Duck stuffed with rice and apples. Duck stuffed with rice, in the oven

Baron Munchausen's favorite recipe - duck with apples - has not lost its popularity today. Flavor combination fatty meat and fruity sourness makes it unique and attractive to gourmets. Modern cooking suggests cooking duck with apples in the oven in the sleeve, and also gives many more variations of the old recipe.

Classic combination

Duck in the oven with apples turns out surprisingly tender. Fruits add acid to the meat, making it easier to digest and not seem so fatty. Apples, soaked meat juice, become great side dish to the roast.

The dish can be varied by adding rice, oranges, prunes, dried apricots, other cereals or fruits as desired. Duck with apples is a classic dish, but nothing stops us from adding a touch of modernity to it.

Apple classic

Let's cook classic recipe ducks in the oven with apples. The products needed for it are simple, so you don’t have to go shopping for a long time to find them. But preparation will take time and trouble. It’s not for nothing that this option for preparing a carcass is traditionally considered festive.

Ingredients:

1 duck;
poultry seasoning;
vegetable oil;
0.5 lemon;
3 apples;
0.1 kg of prunes and 50 g of cognac to taste;
salt.

Preparation:

A day before, you need to wash the duck well and check whether there are any feathers left on it. If this flaw is noticed in some places, the feathers need to be plucked out with tweezers, otherwise they will remain on the teeth after baking.
In a separate bowl, mix a little vegetable oil, a pinch of salt and seasoning. If the spices are already salty, then there is no need to add additional salt to the mixture. It is better to use finely ground seasoning. If it contains dried herb leaves, they may burn during cooking.
Coat the inside and outside of the duck carcass with spices. Due to the fact that the seasoning is based on oil, its taste and smell will penetrate deeper into the meat and make it more aromatic.
Place the duck in the refrigerator.
The next day, if desired, pour the prunes with cognac, and then leave for another half hour so that they soak and soak. You can simply pour boiling water over dried fruits.
At this time it is worth starting to prepare the apples. The “Antonovka” and “Golden” varieties are perfect for this dish. Peel, cut and core the fruits.
Cut the apples into slices.
Form the filling for the duck by mixing the prunes and fruits. If desired, add almonds and walnuts to the dish.
Fill the carcass with the prepared “contents”. To do this, first secure the neck with skewers or sew with strong threads. Then push half a lemon deeply, and then add the filling there.
Secure the hole with skewers or sew.
Place the finished duck on a baking sheet. It is advisable to line it with foil - then the bottom will not burn. Wrap the ends of the wings and legs with the protruding edges of foil.
Lightly water the top of the carcass vegetable oil.
Preheat the oven to 190-210 degrees. Cover the duck with a sheet of foil.
Place the carcass in the oven. Bake for 2 to 3 hours depending on the weight of the product.
Half an hour before turning off the oven, remove the foil from the duck to form a crust. If there is any filling left, you can put it around the edges and put the pan back in the oven.
Remove skewers or threads from the finished duck, cut into pieces and serve.

Version in the sleeve

Duck with apples in the oven can be cooked in the sleeve. This recipe is much simpler. It saves not only time, but also allows you to keep the oven and baking tray clean: fat evaporation does not contaminate the walls, and fat does not leak out and stain the stand. The only drawback of this method is the slightly noticeable taste and smell of plastic. In this regard, you should only use good sleeves for baking, the quality of which has been checked by you and suits you as a housewife.

Ingredients:

1 duck;
1 kg apples;
5 cloves of garlic;
spices, salt.

Preparation:

The carcass can be marinated a day before cooking, but it is permissible to do this immediately before putting it in the oven. To do this, just mix the seasonings with salt and rub the duck with them. If desired, oil is added to the spices to enhance the aroma.
Apples should be firm and sour to the taste. They need to be peeled, cored and cut into slices.
Peel the garlic cloves and cut in half.
Stuff the duck apple slices and garlic.
Send it into the sleeve and spread the remaining filling around.
Tie the sleeve tightly and place it on a baking sheet.
Place the dish in an oven preheated to 210 degrees and bake for 2-3 hours.

The advantage of this method is the fact that the meat does not burn, does not dry out and is simultaneously soaked apple juice, turning out tender and juicy. However, this technology is not suitable for lovers of crispy crust. In order for the meat to come out golden brown, you will have to bake it in a roasting pan or simply on a baking sheet.

Read also:

Grilled chicken in the oven: cooking recipes
Chicken with apples in the oven: recipes with photos

Orange Paradise

Duck goes well with oranges, which can be used either alone or with apples or dried fruits. They will add juiciness and an exotic citrus taste to the meat.

Ingredients:

1 duck;
3 oranges;
3-4 apples;
spices, salt;
2-3 tbsp. l. lemon juice;
2-3 tbsp. l. honey;
0.2 l white wine;
40-60 g granulated sugar.

Preparation:

Turn on the oven before starting cooking so that it warms up to 200 degrees.
Rinse the carcass well, dry and rub with spices.
Wash the citruses and cut half into slices.
Wash the apples too, remove the seeds and chop into pieces.
Sprinkle the fruits with spices and add lemon juice.
Mix apples and oranges with a spoon of honey and send this filling to the duck.
Place the carcass in the oven. Bake for 2 hours.
Chop the remaining oranges into slices.
Pour a glass of boiling water over them, add sugar and cook the mixture for 10-15 minutes.
Strain the broth, add spices and wine.
Cook the resulting sauce for another quarter of an hour over low heat.
Remove the cooked duck and baste orange sauce. Serve.

Recipe with rice

Duck with rice and apples in the oven turns out satisfying and aromatic. The presence of cereal in the recipe makes it possible to combine two dishes in one, which makes cooking somewhat easier hearty lunch. For the filling, it is better to use fluffy rice, which does not boil over and does not disintegrate during stewing (however, everyone has different tastes, so you need to focus on your own culinary preferences).

Ingredients:

1 duck;
0.2 kg rice;
3 apples;
1 orange;
mayonnaise;
salt;
butter;
spices;
garlic.

Preparation:

Clean the duck, wash it and sew up the hole on the neck side with thick thread.
Cook the rice until it is a little tough.
Wash the finished cereal, mix with spices and a few tablespoons of melted butter.
Peel the apples, remove the core and cut into pieces.
Peel the orange and remove white fibers and chop it.
Mix the fruit with rice and stuff it into the duck.
Coat the carcass with spices and vegetable oil.
Sew up the hole in the duck.
Place the carcass in a mold or on a baking sheet. Place the remaining filling on the sides.
Bake in an oven preheated to 210-220 degrees for about 3 hours.
Remove the bird from the oven, cut into portions and serve.

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 taste qualities a bird like a duck. Moreover, if properly baked, it is quite capable of becoming the highlight of a festive menu. Its meat goes well with the most different 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 business card and a source of pride for any housewife. Following all the requirements of the recipe will be the key to success, but still special attention should be paid to 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

We will stuff rice and prunes (cooked in the oven; these components complement each other incredibly harmoniously) in this case our bird. 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!

Every family has its own signature holiday dish. For some it’s a bucket of Olivier, for others it’s a cake with whipped cream. Our most common holiday dish is stuffed baked duck.

Festive dish, it’s festive for that reason, so you can cook it only on holidays. And not all the time. I understand that with a lot of desire and a fair amount of imagination, holidays can be arranged endlessly.

Here in our country there is a holiday within a holiday. Especially in the month of May and at the beginning of the year. Jokes aside, people become nostalgic for their work.

Well, here we are waiting for a holiday: a birthday, New Year, Day of the Paris Commune. In our family, the question “what shall we prepare for festive table", does not occur. Of course - baked duck stuffed with rice, apples and oranges. Duck baked with apples is delicious in any form. The recipe is not difficult, and it always turns out well.

Unfortunately, it is not possible to buy a live duck. Maybe there is somewhere, but I don’t know where. During my childhood, about 30 years ago, ducklings were sometimes sold in stores. Pathetic, starved carcasses, with their heads wrapped in paper. But in large supermarkets you can now always buy frozen broiler. Weight - 2-2.5 kg. Not less. In a smaller duck, no matter how you cook it, there is nothing to eat, it’s better to cook it.

Baked stuffed duck

Ingredients (4 servings)

Duck 2 kg
Rice 1 cup
Apple 3 pcs
Orange 2 pcs
Mayonnaise or olive oil 2 tbsp. l.
Salt 1 tsp.
Red sweet paprika 1 tsp.
Curry 1 tsp.
Butter 2-3 tbsp. l.
Ground black pepper, ground coriander, dry basil, granulated garlic, hot paprika Spices

Defrost the duck carcass. Ideally in the refrigerator, not in the air. This way the carcass leaks less. Once the duck has completely defrosted, remove everything that they managed to stuff into it - neck, navel, heart, pieces of fat, remains of the esophagus.
For sauce and filling - rice, apples and orange
Be sure to try to remove any remaining lungs, and internal fat. Throw it all away safely. Or feed the yard cats.
Thaw a duck carcass
Take a large needle. When I was little, my grandmother sewed bags with such a needle and called it “gypsy.” Tie 1 m of thick thread to a needle. It’s better not nylon, but cotton. I use a thread called "iris". Color doesn't matter.
Use this thread to sew up the hole in the duck where the neck was.
Next, salt the inside of the duck a little and sprinkle the inside with spices - to taste.
Coat the duck with spices
Bring 2-3 liters of water to a boil in a saucepan. Add 1 tsp. (incomplete) salt. Cook rice in boiling water. You need 1 glass of rice. It is better to choose not “no name” rice, but the one on which the name of the rice is written, in the sense of its variety. The rice needs to be fluffy, like for pilaf. We're not making sushi. Cook the rice until done. Try it, if you still feel a little bit of hardness in the grain when you bite it, the rice is ready, you shouldn’t overcook it, otherwise it will turn out to be porridge.
Place the rice in a colander and rinse thoroughly under running water. cold water. This is important, otherwise the rice grains will stick together. Let the water drain and transfer the rice to a deep bowl.
Mix boiled rice with apple and orange
Add a teaspoon or less than a tablespoon of the spice mixture, add additional salt. By the way, it’s worth tasting the filling. Add 3 tablespoons of melted butter (butter!). Peel a large apple from the core and skin. Chop the apple into fairly small cubes. Peel the orange and remove as much white fiber as possible. Finely chop the orange into pieces. Add apple and orange to rice. Mix everything thoroughly.
Minced duck stuffing
Immediately stuff the duck with minced meat. If everything is correct, all the stuffing will fit inside and there will be no space left. Next, according to the usual pattern - needle and thread, sew up the belly. Large beautiful stitches.
Immediately stuff the duck with minced meat
If this is all done in the evening, the duck can be placed in the refrigerator overnight, or at least for 1 hour, let it sit.
In the morning or immediately, remove the duck from the refrigerator. Sprinkle the duck with salt and spice mixture. Coat vegetable fat or trivial mayonnaise. Whatever you like, I don’t like mayonnaise, although I use it sometimes. Baked duck with mayonnaise turns out well, the crust is simply amazing.
Coat the duck with mayonnaise or vegetable oil
Take a large saucepan, a casserole dish, and a baking sheet with high sides. Lightly grease the bottom and walls. Get another orange and 2 apples. Again, chop the fruit, as was done when preparing minced meat.
Chop apple and orange into duck sauce for sauce
Sprinkle the chopped fruit with spices and add a little salt. Place the duck on top of the fruit, belly up, with the wings pressed to the sides (or tied).
Place the duck in the preheated oven. Temperature 220 degrees.
Baked duck takes a long time to prepare. The maximum we managed was 3 hours. But after 2 hours it’s worth monitoring the degree of readiness. During this time, the duck must be turned over several times. A sign of readiness is cutting the leg or breast. The baked duck does not release pink juice inside, which means it is almost ready.

A festive table is not complete without a fragrant hot dish. It could be or. Whatever the dish, it must certainly be beautiful and tasty. Such a dish could be duck baked in the oven with rice and prunes. Today I will offer you a recipe for duck with rice, baked in the oven in a spicy crust. If you are ready, then let's start right now.

Ingredients needed to prepare duck with rice baked in the oven:

- duck – 2.5 kg,
- rice – 1 glass,
- prunes - 100 grams,
- apples – 3 pcs.,
- black ground pepper- taste,
- salt - to taste,
- mustard – 2 tbsp. spoons,
- flower honey – 2 tbsp. spoons,
- seasoning for duck - to taste.

How to cook with photos step by step

Duck with rice in the oven: step by step recipe with photo

Let's start preparing the marinade for the duck. To do this, mix two tablespoons in a separate container. flower honey with two tablespoons of mustard.

Let's add seasoning to the same ingredients. Mix everything thoroughly.

Rinse the duck under running cold water. Separate from the ichor and grease it with our marinade. Leave it in the marinade for about an hour and a half.

Then we will prepare the filling, the so-called side dish. To do this, first boil the rice until tender and be sure to add salt to it. Add prunes to it to taste.

Stuff the marinated duck with filling (rice with prunes). We sew the stuffed duck or pin it with toothpicks, or secure it with special metal staples.

Prepare the foil for baking and place it on the table surface, shiny side up.

Place the prepared duck in the middle of the foil.

Close the foil tightly and place the duck on a baking sheet. Pour about one glass of water onto the baking sheet in which our duck lies and bake for about 2 hours at 180 degrees Celsius. Then open the foil and cover the duck with apples (pre-washed and cut into slices). Bake the already opened duck for another half hour at the same temperature. Don’t forget to periodically water the duck with the fat extracted from it.
We serve our duck with rice, baked in the oven, arrange the baked apples in a circle, garnishing the duck with lettuce leaves. Enjoy your meal!

Every family has its own signature holiday dish. For some it’s a bucket of Olivier, for others it’s a cake with whipped cream. Our most common holiday dish is stuffed baked duck.

A festive dish, it is festive for that reason, to be cooked only on holidays. And not all the time. I understand that with a lot of desire and a fair amount of imagination, holidays can be arranged endlessly.

Here in our country there is a holiday within a holiday. Especially in the month of May and at the beginning of the year. Jokes aside, people become nostalgic for their work.

Well, we are waiting for a holiday: birthday, New Year, Paris Commune Day. In our family, the question “what will we cook for the holiday table” does not arise. Of course - baked duck stuffed with rice, apples and oranges. Duck baked with apples is delicious in any form. The recipe is not difficult, and it always turns out well.

Baked stuffed duck

Ingredients (4 servings)

Duck 2 kg
Rice 1 cup
Apple 3 pcs
Orange 2 pcs
Mayonnaise or olive oil 2 tbsp. l.
Salt 1 tsp.
Red sweet paprika 1 tsp.
Curry 1 tsp.
Butter 2-3 tbsp. l.
Ground black pepper, ground coriander, dry basil, granulated garlic, hot paprika Spices

Defrost the duck carcass. Ideally in the refrigerator, not in the air. This way the carcass leaks less. Once the duck has completely defrosted, remove everything that they managed to stuff into it - neck, navel, heart, pieces of fat, remains of the esophagus.
For sauce and filling - rice, apples and orange
Be sure to try to remove the remaining lungs and internal fat. Throw it all away safely. Or feed the yard cats.
Thaw a duck carcass
Take a large needle. When I was little, my grandmother sewed bags with such a needle and called it “gypsy.” Tie 1 m of thick thread to a needle. It’s better not nylon, but cotton. I use a thread called "iris". Color doesn't matter.
Use this thread to sew up the hole in the duck where the neck was.
Next, salt the inside of the duck a little and sprinkle the inside with spices - to taste.
Coat the duck with spices
Bring 2-3 liters of water to a boil in a saucepan. Add 1 tsp. (incomplete) salt. Cook rice in boiling water. You need 1 glass of rice. It is better to choose not “no name” rice, but the one on which the name of the rice is written, in the sense of its variety. The rice needs to be fluffy, like for pilaf. We're not making sushi. Cook the rice until done. Try it, if you still feel a little bit of hardness in the grain when you bite it, the rice is ready, you shouldn’t overcook it, otherwise it will turn out to be porridge.
Place the rice in a colander and rinse thoroughly under running cold water. This is important, otherwise the rice grains will stick together. Let the water drain and transfer the rice to a deep bowl.
Mix boiled rice with apple and orange
Add a teaspoon or less than a tablespoon of the spice mixture, add additional salt. By the way, it’s worth tasting the filling. Add 3 tablespoons of melted butter (butter!). Peel a large apple from the core and skin. Chop the apple into fairly small cubes. Peel the orange and remove as much white fiber as possible. Finely chop the orange into pieces. Add apple and orange to rice. Mix everything thoroughly.
Minced duck stuffing
Immediately stuff the duck with minced meat. If everything is correct, all the stuffing will fit inside and there will be no space left. Next, according to the usual pattern - needle and thread, sew up the belly. Large beautiful stitches.
Immediately stuff the duck with minced meat
If this is all done in the evening, the duck can be placed in the refrigerator overnight, or at least for 1 hour, let it sit.
In the morning or immediately, remove the duck from the refrigerator. Sprinkle the duck with salt and spice mixture. Coat with vegetable fat or ordinary mayonnaise. Whatever you like, I don’t like mayonnaise, although I use it sometimes. Baked duck with mayonnaise turns out well, the crust is simply amazing.
Coat the duck with mayonnaise or vegetable oil
Take a large saucepan, a casserole dish, and a baking sheet with high sides. Lightly grease the bottom and walls. Get another orange and 2 apples. Again, chop the fruit, as was done when preparing minced meat.
Chop apple and orange into duck sauce for sauce
Sprinkle the chopped fruit with spices and add a little salt. Place the duck on top of the fruit, belly up, with the wings pressed to the sides (or tied).
Place the duck in the preheated oven. Temperature 220 degrees.
Baked duck takes a long time to prepare. The maximum we managed was 3 hours. But after 2 hours it’s worth monitoring the degree of readiness. During this time, the duck must be turned over several times. A sign of readiness is cutting the leg or breast. The baked duck does not release pink juice inside, which means it is almost ready.