Recently, stuffed duck began to displace traditional chicken dishes for us. There are many recipes for cooking poultry with different fillings. For those who prefer the classics, we recommend preparing buckwheat, mushroom or vegetable filling. Gourmets are advised to pay attention to recipes with fruits, quinces, nuts and cherries.

Duck stuffed with rice in the oven

Stuffed duck in the oven is tender meat with a delicious crust and a hearty side dish. Today we will cook stuffed duck with rice. The recipe is not complicated, but the result is amazing.

Ingredients:

  • duck;
  • rice - 200 g;
  • bulb;
  • carrot;
  • spice.

Cooking method:

  1. We rub the duck with spices, you can use a standard set of salt and pepper, or buy a ready-made blend of seasonings especially for the duck.
  2. Pass the chopped vegetables in oil, boil the rice and mix it with vegetables, for a change you can add a little raisins.
  3. With the prepared filling, we stuff the duck, when the edges are full, it is not necessary to sew up.
  4. We put the bird in a baking bag, first pickle it for five hours in the refrigerator, and then bake it for two hours in the oven at a temperature of 180 degrees, half an hour later we cut the package and open the duck so that a delicious crust appears on top.

Recipe with apples

A duck stuffed with apples is not just a tasty dish, but a real classic in cooking. In many countries, you can find recipes for baked duck with fruit. True, some housewives refuse to cook duck meat because of its specific smell. They probably don’t know that in a duck you need to cut a rump, which is the source of an unpleasant odor.

Ingredients:

  • duck;
  • 500 g of apples;
  • lemon;
  • spice.

Cooking method:

  1. We cut apples into slices and sprinkle with citrus juice. For the filling, it is better to use winter varieties, since they are more dense in structure and do not boil when baked. For a greater flavor, fruit can be sprinkled with cinnamon.
  2. We rub the duck with any spices of your choice and stuff it with fruit.
  3. We spread the bird in the form and put it in the oven for two hours, every half hour the carcass needs to be doused with the allocated juice.

How to make cabbage

Duck is essentially heavy, nutritious and fatty meat, so lighter ingredients are suitable for the filling. It can be not only fruits, but also vegetables, for example, cabbage. In our recipe we will use sour sauerkraut, a taste that goes well with duck meat.

Ingredients:

  • duck;
  • 500 g of sauerkraut;
  • bulb;
  • 50 g butter;
  • two tablespoons of honey;
  • a spoonful of lemon juice;
  • two garlic cloves;
  • 20 g of mustard;
  • 50 g of olive oil;
  • a mixture of peppers, salt;
  • a spoonful of herbs.

Cooking method:

  1. First, prepare the marinade for the duck. To do this, combine olive oil with honey, mustard, herbs, chopped garlic and lemon juice. We grease the bird with the finished marinade, cover with a film and put in a cool place for 12 hours, at least 8.
  2. Chop the onion in small cubes and pass in the butter. Then put sour cabbage, and simmer vegetables for five minutes.
  3. With the prepared filling, we stuff the duck and transfer it to the mold, pour the marinade, cover with foil and send it to the oven at a temperature of 200 ° C, cook from 1.5 to 2 hours, half an hour before being ready, the foil can be removed.

Stuffed Buckwheat Duck

In the process of baking, a lot of fat and juice is released from the duck, so buckwheat in the bird turns out to be very tasty and fragrant. Together with cereals, you can bake dried fruits, walnuts and sesame seeds, it turns out a very unusual and rich dish.

Ingredients:

  • duck;
  • carrot;
  • bulb;
  • 150 g of buckwheat;
  • five garlic cloves;
  • lemon;
  • red and black pepper;
  • a pinch of nutmeg;
  • several branches of any greenery.
  • salt.

Cooking method:

  1. To duck meat turned out tender and juicy, it should be aged in the marinade. To do this, we combine citrus juice with a small amount of oil, pepper, minced garlic, nutmeg and salt. In the cooked marinade, leave the duck for 4-5 hours.
  2. For the filling, boil buckwheat, pass the onions and carrots in oil. We combine the cereal with vegetables, chopped herbs and fill the carcass of the bird.
  3. Duck stuffed with buckwheat will turn out more appetizing if baked in the sleeve. We cook the dish for an hour at a temperature of 200 degrees.

Bake a boneless bird

Meeting guests always requires a special approach to preparing holiday dishes. Of course, you can not bother and bake the duck in the sleeve or put out in the coop, but if you want to show off your culinary skills to the guests, then cook them a festive boneless duck with dried mushrooms, rice and Italian sausages.

Ingredients:

  • duck;
  • 100 g of dried mushrooms;
  • a glass of rice;
  • four Italian sausages;
  • salt pepper;
  • Fresh ginger, spicy herbs.

Cooking Method:

  1. The most important thing in preparing such a dish is the removal of bones. To do this, you will need 30 minutes of time and knowledge of duck anatomy. But, if you do not have such experience, then the Internet will help you. We will try to tell you how to get the bones out of the bird.
  2. First of all, turn the skin from the side of the neck and feel the sternum. We take a small sharp knife, cut it off around the bone and pull it out with all the force. The main thing is to clean the bone from meat well, then it will be easier for you to pull it out.
  3. Now we move on and feel for two flat bones, find the place where the two bones connect, the lower part of the skeleton and scapula, cut the tendons and pull out.
  4. Then, from the side of the tail, we grope the spine, also cut the meat, cut it near the tail and pull it out. Bones in the wings and legs are left. That's all you have a ready-made bird carcass without bones.
  5. We pass to the filling and we will stuff the duck.Soak the mushrooms in water for 15 minutes, boil rice and sausages.
  6. In hot oil, fry the mushrooms, after a minute add the rice groats and sausages to them, salt, pepper, simmer slightly and turn off.
  7. From the inside, grease the bird with chopped ginger, salt, herbs and fill it with cooked filling, fasten the edges.
  8. We heat the oven to 190 degrees, transfer the duck to the grate, and under it we put a pan with water so that the fat that the duck will emit does not burn. Cook for 1.5 hours.

Cooking with potatoes

The classic stuffing for poultry roasting is potatoes. Such a product in the best way harmonizes with duck meat, as well as sauerkraut, fruits and other products. In order for the duck to turn out not only tasty, but also beautiful, cut off the excess fat from the tail, legs and wings of the wings, since under the influence of heat they burn.

Ingredients:

  • duck;
  • 12 medium potatoes;
  • two tablespoons of honey;
  • a spoon of mustard;
  • two tablespoons of lemon juice;
  • three cloves of garlic;
  • bulb;
  • salt.

Cooking method:

  1. Cut the cloves of garlic and onion into half rings and passively until golden brown.
  2. Combine honey, mustard and citrus juice. Soak the prepared mixture with duck salt and leave it to marinate for at least 2 hours.
  3. For the filling, boil the potatoes first by adding onions and garlic to it.
  4. We stuffed the pickled bird with potato filling, put it in a mold, cover it with foil and put it in the oven for 1.5 hours, half an hour until the duck is ready, open the duck.

Pancake stuffed duck

Duck stuffed with pancakes is a festive treat of Russian cuisine. Cooking such a dish will require a lot of patience and effort, but as a result you will get juicy meat with delicious pancakes and aromatic fruit filling.

Ingredients:

  • duck;
  • twelve pancakes;
  • bulb;
  • carrot;
  • a glass of boiled rice;
  • one pear;
  • one orange;
  • 120 g of grapes;
  • boiled duck liver;
  • 50 g butter;
  • salt pepper.

Cooking method:

  1. In a carcass, dried with a paper towel, rub a mixture of ground pepper and salt. We leave the bird for three hours, or better for knocking. After it needs to be washed and dried again.
  2. Put the carcass with the breast down, cut it and separate the bones from the meat, leave the wings and legs.
  3. For the filling, chop the onion, carrots, pass and mix with rice grits.
  4. Grind duck liver, orange, pear and grapes.
  5. Now we stuff the pancakes with different fillings, that is, we make three pancakes with rice and pear, three pancakes with rice cereal and orange, then with rice and grapes and with cereal and duck liver.
  6. We fill the duck with pancakes, tighten the edges tightly with a thread. Soak in butter, sprinkle with spices and put in a mold so that the seam is at the bottom.
  7. Cover with foil and bake for an hour, then open and cook for another 15-20 minutes, temperature - 190 ° C.

Prune-Filled Bird

Duck meat with prunes, like duck with apples, are an immortal collection of world cuisine. Dried plum gives stew meat a special taste and aroma. You can cook the whole or portion of the bird, or add rice or fruit.

Ingredients:

  • duck;
  • 450 g of dried plum;
  • three cloves of garlic;
  • ground and allspice pepper;
  • salt.

Cooking method:

  1. Flavor the carcass with a mixture of salt, pepper and chopped garlic, leave for several hours.
  2. Dried fruit is steamed with boiling water.
  3. We stuff the bird with dried fruits, sew it up and bake it in the oven in the sleeve or under the foil for 1.5-2 hours, the temperature is not higher than 190 degrees.

If you are tired of banal meat dishes, then be sure to create such a miracle of cooking in your kitchen as a stuffed duck. You will surely enjoy the taste of juicy meat with aromatic rich filling.

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