Duck with rice baked in the oven. Duck in the oven with rice: a recipe for a truly royal treat. How to cook duck stuffed with rice and apples in the oven

22.01.2019

On holiday tables in our country, and not only, duck in the oven with rice is often found. There is more than one recipe for preparing such a treat. You can choose what suits your taste preferences. It is necessary to take into account the intricacies of cooking duck meat. This is what we will discuss in today’s article.

Cooking duck according to the rules

In almost every corner of the globe, housewives and professional chefs cook duck. The meat can be baked in portions or whole. The last option will always be a win-win, especially if you need to set the table for a holiday.

Before you start cooking, learn some features. Let's start, of course, with choosing a bird. It is advisable to purchase a chilled duck carcass. Young duck meat will cook faster. If you get an “aged” duck, you will have to boil it first and then bake it for at least two more hours. If you do not follow the established time frame, you risk ruining the treat, because the meat will remain uncooked and tough.

On a note! Duck meat has a specific smell, the source of which is the rump. It needs to be removed, and then the duck will lose its unpleasant smell.

Even before baking, some cooks, professional and amateur, boil duck meat until half cooked. You can bake duck meat in a sleeve, foil, clay pots, cauldron or duckling pan. Don't forget the marinade. Soy sauce, freshly squeezed citrus juices, and pomegranate perfectly highlight the taste of duck.

Now about the filling. Few people roast duck just like that. As a rule, a side dish in the form of rice or buckwheat is added to it immediately. Duck meat itself is quite fatty, so there is no need to add a high-calorie side dish. If you use cereal for stuffing, it is advisable to boil it until half cooked. And during the baking process, it will also become saturated with fat, which will be rendered from the duck meat.

Duck meat should be soaked for at least two hours;
choose the marinade to your taste;
add sautéed vegetables to the rice filling;
when baking in a mold, the duck must be periodically watered with the fat that is released so that the meat does not dry out;
Mayonnaise will help preserve the juiciness of the meat; just rub the carcass on all sides with this popular sauce;
the rice filling can be varied with dried fruits, most often steamed raisins or barberries are added;
don’t forget about spices and seasonings; salt and ground allspice are ideal;
If you find it difficult to choose the necessary set of spices on your own, choose universal blends intended for cooking poultry;
Orange slices and apples give duck meat a special taste and aroma;
don’t forget about onions, 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 be;
if you bake a duck in a sleeve, then half an hour before cooking it should be cut;
The duck will get 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 holiday or everyday table. Secondly, at the same time as the bird, you prepare a side dish that acquires a unique taste thanks to duck fat.

We offer you an almost classic recipe for roasting duck. The range of products is minimal. For cooking utensils, you will need a duck dish or other fireproof container with high sides. You also need a cauldron that can hold the whole duck carcass.

Ingredients:

chilled duck – one carcass;
onion - two heads;
ground allspice;
fresh cilantro - one bunch;
rice cereal - one glass;
coriander grains – 3 g;
salt;
mayonnaise – 4-5 table. spoon;
sweet paprika – 1 teaspoon. spoon;
laurel leaves - two pieces;
garlic cloves - four pieces;
soy sauce – 3 table. spoons.

Preparation:

Let's start preparing the duck right away. If necessary, remove the remaining 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.
We will immediately prepare the remaining necessary products according to the list.
By the way, if you bake a duck open, the edges of the wings may burn, so it is advisable to wrap them in aluminum foil so that the dish does not lose its appetizing appearance.
To improve the aroma of the bird, take coriander grains and grind them in any convenient way. The easiest way to do this is in a coffee grinder.
Cut the peeled onions into four parts.
Pour filtered water into the duck pot or cauldron. Add laurel leaves, chopped coriander seeds and soy sauce. Add salt and mix everything well.
Add chopped onion and immerse the duck carcass in water. First, pierce the skin of the bird with a toothpick in several places.
After the water boils, boil the duck for an hour and a half over low heat.
In a separate bowl, boil the rice until half cooked. Before cooking, wash the rice thoroughly.
Finely chop the peeled garlic cloves with a knife.
Chop a bunch of fresh cilantro.
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 napkins. Stuff with filling and connect the edges with kitchen twine.
Place the duck carcass in a fireproof dish, seam side down. Rub with sweet ground paprika on all sides.
Place the remaining rice along the edges of the pan. Pour mayonnaise over the duck and rice to make the dish juicy.
Place in the oven and bake the bird for another two hours. We select a temperature mode of 180°.
We cut up the baked duck and serve immediately with a fragrant rice side dish.

