Many underestimate the duck, preferring to cookon the festive table chicken. We strongly disagree with this, because the duck recipes are so diverse - you can bake it with fruits, vegetables, cereals, potatoes. And each dish will be unsurpassed, because the meat of this waterfowl is surprisingly well combined with a variety of ingredients. Choose any of the following recipe and be sure your guests will appreciate your culinary skills. 
Duck baked with rye bread and prunes
It seems rather strange that the ducks we offerto cook with bread filling? By no means! The combination of smoked prunes and spicy fragrant bread will give the duck an unforgettable taste. Be sure to implement this recipe! Ingredients:
- duck large 2.2-2.5 kg weight
- 300 grams of Borodino bread
- fresh parsley
- 120 grams of prunes
- 70 grams of raisins
- 5 cloves of garlic
- ground white pepper
- lemon
- Bay leaf
- mixture of spices "for grilling"
- salt
- rice for garnish
Cooking method: Of course, we will start with the preparation of the bird carcass. It must be washed, dried and examined, if there is any feather left. If necessary, pour the duck with boiling water and tweezers remove the remaining feathers. How to handle this, cut her goose, excess fat, and start to prepare marinade. Garlic clean and in a bowl squeeze it through garlic. There also spice up the spices: mixture for grilling, white ground pepper, laurel ground sheet, salt. Continue cooking by squeezing out half a lemon juice, pour it into a bowl to the spices, there add a coffee spoon of vegetable oil. Our marinade is ready - it's time to rub them a carcass from all sides. After doing this, leave the duck to marinate for an hour and a half or two in the fridge. While the bird is insisting, it's time to prepare the filling for it. Raisin and prunes wash and pour boiling water for swelling. After 15 minutes prunes cut into 2-3 parts. Borodino bread cut into medium size cubes. Mix the dried fruits with bread and stuff this mass of duck. Sew a cut with a thread or grasp the skewers firmly. In the baking dish, pour a glass of cold water, and set the oven thermostat 230 degrees. When it gets warm enough, send the dish with the duck to bake. How to cook a bird, you can roughly calculate by the formula: half an hour of baking at an average temperature for each kilogram of weight. While the bird is in the oven, water it with the formed liquid every quarter of an hour. While our duck is baked, you can start to prepare a side dish. Rinse the rice to clean water and boil it. Pour lavishly formed during baking juice. This garnish emphasizes the simplicity and sophistication of the dish. Bon Appetit! 
Duck baked with rice in the oven
Every good host knows - a middle birdsize will get to feed a maximum of four guests. You can, of course, tinker and cook in addition to a duck garnish, or you can just bake it with rice! It is the perfect garnish for a fatty duck. Rice complements its taste and if you suddenly overdo the dish, it will add harmony to the dish. Ingredients:
- duck carcass weighing 2 kilograms
- 1 cup steamed round rice
- 2 apples of green varieties
- 2 carrots
- bulb
- garlic
- chopped green rosemary - pinch
- black ground pepper and salt
Cooking method: This recipe begins with the preparation of minced duck. Carrots clean and grate on a fine grater. On a small sized bulb, clean and finely chop. Rinse the rice thoroughly and boil until half cooked. Drain excess fluid. Ingredients for minced meat are prepared, you can start frying them. Put the saucepan on medium fire and heat vegetable oil in it - literally 3-4 tablespoons will be enough. Quickly fry the onions, add grated carrots and save for a few minutes. Mix the vegetables with the boiled rice and mix. Preparation of filling for duck is completed. Let's leave the filling for a while. Wash the carcass of the duck and dry it, cut off excess fat and the goose, so that a strong smell does not spoil the dish. After that, grate 4 cloves of garlic on a small grater, mix them with salt, pepper and rosemary. Rub the carcass with a fragrant mixture and leave for an hour and a half, you can and more. 2 cut apples into cubes. Rest the duck with cooked rice. The remaining place in the abdomen is filled with sliced apples and sew a hole with a strong thread. Gently lay the duck on a baking sheet and send it to a preheated oven to 180 degrees. Bake approximately 2-2,5 hours, regularly watering the resulting juice from the preparation. After this time, check the meat for readiness by piercing the fork joint. If the liquid flows transparent, the duck, baked with rice in the oven, is ready. Remove the bird, remove carefully the thread. Then put the whole stuffing on a plate, clean the apples and serve with rice as a side dish. Bon Appetit! 
