Duck stuffed with rice in the oven. Roast duck with rice and raisins Roast duck with rice

28.12.2021

With rice. The recipe for this dish, and more than one, we will be happy to provide you in this article. As a rule, many people prefer to cook chicken even for the festive table, completely unfairly ignoring such an interesting bird in terms of taste as a duck. Moreover, properly baked, it is quite capable of becoming the highlight of the solemn 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 loved by many and talk about how it is with rice.

Carcass preparation

Baked in the oven, it may well become the hallmark and pride of any hostess. Following all the requirements of the recipe will be the key to success, but still special attention should be paid to the preparatory stage. With a 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 and feathers on the carcass. All this must be removed very carefully. Then, if you do not want your dish to float in fat, be sure to carefully cut off all excess fat, and at the same time remove the tail. After that, the bird must be washed and then carefully dried.

Grocery list

In order for 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. Start by preparing the filling. First you need to boil the rice, and always until half cooked. After that, you need to fry in oil (if possible - olive oil), finely chopped onions and grated carrots. Mix all the ingredients and be sure to leave the filling to infuse for a while. In the meantime, it comes to condition, you should start preparing the bird.

Garlic must be passed through a press or grated on the smallest grater. Mix it with rosemary, salt and pepper, and then rub the bird with this mixture. Leave to marinate in a warm place for thirty minutes. Further still easier. Put the filling inside the carcass, and fill the remaining space with diced apples. Then it remains only to sew up the hole and send the bird to the preheated oven. Bake should be at a temperature not exceeding one hundred and sixty degrees, from time to time watering the duck with the juice that stands out. 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 is released when the carcass is pierced.

And now let's improve our recipe a little.

How to prepare baked duck with prunes

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

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

Cooking process

First, we prepare the duck as described above, then we rub it with oil and, without sparing, with a mixture of pepper and salt. We also cook rice in the same way as in the first version, and then mix it with oregano, chopped garlic, prunes, and butter. Pepper-salt. Prunes, by the way, are better to hold in boiling water for several minutes before sending them to the filling.

This time we will bake in foil, at one hundred and eighty degrees, from time to time unfolding and pouring the bird with the juice that stands out. Cooking will also take about two hours, and after that you need to remove the foil and hold the dish for another thirty minutes in the oven so that it is beautifully browned. After that, rice, baked in the oven, is ready to serve on the festive table. It remains only 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 hostess from the dreary prospect of wiping the oven from burnt fat, but also the meat in it turns out much juicier, and even cooks faster. In our case, there is another plus. The filling can not only be put inside the duck, but also placed 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 the duck, we also stock up:

Sweet pepper - take two pieces.
Carrots - also two things.
Leek - 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

Here everything is generally very simple. Rice does not need to be precooked. Cut all the vegetables the way you like, but not very large. Then they (except pepper) need to be sautéed, after seasoning 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 talked about above. Then you place all the available ingredients in the abdomen, sew up the hole, and put the bird itself in the sleeve. If you decide to cook rice separately, then stuff the duck with only vegetables. The grits will need to be put in the sleeve next to the bird.

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

Bon Appetit!

Description

Duck with rice, apples and oranges is a traditional holiday dish. Duck stuffed with fruit looks bright, solemn, and besides, it is amazingly tasty. Soaked in fruit and meat juices, crumbly, soft, fluffy rice melts in your mouth. Try to bake duck with rice and apples at home according to our recipe and you will be satisfied.

The stuffed duck recipe includes several nuances and stages of carcass preparation. A large duck is more suitable for stuffing, so take a duck carcass weighing at least 2.5 kilograms. It is better to defrost the carcass in the refrigerator, and not at room temperature: this way the meat drains less. Rice for minced meat should be chosen friable varieties, as for pilaf. And yet, it is advisable to leave the stuffed bird overnight to soak in marinade or spices. But it is necessary to bake the duck in the oven in the sleeve or without it before serving.

Rice baked in a carcass is suitable as a side dish, which is usually completely raked out of the duck and placed in a voluminous dish. Duck meat, cut into large pieces, is placed on top of the rice, and all this is poured with gravy, which was formed in the brazier or sleeve during baking. Mashed potatoes or baked potato wedges and various vegetable salads are also suitable for meat. Yes, and the filling can be modified by adding nuts, grapes, apricots or prunes, and get new taste experiences.

Baking a duck with your own hands in the oven is easy if you follow the tips above. And also a delicious dish will turn out quickly and easily with the help of our step-by-step photo recipe.

