Today, unfortunately, the duck on our table is notfrequent guest. But this is one of our traditional products. Both wild and domestic ducklings in Russia have always been in high esteem and were considered one of the most accessible dishes. Perhaps, that is why today we know many recipes for cooking ducks. We offer you one of the options - a duck with rice and apples. And even this method of preparation is multifaceted - the duck is stuffed, baked and stewed. Shall we try to cook it? 
Duck stuffed with rice and apples
For stuffing, we need a fairly largeduck carcass. So, having decided to cook a duck in this way, choose a bird weighing not less than two and a half kilograms. And yet, it is desirable to stuff a duck on the evening before the festive feast, but you need to prepare it immediately before serving. Ingredients:
- Duck carcass - 2.5-3 kg;
- Loose rice - 1,5-2 cups;
- Apples - 4 pieces;
- Orange - 2 pieces;
- Butter - 3 tablespoons;
- Salt - 1 tablespoon;
- Paprika - 1 teaspoon;
- Curry - 1 teaspoon;
- Granulated garlic;
- Black ground pepper;
- Dried basil;
- Ground coriander;
- Chilli.
Preparation: If the duck is frozen, then it must be defrosted beforehand. And it is advisable to do this not in the refrigerator and not in the microwave. Leave the carcass unfrozen at room temperature, put in a bowl and cover with a clean towel. From the carcass we take out all the giblets and fat that are inside. Bird washed, if necessary, we sing, remove all hemp from the skin and again mine (especially carefully - inside). Now prepare the carcass for the stuffing. Any strong thread sews the upper holes in the carcass (where there used to be a neck) and prepare the mixture for the marinade. Mix a tablespoon of salt with a teaspoon of paprika, a teaspoon of curry and a teaspoon of a mixture of coriander, black pepper, basil, granulated garlic and chili peppers. Note that these last ingredients in the sum should amount to a volume equal to one teaspoonful. So we need to mix a tablespoon of salt with three teaspoons of spices. Now carefully rub this duck mixture on the outside and inside and leave to marinate. Yes, about a teaspoon of this mixture is left for the filling. In the meantime, we are preparing the filling, which we will stuff the duck. Pour into a pan two or three liters of water, put in it half a tablespoon of salt and let the water boil. Now we fall asleep in boiling water one and a half cups of rice and cook it almost until it is ready. That is, when taking a sample, we must feel that the grain is not yet slightly finished. So, cooked to this state, rice is thrown to a colander and thoroughly washed under cold water, and when the water from the rice is completely drained, put it into a bowl. Add the remaining mixture of salt and seasonings to the rice and pour the melted butter. Stirring. Now we peel the two peas from the two apples, cut out the middle with the seeds, and cut the flesh into small cubes. We also peel one orange from the peel, take out the seeds and, as far as possible, purify all the white fibers. Citrus is also cut into small pieces and placed with apples in rice. Mix the filling again, taste it and add salt if necessary. It remains to stuff the duck. We fill the filling with a duck carcass and sew a cut on the stomach with a firm thread. Ideally, the bird should be left for a few hours in the refrigerator. Before cooking, take out the stuffed carcass, cover it with vegetable or butter, or use mayonnaise or sour cream for this purpose. Utjatnitsy grease from the inside with vegetable oil, put the duck into it with the back down, so that the wings of the duck are tightly pressed to the sides. The remaining two apples and one orange are cleaned, as for the filling, only cut into larger pieces. Pour the fruit with spices and lay them on top of the carcass. We set the Utitnitsa in a preheated oven and cook for at least three hours at a temperature of 200-220 degrees. During this time we turn the carcass several times. We check the readiness, puncture the carcass with a knife. If the transparent juice appears in the puncture site, then our duck is ready. We remove the prepared duck from the oven, remove the seams and scrape the filling. Rice with apples are placed on a large dish, and on top of it we lay out the duck cut into pieces. We pour the fat from the carcass and serve it on the table. 
Duck with rice and apples in a multivark
Another way of making ducks with apples and rice. In a multivark, the bird is cooked faster than in the oven, but it can also be cooked in a large brazier or in a cauldron. Ingredients:
- A carcase or half a carcass of a duck - 1 kg;
- Rice - 2 measuring cups of multivarkers;
- Prunes are a handful;
- Apple is half;
- Sour cream - 3 tablespoons;
- Salt;
- Vegetable oil.
Preparation: Duck carcass cut into large pieces. Each piece of rubbed with a mixture of salt and black pepper and coated with sour cream. Ideally, the meat should be left to marinate for a couple of hours. Then pour into the brazier vegetable oil and fry on it pieces of duck: each piece on two sides. To make the meat turned roast, and not stew, we lay the duck in the brazier is not tight and fry on a sufficiently strong fire. Now add the fried pieces of poultry to the multivark, pour in one measuring glass of water, set the extinguishing regime and cook the duck for about an hour. Then we take out the bird, lay out on it the apple and prunes cut into pieces, fill it with rice and add slightly salted water. We set the cooking mode "pilaf" and wait until our duck is ready with apples and rice. Serve as a normal pilaf. 
Stuffed duck baked with apples
A very original way of making ducks with apples and rice. In this case, our stuffed duck will bake with whole apples. It is very tasty and extraordinarily beautiful! Ingredients:
- Duck carcass - 2-3 kg;
- Rice - a half cup;
- Onion - 1 head;
- Carrots - 1 piece;
- Small sour apples - 1 kg;
- Chaiber (kondari) - 1 teaspoon;
- Mayonnaise;
- Black ground pepper;
- Salt;
- Adjika.
Preparation: Duck my carcass, sing, dried and rubbed on the outside and inside with a mixture of salt and pepper. We smear the bird with mayonnaise, mixed with adzhika and leave to marinate. In the meantime, we are preparing the filling for the stuffing. First, cook until half-ready rice. While the rice is brewed, we clean the carrot and onion, the onion is finely shredded, and the carrots are ground on a large grater. In the brazier, pour the vegetable oil and fry the carrots along with the onions. If the carcass was offal (heart, liver, stomach), then rinse them, cut into small pieces and mix with carrots and onions. Boiled rice washed in cold water, let it drain and mix the rump with carrots and onions. Add salt, savory and pepper and mix well the filling. Now we fill the duck carcass and sew it from above (where there was a neck) and on the stomach. We cover the deep baking tray with vegetable oil, lay out the duck on it and cover the carcass with washed whole apples. We set the pan with a bird in a preheated oven and bake it until the apples are ready. When the apples become soft, we take them out, put them back, turn the duck carcass and continue baking it until the meat is ready. We check the readiness by making a puncture on the carcass. If a clear juice appears in the puncture site (cut), then the bird is ready. We take it out of the oven, release it from the filling and cut it into portions. We lay rice on a large dish, put the duck on top, and place apples around the edges of the dish. Voilà! Our duck with apples and rice is ready to take an honorable place on the table. If desired, the stuffed duck can be served differently. We place the carcass on the dish with the backside down, gently cut along the sternum and unfolded to the sides, leaving the filling inside the bird. On the sides of the carcass we put the baked apples. Here is a different we can get a duck with rice and apples. Choose a recipe and cook. Cook with pleasure, and a pleasant appetite for you! We advise you to read:
