Stuffed duck with rice
Description
The dish is prepared without unnecessary complications. Brown rice is perfect for stuffing Muscovy duck, as it absorbs all the fat and becomes very juicy. Apples baked inside the duck with rice and carrots look unconventional, but they are precisely what give the meat juiciness and a special aroma. Try it yourself. The finished dish can now be served.
Instructions
- 1
Step 1
In a small bowl, mix mayonnaise, grated or blended onion, minced garlic, salt, pepper, and parsley.
- 2
Step 2
Wash the duck, dry it with a paper towel, and generously coat the inside and outside with a marinade made of mayonnaise and spices. Then wrap it in plastic wrap and let it marinate overnight in the refrigerator.
- 3
Step 3
Rinse the rice several times and soak it in cold salted water for 2 hours.
- 4
Step 4
Remove excess marinade from the duck. Wash the apple, remove the core, and cut into 8 slices. Peel the carrots and cut into large pieces. Fill the duck with rice, then place the apple slices and carrot pieces inside, closer to the skin. This way, the apple and carrots will be easier to remove after roasting, while their flavor and aroma will be directly imparted to the meat.
- 5
Step 5
Place the duck on a baking sheet and roast in a preheated oven at 200 degrees Celsius for 1.5 hours, until a golden crust forms.
- 6
Step 6
After baking, remove the apple and carrot if possible. Let the duck rest for 10 minutes before carving. Serve the dish hot with any vegetables.