Duck with rice in the oven

6 servings
2 hours 15 min

How to bake duck with rice in the oven? Prepare the necessary ingredients. Balsamic sauce can be used instead of sugar. It is made from balsamic vinegar. It has a viscous consistency, a fruity aroma and a sweet-sour taste. It is better to use long-grain rice so that the porridge does not end up.

First, make the sauce to marinate the duck. Mix soy sauce, sugar (balsamic sauce), 1 teaspoon of salt and allspice in a small container. Pass the garlic through the press and add the same to all ingredients. Mix everything thoroughly.

Wash the duck, if desired, remove the sebaceous glands from the tail. Dry the carcass with paper towels and then coat the duck on all sides with the cooked sauce. Rinse the carcass inside just as well. Leave the duck to marinate, and at this time prepare the filling. Turn on the oven 190 degrees in advance.

Rinse rice several times in running water. Put the rice in a saucepan, fill with water and send to a high heat. After boiling, reduce the heat to medium and cook for about 5-7 minutes until the rice is half cooked. While the rice is cooking, roast.

Wash the onions and carrots and peel. Finely cut the onions, grate the carrots on medium grater. Heat the vegetable oil in a frying pan. Fry the vegetables for a few minutes, stirring constantly. Tip the semi-finished rice into a colander, rinse again with water. Mix rice and roasted vegetables in a separate plate. Salt, pepper and sprinkle with dry oregano if desired.

Wash the apple and cut into medium pieces.

Fill the duck with rice with vegetables, leave a little space for apples.

At the end, stuff the carcass with apples.

Sew the abdomen with threads or cover with toothpicks. Tie the wings and legs with a thick thread, as in the photo. Thus, the finished dish will look neat and beautiful.

Wrap the stuffed duck in foil, put in a baking dish and put in the oven for about 1 hour at 180-190 degrees, top-bottom mode. After the specified time, remove the tin from the oven, cut the foil from above and send the duck to bake again for 1-1. 5 hours. the exact time depends on the features of your oven. 15-20 minutes before ready, change the oven mode to convection to form a ruddy crust.

During baking, periodically open the oven and pour the resulting juice and fat over the duck with a spoon. It is also convenient to coat the duck with a silicone brush (carefully, do not burn!). Carefully cut the finished duck along the brisket, pour rice over the leftover fat from baking, and serve. Enjoy your meal!