Ingredients

(2-2.5 kg)
(1 st.)
(3 pcs.)
(2 pcs.)
(2 tablespoons)
(1 tsp)
(1 tsp)
(1 tsp)
(2-3 tablespoons)
(taste)

Cooking steps

Prepare the necessary ingredients for cooking. Defrost the carcass, and rinse the fruits and rice thoroughly.

When the duck is defrosted, it is necessary to remove offal, excess fat and neck from it. Next, sew up the skin in the place where the neck was, with a needle and thread.

Rub the inside of the duck lightly with salt and spices. Outside, you can also coat the carcass a little with spices and salt. Sometimes spices are diluted in a small amount of soy sauce or marinade for frying or roasting meat.

Then boil 2-3 liters of water in a saucepan, add 1 tsp. salt without a slide and pour 1 tbsp. rice. Boil the rice until half cooked so that the rice grains are just a little firm in taste. It is better to undercook cereal than to get fine porridge after baking.

Rinse boiled rice in running water so that the grains do not stick together. When the rice drains, transfer it to a deep dish, add 1 tbsp. l. without a slide of a mixture of spices, add salt to taste. Also pour into the cereal 3 tbsp. l. hot butter and add one finely chopped apple and one orange.

Mix the minced rice thoroughly and immediately stuff the carcass with it. If all the proportions of poultry and rice are met, then the rice mixture will fill everything inside without residue. Next, you need to darn the bird again with threads.

Remove stuffed game for at least an hour (and ideally overnight) in a cold place. Before cooking, rub the duck again with spices and salt, and then coat with vegetable oil or mayonnaise. Thanks to the latter, the crust will turn out darker and crispier.

Grease a deep broiler or goose dish completely. Cut 2 apples and 1 orange into small pieces, and then spread the fruits on the bottom of a deep container and sprinkle them with salt and spices. Put the duck carcass on the fruit with the belly up, while the wings of the bird should be tightly pressed or tied to the duck.

Bake the duck in an oven preheated to 220 degrees Celsius. Cooking takes about 3 hours, during this period of time the carcass should be turned over a couple of times. The degree of readiness is determined by cutting the breast or leg: if there is no pink juice in the cut, then the bird is almost ready.

The duck, baked with apples and spices, has acquired a golden brown color and exudes an appetizing smell. The hot carcass is carefully cut with scissors and the entire filling is laid out in a separate dish.

Duck with rice, apples and oranges is ready. The finished dish, garnished with lettuce, herbs, apple slices or orange slices, serve hot. In a gravy boat, the meat can be served with orange-apple sauce, which was formed in the brazier during the frying process.

Bon Appetit!

When the holiday comes, and the whole family gathers at the table, I want to please them with something unusual and very tasty. In such a case, you can bake a duck stuffed with rice. And if you add additional original ingredients to the filling, the dish will turn out to be hearty, fragrant and very nutritious.

Duck stuffed with rice

Photo Shutterstock

Duck stuffed with rice and giblets

The recipe for this dish is quite simple. The main condition is to properly prepare the duck and withstand its allotted time in the oven.

Ingredients: - carcass of a domestic duck with offal; - 1 cup of boiled rice; - salt and pepper to taste; - 1 head of onion; - 3 eggs; - 1 tbsp. a spoonful of butter; - 1 teaspoon of vegetable oil.

Remove the giblets from the duck, wash them and put them on a plate. Rinse the bird carcass thoroughly under running water, dry with a napkin. Rub salt and pepper not only on the outside, but also on the inside. Let it soak in the spices for about 1 hour.

Cut the lungs, heart and liver of the duck into small pieces, and the onion into small strips. Fry everything in butter until tender. To improve their taste, you can add a few grains of barberry.

Hard boil the eggs and chop finely. Mix them with pre-cooked fluffy rice, fried onions and giblets. Stuff the duck with this mixture, sew the belly with a thick thread.

Put the stuffed duck on a baking sheet greased with vegetable oil and cook in an oven preheated to 200 ° C until the duck crust turns golden brown. To check if the bird is done, you can also make a small incision and look at the color of the meat. If it is white, the duck can be removed from the oven.

In the process of cooking, the bird can be watered with the secreted juice, then the crust will be even more tasty and fragrant.

Remove the duck from the oven and remove all threads. Put the filling in the middle of the round dish, and put pieces of meat around the edges. Garnish with chopped herbs and serve.

Fragrant duck in honey

Ingredients: - duck carcass; - 1 cup of boiled rice; - 7 pcs. prunes; - 3 tbsp. tablespoons chopped walnuts; - 1 egg; - 50 g butter; - 1 cracker; - ½ cup milk; - 1 tbsp. a spoonful of honey; - salt and pepper to taste.

