Home Preparations for the winter Duck recipes in the oven with rice. A simple photo recipe for step-by-step cooking duck with rice baked in the oven with oranges and apples at home. Options for toppings with rice

Preparations for the winter

Duck recipes in the oven with rice. A simple photo recipe for step-by-step cooking duck with rice baked in the oven with oranges and apples at home. Options for toppings with rice

INGREDIENTS

1 large duck weighing 2.5–3 kg
1 cup long and wild rice mix
10 duck livers
2 large onions
4 garlic cloves
2 large green apples
2 tbsp. l. flower honey
2 tbsp. l. soy sauce
2 tbsp. l. dry white wine
1 tsp ginger powder
a pinch of ground cinnamon
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

From the duck, remove all excess fat from the neck and tail, chop it as finely as possible and save. Often prick the duck on all sides with a thin skewer or toothpick, put in a sink or large bowl and pour boiling water over all sides, then hang and dry, 1 hour.

While the duck dries, boil the rice in a large amount of salted boiling water until half cooked, put it on a sieve. Peel and very finely chop the onion and garlic. Put the duck fat in a large frying pan and melt over medium heat, fry the onion and garlic with the fat until golden brown, 10 minutes.

Add coarsely chopped liver to the pan, hold over high heat for 1 minute, stirring, remove from heat. Peel and cut apples into medium pieces, add to the liver along with rice. Salt, pepper and season with a pinch of ginger powder and cinnamon

Stuff the duck with part of the resulting mixture (the duck should not be stuffed tightly!), Sew up the belly. Put the rest of the filling into a baking dish.

Mix slightly warmed white wine and soy sauce with ginger powder, salt and pepper. Rub the duck with this mixture inside and out. Place the duck, breast side down, on a rack set in a baking dish. Pour 1 cup of water into the pan. Cover the entire structure with foil and place in an oven preheated to 180 ° C for 1 hour.

Raise the oven temperature to 220°C. Carefully remove the foil, turn the duck over, brush with honey. Place the form with the filling on the lower shelf, generously pouring it with fat from the baking sheet and pouring 0.5 cups of boiling water into the form. Roast until duck is golden brown, about 20 minutes. Serve duck with side dish very hot.

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'll bring step by step recipe how to cook 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. Serve such a dish will not be ashamed even for festive table, and for a small cabal it will be just a "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.

Benefit duck meat 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 middle 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.

Finely chop the hands, chop the carrots 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!

Calories: Not specified
Time for preparing: Not specified

Real meat delicacy for the strong half of humanity - with rice and raisins, marinated in wine. Your significant other is unlikely to refuse such a tidbit with a crispy skin, because a golden mustard crust flaunts on the surface of the cooked bird! Juicy, fragrant and ruddy - well, is such a duck not the most important thing holiday dish?
By the way, you can freeze the bird carcass in the freezer and defrost it on the eve of the holidays to bake it, allowing it to defrost for about 5-6 hours at room temperature. Duck with rice in the oven, a step-by-step recipe with a cooking photo of which I offer, is a real holiday treat and the main "hit" of the New Year's table.

You will need:

- 1 duck carcass weighing 1.5-2 kg;
- 300 g of boiled rice;
- 100-120 g of raisins;
- 200 ml of red table wine;
- 1 tsp salt;
- 1 tbsp vegetable oil;
- seasoning to taste;
- 1 tbsp mayonnaise;
- 2-3 tablespoons mustard.

Recipe with photo step by step:

Rinse the duck carcass thoroughly in water inside and out, and then pour wine over it. Make sure that the wine is table wine, not sweet or semi-sweet. Nothing is marinated in sweet wines. The marinade itself should be sour so that it contrasts with duck fat and the pulp is tender when cooked. heat treatment. Pour the wine into the container and place the duck in it. Water the carcass with wine for about 30 minutes every 4-5 minutes so that it is completely saturated with wine.

If your rice has not yet been boiled, then it's time to boil it for about 20 minutes in salted water, and pour boiling water over raisins for 10 minutes to swell. After these procedures, throw the rice into a colander, along with raisins, and then into a deep container. Mix with the seasoning of your choice, such as for pilaf.

Stuff the duck with the resulting mixture, tamping it inward as tightly as possible.

Place the stuffed duck in a bag or roasting sleeve, and then on a baking sheet. Bake the bird for 2 hours at a temperature of 180-200C. At this time, the carcass will release fat, which will absorb the rice and become more velvety and juicy in taste.

After this time, cut the baking sleeve and carefully fold it up.

Coat the top of the duck with the mixture of mustard and vegetable oil. Place back in the oven for 20-25 minutes and bake at 200C.

Remove the finished baked duck with rice and raisins from the oven - it is covered with delicious and golden brown which, when cooled, will become brittle and crispy.

Garnish it to your liking and serve hot, cutting it into pieces along with a side dish of

Duck is a very elegant and festive dish, without which no solemn festivities can do. We have already figured out how to cook, and now it's time for at least delicious toppings- rice with the addition of fruits and spices.

Duck in the oven with rice and prunes

Ingredients:

duck carcass - 1.5-2 kg;
rice - 100 g;
prunes (pitted) - 100 g;
garlic - 2-3 cloves;
salt pepper;
oregano - 1 teaspoon;
greens - to taste.

Cooking

We wash the duck carcass and wipe it dry. We rub a clean bird with a tablespoon of butter, generously sprinkle with salt and pepper, and leave for 2-3 hours.

In the meantime, you can do some rice. We wash the cereal and boil until tender. pour boiling water for 10-20 seconds, after which the liquid is drained, and the dried fruit itself is coarsely chopped. Mix rice with prunes, add oregano, salt, pepper, the remaining butter and garlic passed through a press. We supplement the filling with chopped herbs.

We fill the carcass with rice and sew up the inlet with threads. Duck in the oven with rice must be baked in foil so that the bird does not burn. We put the duck for 2 hours in the oven preheated to 180 degrees. Periodically water the bird with the juice and fat that stand out, and 30 minutes before the readiness, remove the foil so that the duck is browned.

Duck in the oven with rice and apples

Ingredients:

duck carcass - 1.5-2 kg;
rice - 1 tbsp.;
nuts (walnuts, almonds) - 1 handful;
dried apricots - 1 handful;
butter - 2 tbsp. spoons;
apples - 2 pcs.;
orange juice - 250 ml;
soy sauce - 3 tbsp. spoons;
honey - 1 tbsp. the spoon;
dried thyme - 1 teaspoon;
ground paprika - 1 teaspoon;
salt pepper.

Cooking

Let's start by preparing the duck marinade, for this we need to mix soy sauce, orange juice, honey (half of the total amount), thyme and paprika. Pour the duck with the prepared marinade and leave for 1 hour.

In the meantime, let's start the filling: wash the rice and put it on the bottom of the brazier, put apple slices on top, add a couple of tablespoons orange juice, a pinch of thyme, paprika, soy and pepper. At the end, put chopped dried apricots and nuts on top of the rice. Pour the cereal with water and cook under the lid for 10 minutes, then leave to stand for another 5 minutes.

Wet the marinated duck with a kitchen towel (do not pour out the marinade). We stuff the bird with rice with spices and nuts, and seal it in a baking sleeve. The duck in the oven with rice in the sleeve will be cooked for 40 minutes at 170 degrees, after which we cut the sleeve and remove it, grease the bird with marinade, pour it with fat and cook without a sleeve for another 25 minutes.

Duck baked in the oven with rice and mushrooms

Ingredients:

duck carcass - 1.5-2 kg;
rice - 1 tbsp.;
any mushrooms - 400 g;
carrots - 1 pc.;
onions - 2 pcs.;
garlic - 2 cloves;
salt, pepper - to taste;
mayonnaise - 1 tbsp. the spoon;
mustard - 1 tbsp. the spoon;
vegetable oil.

Cooking

We wash the duck carcass and dry it. Rub the bird with a mixture of mustard, mayonnaise, salt and pepper, and leave for 1-2 hours.

Boil and wash the rice. We heat the vegetable oil in a frying pan and fry the grated carrots and onions on it first until the latter is transparent, and then put the chopped mushrooms until golden brown. In the last 30-40 seconds of cooking, chopped garlic is also sent to the pan. Mix sautéed with rice and cool completely. We stuff the duck carcass, sew up the cavity and send the bird to bake for 2 hours at 200 degrees on a baking sheet with 250 ml of water. Periodically water the duck with the secreted juice and fat. Once the bird is browned, cover it with foil.

Duck baked with rice and mushrooms is incredibly tender and fragrant. Immediately cooked delicious side dish soaked in poultry juice will reduce your presence in the kitchen at times. Try to cook a duck according to this recipe, and no one can pull you away from the festive table.

Prepare the necessary ingredients.

Wash the duck thoroughly under running water inside and out, pay special attention to the inside - remove the lungs, heart; wash until the water is clear. If there are remnants of feathers or pads, you need to pluck them. Grind the garlic and combine with salt and spices. Rub the bird thoroughly with the mixture.