Recently, our traditional chicken dishes have begun to be replaced by stuffed duck. There are many recipes for cooking poultry with different fillings. For those who prefer the classics, we recommend preparing buckwheat, mushroom or vegetable filling. Refined gourmets are advised to pay attention to recipes with fruits, quinces, nuts and cherries.

Stuffed duck in the oven is tender meat with an appetizing crust and a hearty side dish. Today we will cook stuffed duck with rice. The recipe is not complicated, but the result is amazing.

duck;
rice - 200 g;
bulb;
carrot;
spices.

Cooking method:

Rub the duck with spices; you can use a standard set of salt and pepper, or buy a ready-made blend of seasonings specifically for duck.
Sauté the chopped vegetables in oil, boil the rice and mix it with the vegetables; for variety, you can add a few raisins.
We stuff the duck with the prepared filling; if it is completely filled, it is not necessary to sew up the edges.
We put the bird in a baking bag, first marinate it for five hours in the refrigerator, and then bake it in the oven for two hours at 180 degrees, half an hour later we cut the bag and open the duck so that an appetizing crust appears on top.

Duck stuffed with apples is not just a tasty dish, but a real classic in cooking. In many countries you can find recipes for baked duck with fruit. True, some housewives refuse to cook duck meat because of its specific smell. They probably don’t know that the rump needs to be cut out of the duck, which is the source of the unpleasant aroma.

Ingredients:

duck;
500 g apples;
lemon;
spices.

Cooking method:

Cut the apples into cubes and sprinkle with citrus juice. For the filling, it is better to use winter varieties, as they are denser in structure and do not soften when baked. For more flavor, the fruit can be sprinkled with cinnamon.
Rub the duck with any spices of your choice and stuff it with fruit.
We put the bird in a mold and put it in the oven for two hours, every half hour the carcass should be doused with the released juice.

Duck is an inherently heavy, rich and fatty meat, so lighter ingredients are suitable for the filling. This can be not only fruits, but also vegetables, for example, cabbage. In our recipe we will use sour sauerkraut, the taste of which goes well with duck meat.

Ingredients:

duck;
500 g sauerkraut;
bulb;
50 g butter;
two spoons of honey;
a spoonful of lemon juice;
two cloves of garlic;
20 g mustard;
50 g olive oil;
mixture of peppers, salt;
spoon of herbs.

Cooking method:

First of all, let's prepare the marinade for the duck. To do this, combine olive oil with honey, mustard, herbs, chopped garlic and lemon juice. Lubricate the bird with the prepared marinade, cover with film and place in a cool place for 12 hours, at least 8.
Chop the onion into small cubes and sauté in butter. Then add the sauerkraut and simmer the vegetables for five minutes.
Stuff the duck with the prepared filling and transfer it into a mold, pour over the marinade, cover with foil and put in the oven at 200°C, cook for 1.5 to 2 hours, half an hour before cooking, you can remove the foil.

Stuffed duck with buckwheat

During the baking process, a lot of fat and juice are released from the duck, so the buckwheat in the bird turns out very tasty and aromatic. Dried fruits, walnuts and sesame seeds can be baked together with cereals to create a very unusual and rich dish.

Ingredients:

duck;
carrot;
bulb;
150 g buckwheat;
five garlic cloves;
lemon;
red and black pepper;
a pinch of nutmeg;
several sprigs of any greenery.
salt.

Cooking method:

To make duck meat tender and juicy, it should be kept in a marinade. To do this, we combine citrus juice with a little oil, pepper, chopped garlic, nutmeg and salt. Leave the duck in the prepared marinade for 4-5 hours.
For the filling, boil the buckwheat, sauté the onions and carrots in oil. We combine the cereal with vegetables, chopped herbs and fill the bird carcass.
Duck stuffed with buckwheat will turn out more appetizing if it is baked in a sleeve. Cook the dish for an hour at a temperature of 200 degrees.

Bake a boneless bird

Welcoming guests always requires a special approach to preparing festive dishes. Of course, you can skip the trouble and bake the duck in a sleeve or stew it in a duck pot, but if you want to show off your culinary skills to your guests, then cook them a festive boneless duck with dried mushrooms, rice and Italian sausages.

Ingredients:

duck;
100 g dried mushrooms;
a glass of rice;
four Italian sausages;
salt pepper;
fresh ginger, herbs.

