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Duck stuffed with rice

Rice-Stuffed Duck

Perfect for any occasion or holiday table. The recipe is simple, and the dish comes out very tasty and aromatic. Feel free to experiment with the spices and seasonings — the meat soaks up their aromas beautifully and turns out one-of-a-kind and amazing.

luba60

Recipe author

Composition / ingredients

Servings:

Duck (you can use wild duck)

1500

Rice

Salt

Coriander seeds

Soy sauce

Onions

Garlic

Mayonnaise (any kind)

Paprika

Fresh cilantro

Ground black pepper

Bay leaves

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 12 g

Fats 55 % 29 g

Carbohydrates 23 % 12 g

346 kcal

GI: 33 / 67 / 0

Cooking method

Step 1:

Gather all the ingredients. Singe off any pinfeathers from the duck (a kitchen torch is handy here), scrape the skin clean with a knife, and rinse it well with hot water. Remove the innards and rinse again. Use whatever seasoning you like — you can swap the coriander for cumin seeds.
Step 2:

Grind the coriander seeds finely — a coffee grinder works well.
Step 3:

Peel the onions and cut them into 4–6 pieces.
Step 4:

Take a large pot or Dutch oven, add water, and add the ground coriander, onion, bay leaves, salt to taste, the prepared duck, and 2–3 tablespoons of soy sauce. Cook for about an hour and a half, depending on the age of the bird. If the duck is large, pierce it with a thick needle in the meatier spots.
Step 5:

While the duck cooks, rinse the long-grain rice well and cook it in a little salted water until half-done.
Step 6:

Finely mince a few cloves of garlic.
Step 7:

Finely chop the washed cilantro as well.
Step 8:

Put the cooked, cooled rice in a bowl and add the cilantro, garlic, and ground black pepper.
Step 9:

Mix everything together thoroughly.
Step 10:

Take the boiled duck out of the broth, rinse it with warm water, and stuff it with the rice. It's a good idea to sew the cavity shut with plain kitchen thread.
Step 11:

Grease a suitable baking dish with vegetable oil, set the stuffed duck in it, and brush it generously with mayonnaise — it keeps the skin from drying out so it stays tender and juicy. Sprinkle paprika on top.
Step 12:

Spread the leftover rice in the empty spaces around the duck. You can pipe a mayonnaise lattice over the rice.
Step 13:

Bake in an oven preheated to 350–400°F (180–200°C) for about 40 minutes. The duck will soak up the aromas of the filling and turn golden. Take the dish out of the oven, let it cool a little, remove the threads, and cut the meat into pieces of whatever size you like.
Step 14:

Spoon the baked rice from the dish onto a platter and arrange the pieces of meat on top.
Step 15:

Serve garnished with fresh herbs, alongside any light vegetable salads or some brined or pickled vegetables. Enjoy!

A wonderful, delicious dish — very hearty and rich. You can use farm-raised or wild duck. Thanks to the spices, the finished dish takes on an amazing aroma and flavor, and the rice filling makes an excellent side for the duck. You can make a goose the same way. If the bird is young, it will take less time, since young meat cooks much faster.