20.05.2020
22
Recipe information
Cooking:
1 hour 20 min.
Complexity:
Easy
Calorie content:
96.73
Carbohydrates:
2.87
Fats:
3.52
Squirrels:
1.49
Water:
5.9

Ingredients

Title Value
1. Duck 1 PC.
2. Mushrooms 300 Column
3. Bulb onions 1 PC.
4. Carrot 1 PC.
5. Garlic 5 clove
6. Rice 1 Art.
7. Vegetable oil 2 art. l
8. Spice taste
9. Salt taste

Cooking

1. Stage

Rinse the duck well inside and out. Pass the garlic through a press and mix with salt and spices to your taste. Rub the whole bird with the resulting mixture.

1. Stage. Rinse the duck well inside and out. Pass the garlic through a press and mix with salt and spices to your taste. Rub the whole bird with the resulting mixture.

2. Stage

Finely chop the onion, grate the carrots. Fry in vegetable oil for 5 minutes.

1. Stage. Finely chop the onion, grate the carrots. Fry in vegetable oil for 5 minutes.

3. Stage

Cut the mushrooms into plates and fry in a pan where they cooked onions with carrots. Cook over high heat for 5 minutes.

1. Stage. Cut the mushrooms into plates and fry in a pan where they cooked onions with carrots. Cook over high heat for 5 minutes.

4. Stage

Boil rice in salted water until cooked and add to sauteed vegetables. Salt and pepper, mix well.

1. Stage. Boil rice in salted water until cooked and add to sauteed vegetables. Salt and pepper, mix well.

5. Stage

Stuff the duck with the filling and sew the abdomen with thread.

1. Stage. Stuff the duck with the filling and sew the abdomen with thread.

6. Stage

Put the duck in the sleeve and tie it on both sides. Bake in a preheated oven at 200 degrees for 1 hour.

1. Stage. Put the duck in the sleeve and tie it on both sides. Bake in a preheated oven at 200 degrees for 1 hour.

7. Stage

Put the finished duck from the sleeve onto the dish, decorate and serve.

1. Stage. Put the finished duck from the sleeve onto the dish, decorate and serve.

8. Stage

Bon Appetit!!!

9. Stage

The duck stuffed with rice and mushrooms is very aromatic and tasty. A very satisfying side dish is immediately ready for meat; it is saturated with juice and poultry fat, which makes it tender and juicy. To make the crust more ruddy and crispy, cut the sleeve and pour fat to heat from the duck, put in the oven for another 10-15 minutes.