Stuffed duck with rice and mushrooms
If you have fresh or dry forestmushrooms, be sure to use them - the dish will only benefit from this. The amount of rice in this dish may vary slightly - this depends on how much the duck weighs. Ingredients:
- duck weighing 1.8-2 kilograms
- 100 grams of steamed rice
- 300 grams of champignons
- 6 walnuts
- small bulb
- 1/4 cup soy sauce
- 5 grams of honey
- a teaspoon of dried parsley
- vegetable oil
- salt, black ground pepper
- saffron or turmeric
Cooking method: As usual, the recipe begins with the fact that we wash the bird, we will remove excess fat. Now in a separate bowl, mix the marinade. To do this, carefully mix the soy sauce, honey, parsley, saffron, pepper and 0.5 teaspoon of salt. The resultant paste rub the duck skin, and inside - a large salt. Weave the duck into a film and send it to the refrigerator. After an hour, take out the bird, again rub it with marinade and send it for an hour to the refrigerator. Now it's time to warm up the oven to 210 degrees. While the bird is marinating, boil the rice until half cooked. Bulb and champignons thinly cut into half rings and plates, respectively. In the stewpan pour a little oil and fry the onions and mushrooms. Salt vegetables, pour chopped walnut kernels and mix with boiled rice. The stuffing for our luxurious duck is ready. Remove the carcass from the refrigerator, stuff it and cook in the oven for an hour and a half. Do not forget to water the duck with greased fat every quarter of an hour in the oven - so the baked crust turns rouge and crispy. Bon Appetit! 
Duck baked with fruit mixture
This recipe is simple and fastcooking. In addition, this dish has a truly unforgettable taste. Dried fruits give the meat a special flavor and a delicate aroma. Duck turns out very juicy and refined, and cooking does not take much time. Ingredients:
- middle-sized duck carcass
- 2 apples of green varieties
- 50 grams of raisins
- 100 grams of smoked prunes
- 5 tablespoons flour
- tablespoon brandy
- 2.5 tablespoons of sugar
- 0.5 liters of chicken broth
- salt and ground black pepper
- a tablespoon of cranberry mors
Cooking method: As usual, let's start by washing and drying the duck. Pour a few drops of vegetable oil into the palm of your hand and wipe the carcass with them. Generously sprinkle the skin with salt and pepper. Let the bird get a little soaked, and we'll fill it up. Peel apples from peel and core, cut into cubes. Raisins and prunes need to be soaked in boiling water for about 15 minutes for swelling. After you have dried the dried fruits, mix them with apples and stuff this duck. Now send the bird to bake in the oven (at 200 degrees) for an hour and a half. Check its readiness and, if it is enough baked, place the duck on a plate, and pour out the fat. Pour the glass into a saucepan, and save the rest - you can cook cereal and potato dishes on it. Pour cranberry juice, brandy, broth, sugar, pepper and salt into the fat. Beat whisk, pour a little flour, so that there are no lumps. The sauce should be thick as kefir. Feeding the duck, pull out the whole stuffing from it, cut into portions and put on a table with fresh vegetables. In the sauce bowl pour hot sauce, serve on the table and get ready to listen to compliments! The recipe is very simple, nice appetite! As you can see, preparing a duck is very easy - it does not take much time and effort, because you already have a proven recipe. Sauces, fillings, marinade - playing with a variety of tastes, you can achieve a combination that will satisfy the most sophisticated gourmet. Your relatives and guests will wait for your invitation to dinner with impatience! We advise you to read:
