How to cook a duck, stuffed with rice
Now it is easy to find in the sale of duck. Just go to a nearby supermarket, and you'll be able to please guests delicious appetizing dish. Duck goes well with many foods. Therefore, fillings for stuffing the duck carcass set. When "minced note that this bird is fat enough. Perfect rice, vegetables, buckwheat, sour berries and fruits, citrus fruits and dried fruits. You can combine several products for the filling. For example, rice and dried fruits. And if you supplement poultry dish best sauce, then you are guaranteed culinary success.
You will need:
duck; duck giblets (heart liver stomach); Article 1-1.5. rice; salt red pepper; Dried basil coriander; 3 cloves of garlic; 1-2 onions; parsley and dill; vegetable oil for frying; 100 ml. dry white wine; 50 oz. prunes; 50 oz. raisins.
Instruction how to cook a duck, stuffed with rice
Thaw the duck. It is better to do it in the refrigerator. Wash and cut the guts. They do not throw, useful for filling (Fig guts). Near the tail cut sebaceous glands, so as not manifested a peculiar smell when cooking.
Carefully cut the neck, but leave the skin around it. Good, clean the inside of the carcass. Scald with boiling water the whole duck, repeat 2-3 times.
Rub the bird inside and out with a mixture of spices - salt, ground red pepper, coriander, basil and garlic. Move to a cool place for 1-1.5 hours.
Wash the rice. Slice finely offal (liver, stomach, heart), add to the rice. Boil until half all cereals in salted water. Rice should remain crisp. Fold in a colander to water glass.
Chop the onion and garlic. Lightly sauté in oil. Add the chopped parsley and a little red pepper, stir well and add to the rice with giblets.
Rinse the dried fruit. Fill them with hot water and give a little steam. After chop prunes. Add the weight of the dried fruit in the filling and mix well.
Stuff carcass prepared mixture. Seal strongly not necessary, since Figure a little more extended.
Sew the weft threads or kill the toothpicks so that the filling process is not left abdomen. Paws and wings tie and wrap the foil, so that they are not burnt.
Place the stuffed bird in utyatnitsu. Preheat the oven to 200-220 degrees C. Place the pot on the grate and set the pan under it.
Pour the duck stand out juice, start 30 minutes after being removed the stuffed bird in the oven.
Turn occasionally carcass from side to side. This pierce with a fork side to stand out juice.
Cook it for about 2-2.5 hours. After the juice becomes transparent, the duck is ready. Take it and pour the white dry wine. When put back in the oven for 15-20 minutes.
Before serving, remove the foil and thread. Sprinkle with herbs and kitchen scissors, cut into portions. Carefully remove the stuffing and place it on the same dish, and that the pieces of duck.