Categories
Blanks for the winter
  1. home
  2. ➠ New Year
  3. ➠ Recipes for the New Year
  4. ➠ Duck with rice and quince in the oven

Duck with rice and quince in the oven

0
2242
Kitchen World
Calorie content 258.1 kcal
Portions 5 port.
Cooking time 16 h.
Proteins * 9.4 gr.
Fats * 23.4 gr.
Carbohydrates* 30.4 g
* per 100 gr. product
Duck with rice and quince in the oven
Content

Duck with rice and quince will be a special and effective decoration on your festive table, and an alternative to traditional chicken. Rice with quince is a classic filling for this bird. Even a picky gourmet will appreciate your dish. In the recipe, you are asked to pre-soak the carcass in a salt solution overnight.

Ingredients

Cooking process

step 1 out of 11
First, prepare the roast carcass well. Put the bird in a deep bowl, fill it completely with cold water and add salt. Place the duck in a salt solution overnight in a cold place.
step 2 out of 11
After this time, you can start cooking. Peel the onion and quince and cut into small pieces. Then fry them in hot olive oil for one minute.
step 3 out of 11
Then add the washed and cut dried apricots and chopped hazelnuts to them. Fry it for one more minute.
step 4 out of 11
Rinse the rice well with cold water and transfer to the fried ingredients.
step 5 out of 11
Then fill the rice with the required amount of hot water and add a pinch of saffron. When the broth comes to a boil, turn the heat to low and cook the rice until it has absorbed all the water. The rice should remain undercooked.
step 6 out of 11
In a separate bowl, prepare the marinade using the ingredients listed in the recipe. Remove the duck from the brine and pat dry with a towel. Then use a syringe to saturate the marinade on the poultry, especially in the parts with more meat.
step 7 out of 11
Place the rice filling in the belly of the bird. Fasten the edges of the abdomen tightly with toothpicks. Put the prepared carcass in the sleeve and fasten the ends with clips. It is not necessary to pierce the sleeve. Roast the duck in an oven preheated to 180 ° C for 1.5 hours.
step 8 out of 11
After this time, remove the baking sheet with the duck from the oven and cut the sleeve. You can put pieces of quince and apples next to the carcass. Continue baking the poultry for another 40 minutes. During this time, it will be covered with a ruddy crust.
step 9 out of 11
Gently transfer the baked duck to a large platter and serve.
step 10 out of 11
Then, on a platter, you can cut the carcass into pieces.
step 11 out of 11
Festive duck with rice and quince is ready.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *