Duck with rice in a duck bowl recipe. Duck with rice in the oven

05.11.2019 Seafood dishes

Not every housewife knows how to properly bake a duck in the oven with rice. The recipe for this dish, and more than one, we will be happy to provide you in this article. As a rule, many people prefer to cook chicken even for the festive table, completely unfairly ignoring such an interesting bird in terms of taste as a duck. Moreover, properly baked, it is quite capable of becoming 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 focus on the most successful combination loved by many and talk about how to bake a duck in the oven with rice.

Duck with rice, baked in the oven, may well become a calling 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 the preparatory stage. With a 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 and feathers on the carcass. All this must be removed very carefully. Then, if you do not want your dish to float in fat, be sure to carefully cut off all excess fat, and at the same time remove the tail. After that, the bird must be washed and then carefully dried.

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 that, you need to fry in oil (if possible - olive oil), finely chopped onions and grated carrots. Mix all the ingredients and be sure to leave the filling to infuse for a while. 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 rub the bird with this mixture. Leave to marinate in a warm place for thirty minutes. Further still easier. Put 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 the preheated oven. Bake should be at a temperature not exceeding one hundred and sixty degrees, from time to time watering the duck with the juice that stands out. 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 is released when the carcass is pierced.

And now let's improve our recipe a little.

In this case, we will fill our bird with rice and prunes (cooked in the oven, these components complement each other incredibly harmoniously). The principle of preparation is almost the same, but the ingredients will be slightly different. So, in addition to the duck itself, you need to stock up:

One hundred grams of prunes (better, of course, pitted).

Butter - a couple of tablespoons.

Garlic - five cloves.

Oregano - a teaspoon is enough.

Rice - one glass.

Pepper and salt.

First, we prepare the duck as described above, then we rub it with oil and, without sparing, with a mixture of pepper and salt. We also cook rice in the same way as in the first version, and then mix it with oregano, chopped garlic, prunes, and butter. Pepper-salt. Prunes, by the way, are better to hold in boiling water for several minutes before sending them to the filling.

This time we will bake in foil, at one hundred and eighty degrees, from time to time unfolding and pouring the bird with the juice that stands out. Cooking

it will also take about two hours, and after that you need to remove the foil and hold the dish for another thirty minutes in the oven so that it is beautifully browned. After that, the duck stuffed with rice, baked in the oven, is ready to serve on the festive table. It remains only to transfer it to a dish and decorate with herbs.

This is definitely a brilliant invention. Not only does the sleeve save the hostess from the dreary prospect of wiping the oven from burnt fat, but also the meat in it turns out much juicier, and even cooks faster. In our case, there is another plus. The filling can not only be put inside the duck, but also placed 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 the duck, we also stock up:

Sweet pepper - take two pieces.

Carrots - also two things.

Leek - one stalk is enough.

Rice - one glass.

A mixture of pink, white and black peppers - 2 tbsp. l.

A teaspoon of coriander.

Here everything is generally very simple. Rice does not need to be precooked. Cut all the vegetables the way you like, but not very large. Then they (except pepper) need to be sautéed, after seasoning 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 talked about above. Then you place all the available ingredients in the abdomen, sew up the hole, and put the bird itself in the sleeve. If you decide to cook rice separately, then stuff the duck with only vegetables. The grits will need to be put in the sleeve next to the bird.

Make small cuts on the sleeve and send the dish to the oven. One and a half hours will be enough for cooking if your bird is not very old yet. After this time, cut the sleeve and bake for another 15 minutes to get a beautiful crust.

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Serving baked duck on the festive table is an old Russian tradition. There are unthinkably many fillings for her, but we will focus on the combination of poultry with rice. This dish is familiar to many of us since childhood. For a truly homely dinner party feel, look for rustic fresh duck. It does not matter if one is not found - the main thing is that the selected bird is fresh and young. Add some of your imagination to the dish, use fragrant herbs and get ready to listen to compliments from your family and friends.

Duck with rice and apples

The right recipe is 50% of the success of the dish. We offer you the easiest option for cooking duck with rice. Cooking this dish is very simple - the process of creating a masterpiece will not take you much time and effort.

Ingredients:

duck - 2.5 kilograms
cup long grain rice
2 sour apples
carrot
bulb
2 garlic cloves
salt, ground black pepper

Cooking method:

Start preparing this wonderful lunch dish by preparing the carcass for baking: wash it, dry it, rub it with salt, pepper and crushed garlic. Having done this, wrap the duck in a bag and put it on the bottom shelf of the refrigerator. In the meantime, start cooking the minced meat. Boil washed rice in salted water until tender. While the rice is boiling, turn on the oven and set the temperature in it to 240 degrees.

Cut a medium-sized onion into small cubes. Wash and peel large carrots, grate on a coarse grater and sauté with onions in a saucepan in vegetable oil. Next, mix the fried vegetables with boiled rice, mix gently and fill the duck with this mass. Fill the remaining space with apples.

To prepare this dish, choose fragrant apples with sourness. Wash them, remove the core, cut into large slices and stuff the bird. Coat the skin with vegetable oil, sew up the incision with cooking string and place in a baking dish. By this time, the oven should already be warmed up, so reduce the temperature to 180 degrees and immediately send the dish to bake. You need to cook for at least 2-2.5 hours, not forgetting to water with melted fat, about 8-10 times. Thus, a ruddy crispy crust will turn out.

If the duck is too old, it may take a little longer to cook. Check the readiness of the meat by piercing the joint with a fork: if the flowing liquid is free of blood, remove the dish from the oven and leave it to “rest” a little. Then put the duck on a wide plate, served with fresh herbs and vegetables, and serve. Enjoy your meal!

Duck with rice baked in chunks

This recipe is similar to pilaf - in the way it is prepared. We suggest not to stuff the carcass with rice, but to simmer it together with pieces of duck in your own fat. The best form for this dish is a wide, deep cast-iron skillet.

Ingredients:

a large duck weighing at least 2.2 kilograms
1.5 cups long grain rice
large onion
2 carrots
4 garlic cloves
coriander
pepper mix
salt to taste

Cooking method:

First, do the most difficult procedure - cutting the carcass into pieces. Wash the duck and pluck out the rest of the feather if necessary. Cut the bird into portions, salt with coarse salt and sprinkle with coriander. Pour a few tablespoons of vegetable oil into a deep frying pan and fry the prepared duck pieces for 10-15 minutes. Catch the meat with a slotted spoon on a plate, but do not drain the fat from the pan - it will come in handy for cooking vegetables.

Peel carrots and onions, chop. If you know how to cut carrot stars, cut 1 carrot figuredly - the recipe allows such experiments, and the dish will only benefit from this outwardly. Heat the pan with the fat in which the duck was fried over high heat. Add chopped vegetables and saute until golden brown. At the end of cooking, salt the vegetables and sprinkle with a mixture of white, black and pink peppers. If you have a spice grinder, use it, because freshly ground pepper gives the dish an incredibly appetizing flavor. Put the pieces of duck in a pan, cover with washed rice and pour boiling water so that it covers the rice by 2-2.5 cm.

It's time to heat up the oven. The main baking temperature is 180 degrees, but first preheat the oven to 220. As soon as you send the form to the wire rack, lower the heat and keep an eye on the rice. If necessary, add half a glass of hot water, but do not stir the rice so that it does not turn into porridge. You need to cook the dish for at least 75 minutes, if necessary, extend the cooking time. As you can see, the recipe is very simple, and at the end of baking you will get juicy duck and golden crumbly rice. Prepare your favorite raw vegetable salad - it will complement the taste of the dish. Enjoy your meal!

Duck stuffed with rice with cherry sauce

The recipe that we have selected for you has a rather complex composition, but this is a real celebration of taste and color. You can cook this incredible dish for a holiday or other memorable date - success is guaranteed to him. It takes 48 hours to marinate a duck - keep this in mind when preparing for roasting.

Ingredients:

For marinade:

onions - 2 pieces
3 garlic cloves
30 grams of honey
3 tablespoons soy sauce
2 teaspoons rosemary needles
dry white wine 2 liters
dry red wine 1.5 cups
salt and pepper to taste

For the dish:

big duck
glass of rice
prunes and walnut kernel - 3/4 cup
pre-mixed spice mix for poultry

For sauce:

glass of fresh or frozen cherries
a tablespoon of vinegar
2 tablespoons of sugar
a tablespoon of starch

Cooking method:

Our recipe is stretched over time for 2 days, so the first thing to do is start preparing the marinade. Cut the onion into large half rings, and pass the garlic through the garlic. Mix all other liquid ingredients in a bowl. Select a duck mold that is large enough to leave as little space as possible, place the bird in it, and fill with the mixture. If the liquid does not completely cover it, add some cold water. Leave the duck to marinate for the prescribed time, turning every 10-12 hours to the other side.

After 2 days, start preparing this luxurious dish. Remove the seeds from the prunes first (it will be sweet or smoked, choose according to your own desire). Rinse rice and mix with walnuts and prunes. Add a pinch of poultry seasoning and a little salt. Stuff the infused duck with the resulting mixture and sew the incision with kitchen string. Rub the skin with the remaining spice mixture. Place the neatly stuffed bird in the roaster and cover halfway with the remaining marinade.

It's time to preheat the oven to 180 degrees. It takes approximately 2.5 hours to prepare the dish. When the marinade has evaporated, water the duck with melted fat about once every quarter of an hour. A few minutes before the readiness, start preparing the cherry sauce. The recipe contains vinegar and you can use whatever you have, but we highly recommend using balsamic. By itself, it has a bright and unique rich taste, and in combination with cherries, you get a luxurious bouquet of aromas that add piquancy to the dish.

So, start preparing the sauce by removing the pits from the cherries, then grind them with a blender. Leave a dozen and a half berries whole. Pour a glass of marinade, in which the duck was infused, into a saucepan, add ground cherries, sugar, a couple of tablespoons of rendered fat to it. Bring the mixture to a boil, at the end add starch dissolved in cold water, pitted cherries set aside earlier, vinegar, then boil the sauce until thick. Now everything is ready for the correct serving of the dish. Take the duck out of the oven, put it on a dish, and pour the dressing into a gravy boat. On the dining table, cut the carcass along the sternum and pour the cooked rice porridge with cherry sauce. Enjoy your meal!

As you can see, duck can be cooked not too intricately, but very tasty. Choose any of the above recipes and be sure that our advice and your culinary skills will make the evening unforgettable!

Calories: Not specified
Time for preparing: Not specified

A 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, isn't such a duck the most important holiday dish?
By the way, you can freeze the bird carcass in the freezer and defrost 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 that 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 the duck fat and the flesh is tender when cooked. 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.

Brush 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 a delicious and golden brown crust, which will become brittle and crispy when cooled.

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

Spectacular meat dishes baked in the oven always mean some kind of holiday. Duck with rice and apples in the oven belongs to the category of such festive culinary masterpieces. It is not difficult to prepare, its highlight is an unusual and at the same time harmonious combination of taste qualities of rather fatty duck meat, sweet and sour apples and steamed rice. This dish is almost impossible to spoil, it always turns out delicious. Well, we won’t reveal a secret to anyone if we say that most often such a duck in our country is prepared by hostesses for the New Year and Christmas.

Ingredients

duck carcass - 2-2.5 kg;
long rice - 1.5 tbsp.,
butter - 40-50 g,
sweet and sour apples - 7-8 pcs.,
liquid honey - 2 tablespoons,
coarse salt - 1 tbsp,
ground coriander and dried basil - 1/4 tsp each,
paprika and curry - 1 tsp each,
garlic - 4 cloves,
ground black pepper - 1/4 tsp,
bay leaves - 2 pcs.

How to cook duck stuffed with rice and apples in the oven

Defrost the duck carcass, take out everything that is in it from the inside (any insides such as a heart, neck, navel), be sure to remove the internal fat, and wash the duck thoroughly. Now, with strong threads, sew up the hole where the neck was. The carcass is ready for pickling.
Prepare the marinade. Mix salt, honey, all the indicated seasonings and spices in a separate bowl, squeeze garlic cloves here through a press. With the resulting mixture, carefully rub the whole duck inside and out (leave 1 teaspoon of the resulting marinade for the filling). Set the carcass aside, let marinate for 4-6 hours.
Boil the rice in slightly salted water until half cooked, then drain it in a colander and rinse under cool running water. Washed and peeled and peeled apples (3-4 pieces) cut into medium cubes. Mix rice, slightly softened butter, apple slices and 1 teaspoon of marinade, reserved especially for the filling.
Now you need to stuff the duck carcass with stuffing. Place the rice with apples tightly inside the duck so that the filling does not fall out, sew the hole with strong threads. Lubricate the duckling with vegetable oil, place the stuffed duck in it so that its wings are tightly pressed to the sides. Put the remaining 4 apples around the carcass, as shown in the photo, throw a couple more bay leaves on top.

Sew or pin the hole, this will allow the duck to bake more or less evenly. Preheat the oven to a temperature of 200 degrees and send the duck into it for 3-3.5 hours. To determine the readiness of the dish, pierce the carcass with a knife. The released clear juice means that the duck stuffed with rice and apples is ready.
Take it out of the oven, remove the threads. Put the filling on a large flat dish, place the duck on top, pour everything with the fat released during baking, spread the baked apples around. Serve the Christmas duck with red wine.

Options for toppings with rice

You can bake duck with some of your stuffing. Fantasy is not limited by anything, you can be creative in the kitchen. But we want to advise you on the most popular types of fillings that go well with rice: