Duck in a roaster with rice in the oven

We clean the carcass well and rinse thoroughly. Cut off the fat in the neck and tail area and set it aside - later we will fry the other ingredients on it. We prick the skin of the carcass with a toothpick or a wooden stick, then place it in a wide dish or just in the sink. Pour boiling water over the bird from all sides. After this manipulation, we hang the duck and let it dry well. At least half an hour. At this time, we set the rice to cook in salted water. Cook the cereals until half cooked for fifteen minutes. By the way, you can use wild rice - it looks spectacular and has a nutty flavor. Throw the boiled rice until half cooked in a colander, let the broth drain.

While the carcass dries, return to the cut fat and cut it into small pieces. Put it in a frying pan and heat it on the stove. We peel the chives of garlic, rinse, dry and pass through a press. Onions are also freed from the husk, rinsed, dried and chopped with a knife. Pour chopped onion into a frying pan, fry for a minute, and then add garlic. Stir and fry for a few minutes until golden brown.

We clean the duck liver, rinse, dry, cut into large pieces and put in a pan with onions and garlic. Stir, increase the fire to maximum and fry everything together for one minute. We remove from the stove. Peel the apples, rinse, cut into quarters and cut out the seed pods. Cut off the peel and cut the resulting pieces into smaller pieces. Put the prepared apples in a frying pan with the liver, onions and garlic, also add rice. Sprinkle the ingredients with a pinch of cinnamon and dried ginger, add salt and black pepper, mix everything together.

Put the prepared filling into the cavity of the dried duck. We connect the edges of the abdominal skin and stab it with toothpicks or sew it with threads so that the filling does not fall out. Do not fill tightly. We will spread the rest of the filling on the rooster.

Cooking the marinade. To do this, mix warm white wine and soy sauce in a small container, add the remaining dried ginger, salt and black pepper to taste. Lubricate the entire duck with the resulting liquid.On the duck we spread the stuffed duck carcass. Pour in a glass of water. We close the lid and put in an oven preheated to 180 degrees on the middle-lower level. We bake for an hour and a half.

When the indicated baking time has passed, we increase the oven temperature to 220 degrees, and open the lid of the roaster. Lubricate the surface of the duck with heated liquid honey, and spread the remaining filling around the carcass. If necessary, pour in an additional half glass of hot water. Close the oven and let the duck brown for another twenty to twenty-five minutes. We take the finished duck out of the oven and serve hot.