Not every housewife knows how to bake a duck in the oven with rice. The recipe for this dish, and more than one, we will gladly provide you in this article. As a rule, many people prefer to cook chicken even for a festive table, completely unjustly ignoring such a bird as an duck interesting in terms of taste. Moreover, correctly baked, it is quite able to become the highlight of the solemn 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 stay on the most successful combination, beloved by many, and talk about how to bake a duck in an oven with rice.
Carcass preparation
Duck with rice, baked in the oven, may well become a business card and the pride of any housewife. Following all the requirements of the recipe will be the key to success, but still special attention should be paid to the preparatory stage. With a duck, unlike chicken, you still have to tinker a bit. First of all, you need to pay attention to the fact that the carcass does not have spinous processes and feathers themselves. All this must be very carefully removed. Then, if you do not want your dish to be greasy, be sure to carefully cut off all its excess, and at the same time remove the tail. Then the bird needs to be washed, and then carefully dried.
Grocery list
In order to bake the duck in the oven with rice, the following ingredients are required:
- Directly to the bird itself (you should take a carcass weighing two kilograms or more).
- Rice round, better steamed - one glass.
- Garlic - one small head.
- Luke - 1 pcs.
- Carrots - 2 pcs.
- Apple (take green) - 2 pcs.
- A pinch of rosemary.
- Ground black pepper and salt.
How to cook
Some people think that baking duck in the oven with rice is a simple matter, not unlike cooking chicken. In some ways, they are partly right, nevertheless, there are still some nuances. You should start with the preparation of the filling. First you need to boil the rice, and be sure to half-cooked. After that, it is necessary to fry in oil (if possible - olive), finely chopped onions and grated carrots. Mix all the ingredients and be sure to leave the filling for a while to insist. In the meantime, it comes to condition, you should start preparing the bird.
Garlic must be passed through a press or grated on the smallest grater. Mix it with rosemary, salt and pepper, and then grate the bird with this mixture. Leave to marinate in a warm place for about thirty minutes. Further still easier. Lay the filling inside the carcass, and fill the remaining space with diced apples. Then it remains only to sew up the hole and send the bird to a preheated oven. It should be baked at a temperature not exceeding one hundred and sixty degrees, occasionally watering the duck with the juice that stands out. The cooking time depends, of course, on the age of the bird, but, as a rule, this takes no more than two hours. A duck baked with rice in the oven is considered finished if clear juice is released when the carcass is pierced.
And now we’ll improve our recipe a little.
How to cook baked duck with prunes
With rice and prunes (cooked in the oven, these components are incredibly harmonious complement each other) we will start our bird in this case. The principle of preparation is almost the same, but the ingredients will be slightly different. So, in addition to the duck itself, it is required to stock up:
- One hundred grams of prunes (better, naturally, pitted).
- Butter - a couple of tablespoons.
- Garlic - five cloves.
- Oregano - enough teaspoon.
- Rice - in one glass.
- Pepper and salt.
Cooking process
First, prepare the duck as described above, then rub it with oil and, not sparing, with a mixture of pepper and salt. We also prepare rice in the same way as in the first embodiment, and then mix it with oregano, chopped garlic, prunes, butter. Salt pepper. Prune, by the way, is better to hold in boiling water for several minutes before sending it to the filling.
This time we will bake in foil, at a hundred and eighty degrees, from time to time unrolling and watering the bird with the juice that stands out. Cooking will also take about two hours, and after the foil you need to remove and hold the dish for another thirty minutes in the oven so that it is beautifully browned. Then the duck, stuffed with rice, baked in the oven, is ready to be served on the festive table. It remains only to shift to a dish and decorate with herbs.
Duck in the sleeve
This is certainly a brilliant invention. Not only does the sleeve relieve the hostess of the dreary prospect of wiping the oven from burnt fat, but also the meat in it turns out to be much juicier, and even cooks faster. In our case, there is another plus. You can not only put the filling 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, besides the duck, we also stock up:
- Sweet pepper - take two pieces.
- Carrots - also two things.
- Leek - one stalk is enough.
- Rice - in one glass.
- A mixture of pink, white and black peppers - 2 tbsp. l
- A teaspoon of coriander.
How to cook
Everything is very simple here. Rice does not need to be boiled in advance. Cut all the vegetables as you like, but not very large. Then they (except pepper) need to be spassed, pre-seasoned with coriander and salt. The duck itself needs to be rubbed with salt and the existing mixture of peppers, first, of course, having prepared it, as we discussed above. Then place all available ingredients in the abdomen, sew up the hole, and lay the bird itself in a sleeve. If you decide to cook rice separately, then stuff the duck with vegetables only. The groats will need to be put in a sleeve next to the bird.
Make small notches on the sleeve and send the dish to the oven. An hour and a half will be enough for cooking if your bird is not very old. After this time, cut the sleeve and bake another 15 minutes to get a beautiful crust.
Enjoy your meal!