Duck stuffed with rice

The bird is perfectly combined with different products. Therefore, fillings for duck stuffing are very many: vegetables, rice, buckwheat, sour berries or fruit. You can also connect some products for the filling. For example, dried fruits and rice. And if you complement the dish with a suitable sauce, then you are simply guaranteed a culinary success. Let's look at the recipes of a stuffed duck with you.

Duck stuffed with rice and prunes

Ingredients:

• Duck carcass - 1 piece;
• duck offal;
• rice - 1,5 items;
• salt, pepper, spices - to taste;
• garlic - 3 cloves;
• bulb - 2 pieces;
• parsley and dill greens - at will;
• vegetable oil - for frying;
• white dry wine - 100 ml;
• prunes - 50 g;
• raisins - 50 g.

Preparation

The recipe for a duck, stuffed with rice, is simple and insanely delicious. To begin with we take a carcass of a bird, it is thawed, carefully washed and cut out carefully giblets: heart, liver, stomach. We do not throw them out, they will be useful for filling. Near the tail, cut carefully with a knife the sebaceous gland, so that when baking does not appear a sharp specific smell. Next, gently cut off the neck and wash well the inside of the carcass. Scald the whole duck 3 times with steep boiling water and then rub the bird outside and inside with spices - salt, pepper, coriander, basil and chopped garlic. We put it in a saucepan and we remove marinade for 1.5 hours in the refrigerator.

And by this time we are preparing the filling. To do this, rinse as follows Fig. We cut finely the giblets and mix them with croup. Next, boil everything to half-cooked in salted water. We put it back in a colander, so that all the water is completely glass.

Grind the onion, garlic and lightly fry in vegetable oil. Add the finely chopped parsley, stir well and add to the rice.

Dried fruits are washed and poured hot water. Next, prunes are crushed and added together with raisins in the filling. We fill the carcass with the prepared mixture, we sew the duck with threads so that the filling does not come out. Paws and wings wrapped with foil, so they do not burn. We place the stuffed duck stuffed in rice and put in a preheated oven for 2.5 hours, periodically watering it with the allocated juice.

Then we take it out and water it with white dry wine. Before serving, we remove threads and foil, sprinkle with herbs and cut into portions. The filling is carefully taken out and placed on the same dish as the duck pieces.

You can also cook a duck stuffed with apples - it will not be any worse than the described recipe.