Serve baked duck on the festive table -is an old Russian tradition. There are an incredible number of fillings for it, but we will focus on the combination of poultry with rice. Many of us are familiar with this dish from childhood. To restore the truly homey taste of a dinner party, try to find a fresh village duck. It doesn’t matter if you can’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
The right recipe is 50% of the success of the dish.We offer you the simplest version of cooking duck with rice. It is very easy to cook this dish - the process of creating a masterpiece will not take much of your time and effort. Ingredients:
- duck - 2.5 kilograms
- a glass of long-grained rice
- 2 sour apples
- carrot
- bulb
- 2 cloves of garlic
- salt, ground black pepper
Method of preparation:Start preparing this wonderful dinner dish by preparing the carcass for roasting: wash it, dry it, rub it with salt, pepper and crushed garlic. After doing this, wrap the duck in a bag and put it on the bottom shelf of the refrigerator. In the meantime, start preparing the mince. Boil the washed rice in salted water until half cooked. While the rice is boiling, turn on the oven and set the temperature to 240 degrees. Cut a medium-sized onion into small cubes. Wash and peel a large carrot, grate it on a coarse grater and sauté together with the onion in a saucepan in vegetable oil. Next, mix the fried vegetables with the boiled rice, mix carefully and stuff the duck with this mixture. Fill the remaining space with apples. To prepare this dish, choose aromatic apples with a sour taste. Wash them, peel 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, do not forget to baste with the melted fat, about 8-10 times. This way you will get a golden brown crispy crust. If the duck is 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 flows out is without any blood, take the dish out of the oven and leave it to "rest" for a bit. Then place the duck on a wide plate, served with fresh herbs and vegetables, and serve. Enjoy!
Duck with rice, baked in pieces
This recipe is similar to pilaf - in the way it is cookedcooking. We suggest not stuffing the carcass with rice, but simmering it together with the duck pieces in its own fat. The best form for this dish is a wide, deep cast-iron frying pan. Ingredients:
- large duck not less than 2.2 kg weight
- 1.5 cups of long-grain rice
- bulb
- 2 carrots
- 4 cloves of garlic
- coriander
- a mixture of peppers
- salt to taste
Method of preparation: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. Remove the meat with a slotted spoon onto a plate, but do not drain the fat from the frying pan — it will come in handy for cooking vegetables. Peel and chop the carrots and onions. If you know how to cut carrot stars, cut 1 carrot into fancy shapes — the recipe allows such experiments, and the dish will only benefit from this in appearance. Heat the frying pan with the fat in which the duck was fried over high heat. Pour in the chopped vegetables and sauté until golden brown. At the end of cooking, add salt and sprinkle the vegetables 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. Now it's time to heat the oven. The basic baking temperature is 180 degrees, but first preheat the oven to 220. As soon as you put 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 mush. 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 crumbly rice. Prepare your favorite salad from raw vegetables - it will complement the taste of the dish. Enjoy your meal!
Duck stuffed with rice, with cherry sauce
The recipe we have selected for you hasquite a complex composition, but it is a real triumph of taste and color. You can prepare this incredible dish for a holiday or another memorable date - its success is guaranteed. It takes 48 hours to marinate the duck - take this into account when preparing for baking. Ingredients: For the marinade:
- onions - 2 pieces
- 3 cloves of garlic
- 30 grams of honey
- 3 tablespoons soy sauce
- 2 teaspoons of rosemary needles
- white dry wine 2 liters
- red dry wine 1.5 cups
- salt and pepper to taste
For the dish:
- large duck
- a glass of rice
- prunes and walnut kernel - 3/4 cup
- salt
- ready mix of spices for poultry
For the sauce:
- a glass of fresh or frozen cherry
- tablespoonful of vinegar
- 2 tablespoons of sugar
- tablespoon of starch
Method of preparation:Our recipe is spread out over 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 the other liquid ingredients in a bowl. Choose a duck pan of such a size that there is as little free space as possible, place the bird there and pour 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 over 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 at your own discretion). Rinse the rice and mix with walnuts and prunes. Add a pinch of seasoning for poultry and a little salt. Stuff the marinated duck with the resulting mixture and sew up the cut with culinary thread. Rub the skin with the remaining spice mixture. Place the stuffed bird neatly in a duck pan and fill it halfway with the remaining marinade. Now is the time to preheat the oven to 180 degrees. The dish should be cooked for about 2.5 hours. When the marinade has evaporated, baste the duck with the melted fat about once every fifteen minutes. A few minutes before it is ready, start making the cherry sauce. The recipe contains vinegar, and you can use the one you have, but we strongly recommend using balsamic vinegar. It has a bright and unique rich taste on its own, and when combined with cherries, you get a luxurious bouquet of aromas that add piquancy to the dish. So, start preparing the sauce by removing the pits from the cherries, then chop them with a blender. Leave about fifteen berries whole. Pour a glass of marinade in which the duck was soaked into a saucepan, add ground cherries, sugar, and a couple of tablespoons of melted fat. Bring the mixture to a boil, then add the starch dissolved in cold water, the pitted cherries you set aside earlier, vinegar, and then simmer the sauce until thickened. Now everything is ready to serve the dish properly. Remove the duck from the oven, place it on a plate, and pour the dressing into a gravy boat. On the dining table, cut the carcass along the breastbone and pour the cherry sauce over the cooked rice porridge. Enjoy! As you can see, cooking duck is not too complicated, but very tasty. Choose any recipe from the above and be sure that our advice and your culinary skills will make the evening unforgettable! We recommend reading:
