Duck stuffed with rice and mushrooms

Ingredients

Garlic – 3-5 cloves

Vegetable oil – 2 tbsp.

Salt, spices - to taste

259 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Duck baked with rice and mushrooms comes out incredibly tender and fragrant. A delicious side dish immediately prepared, soaked in poultry juice, will reduce your presence in the kitchen significantly. Try to cook duck according to this recipe, and no one will be able to pull you away from the festive table.

Prepare the necessary ingredients.

Carefully wash the duck under running water, inside and out, paying special attention to the inside - remove the lungs and heart; Wash until the water is clear. If there are remnants of feathers or pads, you need to pluck them out. Grind the garlic and combine with salt and spices. Carefully rub the mixture over the bird.

Peel the onions and carrots and chop finely. Carrots can be grated on a medium grater. Fry the vegetables in a small amount of oil for 5 minutes.

Wash the mushrooms, cut into slices and fry over high heat for 5-7 minutes.

Wash the rice thoroughly, changing the water a couple of times. Boil until tender in lightly salted water.

Combine rice, mushrooms and sautéed vegetables. Add salt and mix.

Stuff the duck with cooked innards.

Sew up the belly with thread.

Place it in the sleeve and tie the edges tightly.

Place in a preheated oven.

Bake duck stuffed with rice and mushrooms for 1 hour at 200 degrees.

Carefully drain the resulting fat in the sleeve, strain and put it in the refrigerator. It can be used to make another dish.

Serve the fragrant, juicy duck with tender meat and indescribably delicious rice.

How to cook a completely stuffed duck in the oven

The duck is completely baked in the oven, stuffed with rice and giblets, with a delicious golden crust, it comes out very warm and tasty.

Stuffed duck is a decoration for a festive table. It will take a lot of time to make it, but the result will amuse you and your loved ones. The bird is stuffed with fruits, various vegetables or cereals. I suggest you cook duck with rice and giblets. In this case, you will get a real meat dish with a side dish. For the recipe you need to choose a young duck of medium fat content. I recommend purchasing a bird weighing 1.6 kg. For the inside you need round rice. Do not use a lot of spices; they should slightly highlight the taste of the finished dish.

Duck stuffed with rice, in the oven, recipe with photo

duck -1.6 kg;
duck giblets – 1 set;
Himalayan salt – 1.5 teaspoon.
onions – 1 piece;
rice – 180 gr;
salt pepper.

Stuffed duck in the oven, completely, recipe with photo with rice:

Prepare the carcass. Remove fat and reserve for the inside. Cut off the fender liners and neck, clean the glands from the tail, or simply remove it.

Apply Himalayan salt to the surface of the duck and distribute throughout the bird.

Chop the fat and giblets finely.

Peel the onion and chop it.

Melt duck fat in a frying pan.

Add the onion and giblets and fry until the onion is translucent.

Boil the rice until half cooked, cool and place it in a mixing bowl. Add giblets with onions. Mix the filling, salt and pepper it.

Place the filling inside the duck.

Pinch the edges of the duck with toothpicks.

Place the bird in the duckling pan and send it to the oven at 220 degrees.

Bake the duck for about one and a half hours. Baste the bird with rendered fat 2-3 times during baking.

It's easy to check if the duck is done. You should pierce the bird with a fork near the leg, in the thickest place. The released juice should be clear.

Place the finished duck on a serving plate. Remove toothpicks. Garnish the dish with parsley, chopped leeks and serve.

The finished duck has a golden brown crust and warm, juicy flesh. The inside of the rice is very fragrant, soaked in duck juice. Serve red wine or pomegranate juice with the duck.

Duck stuffed with rice is simply delicious

As the main roast meat dish for a festive table, prepare duck with rice. A beautiful rosy duck will decorate the table. Immediately you will receive a side dish of rice soaked in meat juice. You can add vegetables, fruits, offal, mushrooms to rice and get different tastes every time.

For this recipe with photo, the most ideal choice is the freshest duck weighing 1.5-2 kg of meat breeds and ordinary snow-white rice. For baking, it is best to use a cast iron duck pot.

Ingredients for the dish:

duck – 1 carcass;
rice – 1 glass;
giblets – 150 g;
onion – 1 piece;
boiled champignons – 4 pieces;
mayonnaise – 1 tablespoon;
salt pepper.

How to cook stuffed duck

Prepare the carcass. Remove the remaining “stumps” from the feathers, fat, and clean the glands on the tail.

Remove lungs. Separate the neck from the skin and cut it off. Wrap the skin inside as in the photo.

Cut off the fender liners. Rub the duck with salt and pepper and leave for 1 hour.

Melt the duck fat in a frying pan and fry the onion until translucent.

Place chopped champignons.

Duck in the oven with rice and apples

Spectacular meat dishes baked in the oven always mean some kind of celebration. Duck with rice and apples in the oven belongs to the level of such ceremonial culinary masterpieces. It is not at all difficult to prepare; its highlight lies in the unusual and at the same time harmonious combination of taste properties of fairly fatty duck meat, sweet and sour apples and steamed rice. It’s virtually impossible to spoil this dish; it always turns out delicious. Well, we won’t reveal a secret to anyone if we say that most often this kind of duck in our country is prepared by housewives for New Year’s and Christmas.

Ingredients

duck carcass – 2-2.5 kg;
long rice – 1.5 tbsp.,
butter – 40-50 g,
sweet and sour apples – 7-8 pcs.,
watery honey – 2 tbsp.,
large salt - 1 tbsp,
ground coriander and dried basil - 1/4 tsp each,
paprika and curry - 1 tsp each,
garlic – 4 cloves,
ground black pepper – 1/4 tsp,
bay leaves – 2 pcs.

How to cook duck stuffed with rice and apples in the oven

Thaw the duck carcass, remove everything from the inside (all sorts of innards such as the heart, neck, navel), be sure to remove the internal fat, and carefully rinse the duck.
Now, using strong threads, sew up the hole where the neck was. The carcass is ready for marinating. Prepare the marinade.
Mix salt, honey, all indicated herbs and spices in a separate bowl, squeeze the garlic cloves through a press. Using the purchased consistency, carefully rub the entire duck outside and inside (leave 1 teaspoon of the purchased marinade for the inside). Set the carcass aside and let it marinate for 4-6 hours. Boil the rice in slightly salted water until half cooked, then drain it in a colander and wash under cold running water.
Cut the washed and peeled and seeded apples (3-4 pieces) into medium cubes. Mix rice, slightly softened butter, pieces of apples and 1 teaspoon of marinade, reserved especially for the inside. Now you need to stuff the duck carcass with entrails. Place the rice and apples tightly inside the duck so that the inside does not fall out, sew up the hole with strong thread. Grease the duck pan with vegetable oil, place the stuffed duck in it so that its wings are pressed tightly to the sides. Place the remaining 4 apples around the carcass, as shown in the photo, and throw a couple of bay leaves on top.

Sew or pin the hole, this will allow the duck to bake as lightly as possible.
Preheat the oven to 200 degrees and place the duck in it for 3-3.5 hours. To determine if the dish is ready, pierce the carcass with a knife. The released clear juice means that the duck stuffed with rice and apples is ready. Remove it from the oven and remove the threads. Place the filling on a huge flat dish, place the duck on top, pour the fat released during baking over everything, and place the baked apples around it. Serve the Christmas duck with red wine.

Making Tips:

Before putting the duck in the oven, pierce its skin in several places with a toothpick; excess fat will come out and the crust will be crispy.
When baking, baste the duck from time to time with the juice and fat that is released, the meat will be juicy and soft.
If possible, marinate the duck for as long as possible, preferably at least 4 hours, so the meat will absorb all the odors of herbs and spices. Almost all chefs even recommend keeping the already stuffed carcass in the refrigerator for several hours.
To ensure that the baked duck is browned and ultimately golden, before putting it in the oven, brush the carcass with vegetable oil.
You can simply cook the duck on a baking sheet lined with foil, or in a sleeve.
You can also vary the marinade recipe to your own taste. Instead of honey, you can use mayonnaise, vegetable oil with lemon juice, snow-white table wine, seasonings and spices - add at your discretion.

Options for innards with rice

You can bake a duck with some of its own insides. There are no limits to your imagination; you can get creative in the kitchen. But we would like to recommend to you the most popular types of entrails that mix well with rice: