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Duck stuffed with mushrooms in the oven

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1205
Kitchen World
Calorie content 176 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 7.2 gr.
Fats * 20.1 g
Carbohydrates* 14.2 g
* per 100 gr. product
Duck stuffed with mushrooms in the oven
Content

Duck turns out to be very fragrant if baked with mushrooms. In order not to puzzle over the side dish, we suggest adding the potatoes to the filling and baking everything together. When serving, it will be enough to add a salad of fresh vegetables. Any mushrooms can be used - it will be delicious. Champignons, as usual, will not require processing, but forest mushrooms will need to be boiled for half an hour. To preserve the juiciness of the bird and the cleanliness of the oven, we will bake the duck in the sleeve.

Ingredients

Cooking process

step 1 out of 11
We clean the carcass from dirt, remove the "hemp" from the feathers, and, if necessary, singe it. Cut off areas with excess fat. Then rinse the duck well in water and dry it with a towel. Rub the carcass inside and out with salt and black pepper. We leave the grated bird on the table and proceed to preparing the filling.
step 2 out of 11
Peel the onions, wash, dry and finely chop with a knife.
step 3 out of 11
We clean the mushrooms, rinse, let the excess moisture drain, and then cut the fruit bodies into small pieces. As already mentioned, we cut the champignons raw, and pre-boil the wild mushrooms for thirty minutes before cutting.
step 4 out of 11
Peel the potatoes, rinse and cut into small cubes.
step 5 out of 11
Heat a small amount of refined vegetable oil in a frying pan and pour chopped onions into it. Fry until translucent for a couple of minutes over medium heat.
step 6 out of 11
Place the chopped mushrooms in a frying pan next to the translucent onion, stir and continue to fry for another five minutes. Do not forget to stir so that the mixture does not burn.
step 7 out of 11
Finally, add the potato cubes and mix. Add salt and black pepper to taste and continue cooking over medium heat for another ten minutes. Stir occasionally for even browning. Remove the filling from the stove and let it cool slightly to make it easier to work further.
step 8 out of 11
Fill the prepared duck carcass with the prepared mushroom and potato filling.
step 9 out of 11
We connect the edges of the abdomen and stab with toothpicks. You can also just sew the leather with a strong thread. Lightly sprinkle the surface of the bird with salt and black pepper for an accent of taste.
step 10 out of 11
Place the stuffed carcass in the roasting sleeve. We tie it tightly at both ends. In the center we make a thin puncture for steam to escape. We place the duck in the sleeve in a baking dish and place it in an oven preheated to 180 degrees on the middle-lower level. We bake for one and a half to two hours.
step 11 out of 11
We take the finished duck out of the oven, cool it slightly and take it out of the bag. We put it on a serving dish and serve hot. The best accompaniment is fresh vegetables and herbs.
Bon Appetit!

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