Cooking method:

The most important thing in preparing such a dish is removing the bones. To do this you will need 30 minutes of time and knowledge of duck anatomy. But, if you do not have such experience, then the Internet will help you. We will try to tell you how to remove bones from a bird.
First of all, we turn out the skin from the side of the neck and feel the chest bone. We take a small sharp knife, cut around the bone and pull it out with all our might. The main thing is to clean the bone well from the meat, then it will be easier for you to pull it out.
Now we move on and feel for two flat bones, find the place where the two bones connect, the lower part of the skeleton and the shoulder blades, cut the tendons and pull them out.
Next, we feel the spine from the side of the tail, also trim the meat, cut it near the tail and pull it out. We leave the bones in the wings and legs. That's it, you have a finished bird carcass without bones.
Let's move on to the filling and stuff the duck. Soak the mushrooms in water for 15 minutes, boil the rice and sausages.
Fry the mushrooms in hot oil, after a minute add rice cereal and sausages, add salt and pepper, simmer lightly and turn off.
From the inside, grease the bird with chopped ginger, salt, herbs and stuff it with the prepared filling, sealing the edges.
Preheat the oven to 190 degrees, transfer the duck to a wire rack, and place a tray with water under it so that the fat that the duck releases does not burn. Cooking for 1.5 hours.

Cooking with potatoes

The classic filling for roasting poultry is potatoes. This product is in perfect harmony with duck meat, as well as sauerkraut, fruits and other products. In order for the duck to turn out not only tasty, but also beautiful, cut off excess fat from the tail, legs and edges of the wings, as they burn under the influence of heat.

Ingredients:

duck;
12 medium potatoes;
two spoons of honey;
a spoonful of mustard;
two tablespoons of lemon juice;
three cloves of garlic;
bulb;
salt.

Cooking method:

Cut the garlic cloves and onion into half rings and sauté until golden brown.
Combine honey, mustard and citrus juice. Soak the prepared mixture in the duck along with salt and leave to marinate for at least 2 hours.
To make the filling, first boil the potatoes and add onion and garlic.
We stuff the marinated bird with potato filling, put it in a mold, cover with foil and put it in the oven for 1.5 hours, half an hour before the duck is ready, open it slightly.

Duck stuffed with pancakes

Duck stuffed with pancakes is a festive treat of Russian cuisine. Preparing such a dish will require a lot of patience and effort from you, but as a result you will get juicy meat with delicious pancakes and aromatic fruit filling.

Ingredients:

duck;
twelve pancakes;
bulb;
carrot;
a glass of boiled rice;
one pear;
one orange;
120 g grapes;
boiled duck liver;
50 g butter;
salt pepper.

Cooking method:

Rub a mixture of ground pepper and salt into the carcass, dried with a paper towel. We leave the bird for three hours, preferably for knocking. Afterwards, you need to rinse it and dry it again.
Place the carcass breast side down, cut and separate the bones from the meat, leaving the wings and legs.
For the filling, chop the onion and carrot, sauté and mix with rice cereal.
Grind the duck liver, orange, pear and grapes.
Now we stuff the pancakes with different fillings, that is, we make three pancakes with rice and pear, three pancakes with rice cereal and orange, then with rice and grapes and with cereal and duck liver.
Stuff the duck with pancakes and tie the edges tightly with thread. Soak in butter, sprinkle with spices and place in the mold so that the seam is at the bottom.
Cover with foil and bake for an hour, then uncover and cook for another 15-20 minutes, temperature – 190°C.

Poultry stuffed with prunes

Duck meat with prunes, like duck with apples, is an immortal collection of world cuisine. Dried plum gives stewed meat a special taste and aroma. The bird can be cooked whole or in portions, and you can also add rice or fruit.

Ingredients:

duck;
450 g dried plums;
three cloves of garlic;
ground and allspice pepper;
salt.

Cooking method:

Season the carcass with a mixture of salt, pepper and chopped garlic, and leave for several hours.
Steam the dried fruit with boiling water.
We stuff the bird with dried fruits, sew it up and bake it in the oven in a sleeve or under foil for 1.5-2 hours, the temperature is not higher than 190 degrees.

If you are tired of banal meat dishes, then be sure to create such a culinary miracle in your kitchen as a stuffed duck. You will definitely love the taste of juicy meat with aromatic, rich filling.

With rice. We will be happy to provide you with a recipe for this dish, and more than one, in this article. As a rule, many people prefer to cook chicken even for the holiday table, completely unfairly ignoring such an interesting bird in terms of taste as duck. Moreover, if properly baked, it is quite capable of becoming the highlight of a festive menu. Its meat goes well with a variety of ingredients; it is almost impossible to cover all the available recipes in one review, so we decided to focus on the most successful combination, beloved by many, and talk about how to do it with rice.

Carcass preparation

Baked in the oven, it may well become the calling card and pride of any housewife. Following all the requirements of the recipe will be the key to success, but special attention should still be paid to the preparatory stage. With duck, unlike chicken, you still have to tinker a little. First of all, you need to pay attention to the fact that there are no spinous processes or feathers on the carcass. All this needs to be removed very carefully. Then, if you don't want your dish to be swimming in fat, be sure to carefully trim off any excess fat, and remove the tail at the same time. After which the bird must be washed and then thoroughly dried.

Grocery list

To bake in the oven with rice, the following ingredients are required:

How to cook

Some people think that baking duck in the oven with rice is a simple matter, not much different from cooking chicken. In some ways they are partly right, however, there are still some nuances. You should start by preparing the filling. First you need to boil the rice, and always until half cooked. After this, you need to fry in oil (olive if possible), finely chopped onion and grated carrots. Mix all the ingredients and be sure to leave the filling to sit for a while. In the meantime, it reaches its condition, you should start preparing the bird.

The garlic must be passed through a press or grated on the smallest grater. Mix it with rosemary, salt and pepper, and then rub the mixture over the bird. Leave to marinate in a warm place for about thirty minutes. Then everything is even simpler. Place the filling inside the carcass, and fill the remaining space with diced apples. Next, all that remains is to sew up the hole and send the bird to the preheated oven. Bake should be at a temperature no higher than one hundred and sixty degrees, pouring the duck with the juice that is released from time to time. Cooking time depends, of course, on the age of the bird, but, as a rule, it takes no more than two hours. A duck baked in the oven with rice is considered ready if clear juice comes out when the carcass is pierced.

Now let’s improve our recipe a little.

How to prepare baked duck with prunes

In this case, we will stuff our bird with rice and prunes (cooked in the oven, these components complement each other incredibly harmoniously). The cooking principle is almost the same, but the ingredients will be slightly different. So, in addition to the duck itself, you need to stock up on:

One hundred grams of prunes (preferably, pitted, of course).
Butter - a couple of tablespoons.
Garlic - five cloves.
Oregano - a teaspoon is enough.
Rice - one glass.
Pepper and salt.

Cooking process

First, prepare the duck as described above, then rub it with oil and, sparingly, a mixture of pepper and salt. We prepare the rice in the same way as in the first version, and then mix it with oregano, chopped garlic, prunes, and butter. Pepper and salt. By the way, it is better to keep the prunes in boiling water for several minutes before adding them to the filling.

This time we will bake in foil, at one hundred and eighty degrees, from time to time unwrapping and pouring the released juice over the bird. Cooking will also take about two hours, and after that you need to remove the foil and keep the dish in the oven for another thirty minutes so that it browns nicely. After which it is baked with rice and ready to be served on the festive table. All that remains is to transfer it to a dish and decorate with herbs.

Duck in the sleeve

This is definitely a brilliant invention. Not only does the sleeve save the housewife from the dreary prospect of scrubbing the oven from burnt fat, but the meat in it turns out much juicier and cooks faster. In our case, there is one more plus. You can not only put the stuffing inside the duck, but also place it next to the bird, as a result of which the rice will acquire a completely different taste. And to make it even more interesting, we will add a vegetable mixture to it.

So, in addition to duck, we stock up on:

Sweet pepper - take two pieces.
Carrots - also two things.
Leeks - one stalk is enough.
Rice - one glass.
A mixture of pink, white and black peppers - 2 tbsp. l.
A teaspoon of coriander.

How to cook

Everything here is generally very simple. There is no need to boil the rice in advance. Chop all the vegetables the way you like, just not very large. Then they (except for pepper) need to be sautéed, first seasoned with coriander and salt. The duck itself needs to be rubbed with salt and the existing mixture of peppers, having previously, of course, prepared it, as we discussed above. Then you place all the available ingredients into the belly, sew up the hole, and place the bird itself in the sleeve. If you decide to cook rice separately, then stuff the duck only with vegetables. The cereal will need to be placed in the sleeve next to the bird.

Make small cuts on the sleeve and send the dish to the oven. An hour and a half will be enough to prepare if your bird is not very old. After this time, cut the sleeve and bake for another 15 minutes to obtain a beautiful crust.

Bon appetit!

Spectacular meat dishes baked in the oven always mean some kind of holiday. One of these festive culinary masterpieces is duck with rice and apples in the oven. It is not difficult to prepare; its highlight lies in the unusual and at the same time harmonious combination of taste qualities of rather fatty duck meat, sweet and sour apples and steamed rice. This dish is almost impossible to spoil; it always turns out delicious. Well, we won’t reveal a secret to anyone if we say that most often such duck in our country is prepared by housewives for New Year and Christmas.

Ingredients

duck carcass – 2-2.5 kg;
long rice - 1.5 tbsp.,
butter – 40-50 g,
sweet and sour apples – 7-8 pcs.,
liquid honey – 2 tbsp.,
coarse salt - 1 tbsp,
ground coriander and dried basil - 1/4 tsp each,
paprika and curry - 1 tsp each,
garlic – 4 cloves,
ground black pepper – 1/4 tsp,
bay leaves – 2 pcs.

How to cook duck stuffed with rice and apples in the oven

Thaw the duck carcass, remove everything from the inside (all sorts of innards such as the heart, neck, navel), be sure to remove the internal fat, and wash the duck thoroughly. Now, using strong threads, sew up the hole where the neck was. The carcass is ready for marinating.
Prepare the marinade. Mix salt, honey, all the indicated seasonings and spices in a separate bowl, squeeze the garlic cloves through a press. Thoroughly rub the entire duck with the resulting mixture, inside and out (save 1 teaspoon of the resulting marinade for the filling). Set the carcass aside and let it marinate for 4-6 hours.
Boil the rice in slightly salted water until half cooked, then drain it in a colander and rinse under cool running water. Cut the washed and peeled and seeded apples (3-4 pieces) into medium cubes. Mix rice, slightly softened butter, apple slices and 1 teaspoon of marinade reserved especially for the filling.
Now you need to stuff the duck carcass with the filling. Place the rice and apples tightly inside the duck so that the filling does not fall out, sew up the hole with strong thread. Grease the duck pan with vegetable oil, place the stuffed duck in it so that its wings are pressed tightly to the sides. Place the remaining 4 apples around the carcass, as shown in the photo, and throw a couple of bay leaves on top.

Sew or pin the hole, this will allow the duck to cook more or less evenly. Preheat the oven to 200 degrees and place the duck in it for 3-3.5 hours. To determine the readiness of the dish, pierce the carcass with a knife. The released clear juice means that the duck stuffed with rice and apples is ready.
Remove it from the oven and remove the threads. Place the filling on a large flat dish, place the duck on top, pour the fat released during baking over everything, and place the baked apples around. Serve the Christmas duck with red wine.

Filling options with rice

You can bake the duck with some of your own filling. Your imagination is not limited by anything; you can get creative in the kitchen. But we would like to advise you on the most popular types of fillings that go well with rice:

prunes;
quince;
oranges;
dried apricots and nuts;
vegetables (onions, carrots and bell peppers);
duck giblets;
mushrooms.

Not every housewife knows how to properly bake a duck in the oven with rice. We will be happy to provide you with a recipe for this dish, and more than one, in this article. As a rule, many people prefer to cook chicken even for the holiday table, completely unfairly ignoring such an interesting bird in terms of taste as duck. Moreover, if properly baked, it is quite capable of becoming the highlight of a festive menu. Its meat goes well with a variety of ingredients; it is almost impossible to cover all the available recipes in one review, so we decided to focus on the most successful combination, beloved by many, and talk about how to bake duck in the oven with rice.

Duck with rice, baked in the oven, may well become the calling card and pride of any housewife. Following all the requirements of the recipe will be the key to success, but special attention should still be paid to the preparatory stage. With duck, unlike chicken, you still have to tinker a little. First of all, you need to pay attention to the fact that there are no spinous processes or feathers on the carcass. All this needs to be removed very carefully. Then, if you don't want your dish to be swimming in fat, be sure to carefully trim off any excess fat, and remove the tail at the same time. After which the bird must be washed and then thoroughly dried.

Now let’s improve our recipe a little.

One hundred grams of prunes (preferably, pitted, of course).

Butter - a couple of tablespoons.

Garlic - five cloves.

Oregano - a teaspoon is enough.

Rice - one glass.

Pepper and salt.

This time we will bake in foil, at one hundred and eighty degrees, from time to time unwrapping and pouring the released juice over the bird. Preparation

It will also take about two hours, and after that you need to remove the foil and keep the dish for another thirty minutes in the oven so that it browns nicely. After which the duck stuffed with rice, baked in the oven, is ready to be served on the festive table. All that remains is to transfer it to a dish and decorate with herbs.

Sweet pepper - take two pieces.

Carrots - also two things.

Leeks - one stalk is enough.

Rice - one glass.

A mixture of pink, white and black peppers - 2 tbsp. l.

A teaspoon of coriander.

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