Prepare the duck carcass as described above. Salt and pepper. Top with honey. Leave for 2 hours.

Soak crackers in warm milk. Peel the walnuts from the skin by scalding them with boiling water. Pass crackers, nuts and prunes through a meat grinder.

Add the egg, butter, boiled rice and the remaining milk to the minced meat. Mix everything and stuff the duck with the resulting mixture. Sew up the incision on the abdomen and neck. Place the carcass in the roasting sleeve and place on a baking sheet.

Roast the duck at 180°C for about an hour. At the end of frying, the temperature can be increased to brown the bird.

Remove all threads from the finished duck. Take out the filling and put it on the edge of the dish. Cut the duck into pieces and place next to the filling, which can be served as a side dish.

Stuffed duck with rice in the oven is a wonderful dish for a family Sunday dinner, at the same time you get juicy meat with a golden crust and a fragrant hearty side dish.

Ingredients:

1 small duck;
1 tbsp rice;
1 carrot;
1 onion;
ground black pepper;
salt.

Cooking:

We love duck stuffed with rice baked in the oven. Rice with vegetables is soaked in duck juices and becomes incredibly tasty!

Preparing is quite simple. Rub the bird with salt and pepper on all sides.

For minced meat, boil rice in salted water. Fry finely chopped onions and grated carrots. We mix the ingredients. Sometimes, for a change, I add a few more raisins or apples to the mixture.

We stuff the belly with minced rice and vegetables. The edges can not be sewn up, with dense filling, the filling remains securely inside.

We place the duck in a roasting sleeve, properly fixing the edges and leave in the refrigerator for 2-3 hours.

We bake the duck for 1.5-2 hours in the oven at 180 ° C, depending on its size. After 80-90 minutes, we make an incision in the center of the sleeve, carefully open the film to the sides, preventing the fat from flowing onto the baking sheet, and then cook it open to get a ruddy appetizing crust. To check the readiness, we pierce it deep with a knife, if the blood does not ooze, then the bird can be removed, otherwise, cook for another 15-30 minutes. It is important not to overdo it, otherwise the meat will dry out.

Calories: Not specified
Cooking time: Not specified

A real meat delicacy for the strong half of humanity - with rice and raisins, marinated in wine. Your significant other is unlikely to refuse such a tidbit with a crispy skin, because a golden mustard crust flaunts on the surface of the cooked bird! Juicy, fragrant and ruddy - well, isn't such a duck the most important holiday dish?
By the way, you can freeze the bird carcass in the freezer and thaw it on the eve of the holidays to bake it, allowing it to defrost for about 5-6 hours at room temperature. Duck with rice in the oven, a step-by-step recipe with a cooking photo that I offer, is a real holiday treat and the main "hit" of the New Year's table.

You will need:

- 1 duck carcass weighing 1.5-2 kg;
- 300 g of boiled rice;
- 100-120 g of raisins;
- 200 ml of red table wine;
- 1 tsp salt;
- 1 tbsp vegetable oil;
- seasoning to taste;
- 1 tbsp mayonnaise;
- 2-3 tablespoons mustard.

Recipe with photo step by step:

Rinse the duck carcass thoroughly in water inside and out, and then pour wine over it. Make sure that the wine is table wine, not sweet or semi-sweet. Nothing is marinated in sweet wines. The marinade itself should be sour so that it contrasts with the duck fat and the flesh is tender when cooked. Pour the wine into the container and place the duck in it. Water the carcass with wine for about 30 minutes every 4-5 minutes so that it is completely saturated with wine.

If your rice has not yet been boiled, then it's time to boil it for about 20 minutes in salted water, and pour boiling water over raisins for 10 minutes to swell. After these procedures, throw the rice into a colander, along with raisins, and then into a deep container. Mix with the seasoning of your choice, such as for pilaf.

Stuff the duck with the resulting mixture, tamping it inward as tightly as possible.

Place the stuffed duck in a bag or roasting sleeve, and then on a baking sheet. Bake the bird for 2 hours at a temperature of 180-200C. At this time, the carcass will release fat, which will absorb the rice and become more velvety and juicy in taste.

After this time, cut the baking sleeve and carefully fold it up.

Coat the top of the duck with the mixture of mustard and vegetable oil. Place back in the oven for 20-25 minutes and bake at 200C.

Remove the finished baked duck with rice and raisins from the oven - it is covered with a tasty and ruddy crust, which, when cooled, will become brittle and crispy.

Garnish it to your liking and serve hot, cutting it into pieces along with a side dish of