Mushroom-stuffed duck

8 servings
3 hours 50 min


1. We blow boiling water over the gutted duck, carefully mine.

2. Peel the garlic, pass through the press, add salt and dry spices to taste to the resulting mass, stir. Grate the carcass with the obtained mixture, leave to marinate.

3. Meanwhile, peel the carrots and onions, grate the carrots, and finely chop the onions. Fry the crushed vegetables in vegetable oil for 5 minutes.

4. Rinse the mushrooms, cut into thin plates, fry in a hot pan for 5-7 minutes.

5. Rinse rice a couple of times (until clear water), then boil it until cooked in salted water.

6. We combine rice, mushrooms, fried vegetables in one spacious bowl, mix, salt to taste and start the carcass.

7. Sew the abdomen with a regular thread and place the duck in the baking sleeve, fixing the edges on both sides.

8. Place the carcass in the sleeve in a deep shape, send it to an oven heated to 200 degrees. Bake for 50 minutes.

9. Carefully cut the sleeve, open and let the duck bake for another 15 minutes. So it will become especially ruddy. 10. We remove the duck from the mold. Drain the heated fat into a small container. A strain, it can be used to make other dishes. And serve the duck on the table, where all those gathered are waiting for it. Enjoy your meal!