there are many fillings for stuffing a duck carcass. When choosing “minced meat, keep in mind that this bird is fat enough. Rice, vegetables, buckwheat, sour berries and fruits, citrus fruits and dried fruits are perfect. You can combine multiple filling products. For example, rice and dried fruits. And if you complement your poultry dish with the right sauce, you are guaranteed culinary success.
It is necessary
-
- duck;
- duck offal (heart
- liver
- stomach);
- 1-1, 5 tbsp. rice;
- salt
- ground red pepper;
- coriander
- dried basil;
- 3 cloves of garlic;
- 1-2 onions;
- parsley and dill;
- vegetable oil for frying;
- 100 ml dry white wine;
- 50 gr. prunes;
- 50 gr. raisins.
Instructions
Step 1
Defrost the duck. Better to do this in the refrigerator itself. Wash thoroughly and cut off offal. Do not throw them away, they will be useful for filling (rice with giblets). Cut out the sebaceous gland near the tail so that a specific smell does not appear during cooking.
Step 2
Carefully cut out the neck, but leave the skin around it. Wash the inside of the carcass well. Scald the whole duck with boiling water, repeat 2-3 times.
Step 3
Rub the inside and outside of the bird with a mixture of spices - salt, ground red pepper, coriander, basil and garlic. Put in a cool place for 1-1.5 hours.
Step 4
Rinse the rice. Finely chop offal (liver, stomach, heart), add to rice. Boil everything until half cooked in salted water. The rice should remain crumbly. Throw in a colander to drain the water.
Step 5
Chop the onion and garlic. Simmer lightly in vegetable oil. Add chopped parsley and a little red pepper, stir well and add to rice with giblets.
Step 6
Rinse dried fruit. Fill them with hot water and let them steam a little. Chop the prunes afterwards. Add the dried fruit mass to the filling and mix thoroughly.
Step 7
Stuff the carcass with the prepared mixture. It is not necessary to seal strongly, because the rice will expand a little more.
Step 8
Sew up the duck with threads or stab with toothpicks so that the filling does not leave the abdomen in the process. Tie the paws and wings and wrap them in foil to prevent them from burning.
Step 9
Place the stuffed bird on the rooster. Preheat the oven to 200-220 degrees C. Place the pan on the wire rack and place the baking sheet under it.
Step 10
Water the duck with the juice that stands out, starting 30 minutes after putting the stuffed poultry in the oven.
Step 11
Flip the carcass from side to side periodically. At the same time, pierce the sides with a fork so that the juice stands out.
Step 12
Cook it for about 2-2.5 hours. After the juice turns clear, the duck is ready. Take it out and pour it over with dry white wine. Then place back in the oven for 15-20 minutes.
Step 13
Remove foil and threads before serving. Sprinkle with herbs and cut into portions with kitchen scissors. Carefully remove the filling and place on the same dish as the duck.
