Serve a baked duck on a festive table -old Russian tradition. Filling for it is unthinkable, but we will focus on the combination of poultry and rice. This dish is familiar to many of us since childhood. To restore the true home-like taste of a dinner party, try to find a rustic fresh duck. It does not matter if there is not one - the main thing is that the selected bird should be fresh and young. Add some of your imagination to the dish, use fragrant herbs and be ready to listen to compliments from your relatives and friends. 
Duck with rice and apples
Correctly selected recipe - 50% success of the dish. We offer you the easiest way to prepare duck with rice. It's very easy to cook this dish - the process of creating a masterpiece does not take much time and energy from you. Ingredients:
- duck - 2.5 kilograms
- a glass of long-grained rice
- 2 sour apples
- carrot
- bulb
- 2 cloves of garlic
- salt, ground black pepper
Cooking method: Start cooking this wonderful dining dish from preparing the carcass to baking: wash it, dry it, salt 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. Meanwhile start to prepare forcemeat. Boil the rinsed rice in salted water until half cooked. While the rice is boiling, turn on the oven and set the temperature in it to 240 degrees. A medium sized bulb is cut into small cubes. Wash large carrots and peel, grate on a large grater and save with onions in a saucepan in vegetable oil. Then stir fried vegetables with boiled rice, gently mix and stuff this mass of duck. Fill the remaining space with apples. To prepare this dish, select fragrant apples with sourness. Wash them, peel them from the core, cut them into large slices and stuff the bird. Coat the skin with vegetable oil, sew the incision with a culinary thread and put it in a baking dish. By this time the oven should warm up, so reduce the temperature to 180 degrees and immediately send the dish to bake. Cooking should be at least 2-2,5 hours, do not forget to water the melted fat, about 8-10 times. This will give you a crispy crispy crust. If the duck is too old, it may take a little longer to prepare. Check the readiness of the meat by piercing the joint with a fork: if the leakage fluid is free of blood, remove the dish from the oven and leave it to rest for a while. Then lay the duck on a wide plate, served with fresh herbs and vegetables, and serve to the table. Bon Appetit! 
Duck with rice, baked in pieces
This recipe is like a pilaf - according to the way it iscooking. We suggest not to fill the carcass with rice, but to pierce it together with the duck pieces in your 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
Cooking method: First, do the most difficult procedure - cutting the carcass into pieces. Wash the duck and pull out the remains of the pen if necessary. Chop the bird into portions, salt with a large salt and sprinkle with coriander. In a deep frying pan pour a few spoons of vegetable oil and fry the prepared duck pieces for 10-15 minutes. Catch the meat with a whisk on the plate, but do not drain the fat from the frying pan - it will come in handy for cooking vegetables. Carrots and onion peel, cut. If you know how to cut carrot asterisks, cut 1 carrots figuratively - the recipe allows such experiments, and the dish externally from this will only benefit. Preheat the frying pan with the fat in which the duck was fried, on high heat. Sprinkle the chopped vegetables and save until golden brown. At the end of the preparation, season the vegetables and sprinkle with a mixture of white, black and pink peppers. If you have a mill with spices, use it, because freshly ground pepper gives the dish an incredibly delicious flavor. Put the duck into a frying pan, pour the washed rice and pour boiling water over it so that it covers the rice 2-2.5 cm. It's time to warm the oven. The main baking temperature is 180 degrees, but first heat the oven to 220. As soon as you send the mold to the grate, reduce the heat and look after the rice. If necessary, pour half a cup of hot water, but do not mix the rice, so it does not turn into a mess. Cook the dish 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 the baking you will get a juicy duck and golden friable rice. Prepare your favorite salad from raw vegetables - it will complement the taste of the dish. Bon Appetit! 
Duck stuffed with rice, with cherry sauce
The recipe we picked for you hasrather complex composition, but this is a real triumph of taste and color. Prepare this incredible dish you can for a holiday or another memorable date - success is guaranteed. It takes 48 hours to marinate a duck - consider this when preparing for baking. Ingredients: For 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 a dish:
- large duck
- a glass of rice
- prunes and walnut kernel - 3/4 cup
- salt
- ready mix of spices for poultry
For sauce:
- a glass of fresh or frozen cherry
- tablespoonful of vinegar
- 2 tablespoons of sugar
- tablespoon of starch
Cooking method: Our prescription is stretched for 2 days, so first of all start to prepare marinade. Cut the onions into large half rings, and pass the garlic through the garlic. Mix all the remaining liquid ingredients in a bowl. Choose a shape for a duck of this size, so that there is as little free space left as possible, place the bird there and fill it with a mixture. If the liquid does not completely cover it, add a little cold water. Leave the duck to marinate the prescribed time, turning every 10-12 hours on the other side. After 2 days, start cooking this luxury dish. From prunes remove the bones first (sweet or smoked, choose by your own choice). Rinse rice and mix with walnuts and prunes. Add a pinch of seasoning to the bird and sprinkle a little. Start the present duck with the mixture obtained and sew the incision with a culinary thread. Skin the skin with the remaining mixture of spices. Arrange neatly stuffed bird in the female and half fill with the remaining marinade. It's time to warm up the oven to 180 degrees. Cook the dish about 2.5 hours. When the marinade is evaporated, water the duck with the greased fat about once every quarter of an hour. A few minutes before the readiness to proceed, prepare the cherry sauce. The recipe contains vinegar, and you can take the one that you have, but we strongly recommend using balsamic. It itself has a bright and unique rich taste, and in combination with a cherry will produce a luxurious bouquet of aromas, which gives the dish a piquancy. So, start to prepare the sauce with the removal of seeds from the cherries, then grind them with a blender. Leave a dozen berries whole. A glass of marinade, in which the duck was insisted, pour into a saucepan, add to it a ground cherry, sugar, a couple of tablespoons of the grown fat. Bring the mixture to a boil, at the end, add the starch dissolved in cold water, the previously stoned cherries, vinegar, then cook the sauce until thick. Now everything is ready for the proper serving of the dish. Take the duck out of the oven, lay it on the dish, and fill it in the saucepan. On the dinner table cut the carcass on the sternum and pour the cherry sauce cooked rice porridge. Bon Appetit! As you can see, it is possible to prepare a duck not too intricately, but it is very tasty. Choose any recipe from the above and be sure that our tips and your culinary skills will make the evening unforgettable! We advise you to read:
