Duck with rice in the oven. Duck stuffed with rice Roasted duck with rice
Step 1: take carrots.
We clean the carrots with a knife and wash. Then we rub it on a fine grater. Divide the grated carrot into two halves. Mix one part of carrots with chopped garlic, salt, ground black pepper and chopped rosemary greens.Step 2: take the duck.
The choice of duck depends on what goal you are pursuing. If you need to quickly cook a dish, choose a smaller carcass and with fair skin - it will be a young bird. If the main thing is a pronounced and rich taste, it is better to take a bigger and older duck. So, we take a larger duck carcass, gut it and wash it thoroughly. Rub it with the prepared carrot mixture and leave for 1 hour, can be more. Step 3: Take the onion.
Peel the onion, then wash and chop on a cutting board. Fry the chopped onion until transparent in a pan, preheating the vegetable oil on it. Then add the remaining carrots to the onion and fry everything until golden brown. Step 4: boil the rice.
Cook rice in a pot with 2 cups of water until half ready about 10 minutes, determining it “by the tooth”: the grains should be soft on the outside, and hard on the inside. Then put the rice in a colander or sieve to remove excess liquid. Mix the onion with carrots fried in vegetable oil with rice. Step 5: take apples.
We take green apples, wash them thoroughly, peel and core. Next, on a cutting board, cut the apples into small 2x2 cubes and set them aside. Step 6: stuff the duck.
We take a rested duck and through the hole in the abdomen we fill it with cooked rice mass up to half. After that, we take apples peeled and cut into small cubes and fill the second half of the duck. Next, sew up the hole in the abdomen with kitchen thread. Then lay the stuffed carcass on a baking sheet with the back down. Pour half a glass of water onto a baking sheet and put the duck in an oven heated to 200 degrees for about for 2 hours. From time to time, water the carcass with the juice formed during cooking. When the bird is browned and covered with a small crust, cover it with foil on top so that the duck breast does not dry out. You need to try not to overcook the duck, otherwise the meat will be dry. Step 7: Serve the duck stuffed with rice on the table.
We take out the ruddy duck from the oven and remove the threads from it. Serve duck stuffed with rice in the oven should be hot with vegetables, sprinkled with herbs. Bon appetit! Try to carefully pull out the remains of large feathers from the duck so that the skin is not damaged, otherwise the fat will be unevenly rendered, and the bird will be dry in places.
Sweet and sour apples are suitable for the filling. Ideally, it is better to use the Antonovka variety.
When stuffing a duck, sewing up the abdomen, you can use toothpicks instead of cooking string.
What to do if guests should come to you, and you have neither the time, nor the strength, nor the desire to prepare a grandiose table? Fortunately, there is a way out of this situation - stuffed duck in the sleeve. So, I will give a step-by-step recipe on how to cook a soft duck with rice in a sleeve.
Dish features
It is planned to bake the duck in the sleeve. This technique involves the use of a special synthetic material that looks like dense polyethylene, inside of which meat or poultry is placed.
As a result of this processing, all juices and nutrients remain inside, and do not evaporate or burn. Therefore, the meat turns out to be very juicy and soft, and secondly, all useful components are not stored in it.
Duck cooked in this way will be incredibly tasty, soft and juicy. It will not be a shame to serve such a dish even on the festive table, but for a small cabal it will be just the “highlight of the program”.
In addition, conditions are created inside the package that accelerate the cooking process: elevated temperature with significant humidity. This means that you can save some time.
Duck meat, characteristics
Duck meat is a bit harsh, in comparison, with the same chicken. However, cooking in the sleeve helps to soften the meat fibers, which improves the taste and facilitates the process of digestion of food.
Like all waterfowl, duck skin contains a significant amount of fat. However, this dish can be easily made dietary if you refuse to eat the skin after cooking. The calorie content of such meat does not exceed 120 kilocalories.
Duck meat is a valuable source of protein. Upon entering the body, it is split into amino acids, which are directed to meet the plastic needs of the body.
The benefits of duck meat are determined by the incredible variety of nutrients contained in it. First of all, poultry meat contains a significant amount of B vitamins.
Secondly, duck meat contains high concentrations of omega-fatty acids, the presence of which helps to normalize the lipid composition of the blood and reduce the risk of developing cardiovascular pathology.
Duck meat has a beneficial effect on the central nervous system, being a mild and gentle antidepressant. Frequent use of such food helps to normalize mood and increase vitality.
Stuffed duck in the sleeve, list of ingredients
Some people think that the process of cooking duck is very complicated and only a professional chef can handle it. However, I hasten to assure you that this is fundamentally not true. Even a novice in the world of gastronomy can cook this dish. I will give a list of products that will be needed in the cooking process.
Duck carcass, weighing about 2 kilograms;
Rice - about 1 cup;
Garlic - a few large or medium cloves;
Onion - 1 medium head;
Mayonnaise - 100 grams;
Carrots - 1 piece;
Cooking sleeve.
Cooking delicious meat without salt and spices is simply impossible. However, most of us have our own culinary preferences and therefore it would be wrong to impose one or another set of seasonings. In general, in the cooking process, you will need spices and salt, the choice and quantity of which I leave at the mercy of the cook.
Stuffed duck, cooking process
The first thing to do is to cook the rice. It is not necessary to boil it to the state of porridge; in the process of baking the duck, it will additionally undergo cooking.
Rice should be thoroughly washed, sorted out, because sometimes the package with it contains the most ordinary stones that can make you or your guest poorer by several thousand rubles (a dentist's dream).
Washed rice is placed in a saucepan, water is added, the volume of which should be twice the amount of rice and a pinch of salt. Rice should be cooked until half cooked.
The hands are finely chopped, the carrots are chopped on a coarse grater, after which they should be lightly fried in a pan, preferably with the addition of olive oil. If this is not available, the usual vegetable will do. When ready, rice is added to the pan and the filling is allowed to stand for a while with the fire turned off.
The duck must be washed, inside and out. Next, we will stuff the duck with cooked rice and vegetables. You can do this with a regular tablespoon. Do not stuff more rice into the carcass than can fit there.
Duck should be spread with a mixture of mayonnaise, chopped garlic, spices and salt. Some chefs recommend keeping the duck carcass with spices in the refrigerator for an hour. It is believed that this will allow the meat to absorb the aromas of spices, but since it will be baked in the sleeve, this is not necessary.
The duck is placed inside the culinary sleeve, the ends of which should be slightly twisted and squeezed. So that the vapors released during the cooking process do not tear the bag, it is recommended to make 1 or 2 holes in the upper part of the sleeve.
The oven must be heated to a temperature of 160 degrees. Place the duck there along with the sleeve. It may take a significant amount of time to fully cook a dish, on the order of 2 hours (determined by carcass weight). As soon as the meat becomes soft, the dish should be removed from the oven. Can be served hot or cold. It all depends on personal preference.
Bon appetit!
Stuffed duck with rice in the oven is a wonderful dish for a family Sunday dinner, at the same time you get juicy meat with a golden crust and a fragrant hearty side dish.
Ingredients:
- 1 small duck;
- 1 tbsp rice;
- 1 carrot;
- 1 onion;
- ground black pepper;
- salt.
Cooking:
We love duck stuffed with rice baked in the oven. Rice with vegetables is soaked in duck juices and becomes incredibly tasty!
Preparing is quite simple. Rub the bird with salt and pepper on all sides.
For minced meat, boil rice in salted water. Fry finely chopped onions and grated carrots. We mix the ingredients. Sometimes, for a change, I add a few more raisins or apples to the mixture.
We stuff the belly with minced rice and vegetables. The edges can not be sewn up, with dense filling, the filling remains securely inside.
We place the duck in a roasting sleeve, properly fixing the edges and leave in the refrigerator for 2-3 hours.
We bake the duck for 1.5-2 hours in the oven at 180 ° C, depending on its size. After 80-90 minutes, we make an incision in the center of the sleeve, carefully open the film to the sides, preventing the fat from flowing onto the baking sheet, and then cook it open to get a ruddy appetizing crust. To check the readiness, we pierce it deep with a knife, if the blood does not ooze, then the bird can be removed, otherwise, cook for another 15-30 minutes. It is important not to overdo it, otherwise the meat will dry out.
When the holiday comes, and the whole family gathers at the table, I want to please them with something unusual and very tasty. In such a case, you can bake a duck stuffed with rice. And if you add additional original ingredients to the filling, the dish will turn out to be hearty, fragrant and very nutritious.
Duck stuffed with rice
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Duck stuffed with rice and giblets
The recipe for this dish is quite simple. The main condition is to properly prepare the duck and withstand its allotted time in the oven.
Ingredients: - carcass of a domestic duck with giblets; - 1 cup of boiled rice; - salt and pepper to taste; - 1 head of onion; - 3 eggs; - 1 tbsp. a spoonful of butter; - 1 teaspoon of vegetable oil.
Remove the giblets from the duck, wash them and put them on a plate. Rinse the bird carcass thoroughly under running water, dry with a napkin. Rub salt and pepper not only on the outside, but also on the inside. Let it soak in the spices for about 1 hour.
Cut the lungs, heart and liver of the duck into small pieces, and the onion into small strips. Fry everything in butter until tender. To improve their taste, you can add a few grains of barberry.
Hard boil the eggs and chop finely. Mix them with pre-cooked fluffy rice, fried onions and giblets. Stuff the duck with this mixture, sew the belly with a thick thread.
Put the stuffed duck on a baking sheet greased with vegetable oil and cook in an oven preheated to 200 ° C until the duck crust turns golden brown. To check if the bird is ready, you can also make a small incision and look at the color of the meat. If it is white, the duck can be removed from the oven.
In the process of cooking, the bird can be watered with the secreted juice, then the crust will be even more tasty and fragrant.
Remove the duck from the oven and remove all threads. Put the filling in the middle of the round dish, and put pieces of meat around the edges. Garnish with chopped herbs and serve.
Fragrant duck in honey
Ingredients: - duck carcass; - 1 cup of boiled rice; - 7 pcs. prunes; - 3 tbsp. tablespoons chopped walnuts; - 1 egg; - 50 g butter; - 1 cracker; - ½ cup milk; - 1 tbsp. a spoonful of honey; - salt and pepper to taste.
Prepare the duck carcass as described above. Salt and pepper. Top with honey. Leave for 2 hours.
Soak crackers in warm milk. Peel the walnuts from the skin by scalding them with boiling water. Pass crackers, nuts and prunes through a meat grinder.
Add the egg, butter, boiled rice and the remaining milk to the minced meat. Mix everything and stuff the duck with the resulting mixture. Sew up the incision on the abdomen and neck. Place the carcass in the roasting sleeve and place on a baking sheet.
Roast the duck at 180°C for about an hour. At the end of frying, the temperature can be increased to brown the bird.
Remove all threads from the finished duck. Take out the filling and put it on the edge of the dish. Cut the duck into pieces and place next to the filling, which can be served as a side dish.
22.01.2019
On festive tables in our country, and not only, duck in the oven with rice is often found. There is more than one recipe for such a treat. You can choose what suits your taste preferences. It is necessary to take into account the subtleties of cooking duck meat. This will be discussed in today's article.
Cooking duck according to the rules
In almost all corners of the globe, hostesses and professional chefs cook duck. Meat can be baked in portions or whole. The latter option will always be a win-win, especially if you need to set the table for the holiday.
Before you start cooking, learn some features. Let's start, of course, with the choice of birds. It is advisable to purchase a chilled duck carcass. Young duck meat will cook faster. If you got an “aged” duck, then you will have to boil it first, and then bake it for at least another two hours. If you do not comply with the established time frame, then you risk spoiling the treat, because the meat will remain undercooked and tough.
On a note! Duck meat has a specific smell, the source of which is the rump. It must be removed, and then the duck will lose its unpleasant odor.
Even before baking, some cooks, pros and amateurs, boil duck meat until half cooked. You can bake duck meat in a sleeve, foil, clay pots, a cauldron or a duck. Don't forget the marinade. Soy sauce, freshly squeezed citrus juices, pomegranate will ideally emphasize the taste of duck.
Now about the stuffing. Just like that, few people bake duck. As a rule, a side dish in the form of rice or buckwheat is added to it immediately. By itself, duck meat is quite fatty, so you do not need to add a high-calorie side dish. If you use cereals for stuffing, then it is advisable to boil it until half cooked. And in the process of baking, it will also be saturated with fat, which will be rendered from duck meat.
- duck meat should be soaked for at least two hours;
- choose the marinade to your taste;
- add browned vegetables to the rice filling;
- when baking in the form of a duck, it is necessary to periodically pour over the released fat so that the meat does not dry out;
- mayonnaise will help preserve the juiciness of the meat, it is enough to rub the carcass on all sides with this sought-after sauce;
- rice filling can be varied with dried fruits, most often steamed raisins or barberries are added;
- do not forget about spices and seasonings, salt and ground allspice are ideal;
- find it difficult to independently choose the necessary set of spices - choose universal blends intended for cooking poultry;
- a special taste and aroma of duck meat is given by orange slices and apples;
- do not forget about the onion, this ingredient should also be added to the filling;
- the longer you marinate the duck carcass, the more aromatic and juicy the baked meat will turn out;
- if you bake a duck in a sleeve, then half an hour before it is ready, it should be cut;
- A duck will acquire a caramel crust if it is rubbed with honey and a small amount of store-bought mustard before baking.
Cooking duck stuffed with rice is a pleasure for every cook. Firstly, in the end you get an amazing dish worthy of taking a place on a festive or everyday table. Secondly, at the same time as the bird, you are preparing a side dish that acquires a unique taste thanks to duck fat.
We offer you an almost classic duck roast recipe. The set of products is minimal. From the dishes you will need a duckling or other refractory container with high sides. You also need a cauldron in which the whole duck carcass will fit.
Ingredients:
- chilled duck - one carcass;
- bulb - two heads;
- ground allspice;
- fresh cilantro - one bunch;
- rice cereal - one glass;
- coriander seeds - 3 g;
- salt;
- mayonnaise - 4-5 table. spoons;
- sweet paprika - 1 tsp. the spoon;
- laurel leaves - two pieces;
- garlic cloves - four pieces;
- soy sauce - 3 table. spoons.
Cooking:
- Let's start preparing the duck right away. If necessary, remove the remains of feathers and lightly burn the skin over a gas burner.
- Remove offal, if any. We thoroughly wash the duck and dry it with paper napkins, not only outside, but also inside.
- Immediately prepare the rest of the necessary products on the list.
- By the way, if you bake a duck in an open form, then the edges of the wings can burn, so it is advisable to wrap them with aluminum foil so that the dish does not lose its appetizing appearance.
- To improve the flavor of the bird, take coriander seeds and grind them in any convenient way. The easiest way to do this is in a coffee grinder.
- Cut the peeled onion heads into quarters.
- Pour filtered water into a duck bowl or cauldron. Add bay leaves, chopped coriander seeds and soy sauce. Salt, mix well.
- Add chopped onion and immerse duck carcass in water. First, we pierce the skin of the bird with a toothpick in several places.
- After boiling water, boil the duck for an hour and a half on minimum heat.
- In a separate bowl, boil rice groats until half cooked. Rinse the rice thoroughly before cooking.
- Finely chop the peeled garlic cloves with a knife.
- Shred a bunch of fresh cilantro.
- We combine boiled rice cereal with chopped cilantro and garlic. Add a couple of grams of ground allspice. Stir the filling until smooth.
- Dry the boiled duck with paper towels. We stuff with the filling and connect the edges with culinary twine.
- We shift the duck carcass into a refractory form with a seam down. Rub on all sides with sweet ground paprika.
- Lay the remaining rice around the edges of the mold. Pour duck and rice with mayonnaise to make the dish juicy.
- We put in the oven and bake the bird for another two hours. We select the temperature regime equal to 180 °.
- We cut the baked duck and serve it to the table immediately with a fragrant rice side dish.