Duck stuffed with rice, pistachios and dried cherries
Cooking time:
2 hours 30 minutes
Active time:
1 hour
Complexity:
Pro
defrost the duck
With the seeming complexity of the recipe, cooking such a duck is quite simple, preliminary boiling helps to get rid of excessive fat and allows you to guarantee a evenly toasted skin without pouring icing.
5
Recipe "Duck stuffed with rice, pistachios and dried cherries"
Ingredients for 4 servings
duck
1.8-2 kg
long grain rice
250 g
dried cherry
50-70g
dried apricots
7-10 pcs.
salted pistachios
100 g
mint
2-3 sprigs
lemon (zest)
saffron
pinch
cardamom
box
ground cinnamon
pinch
salt
pepper
carrots
1-2 pcs.
bulb
bay leaf
pepper peas
greens
Step 1/9
Thaw the duck in advance in the refrigerator, rinse, remove the rest of the feathers, cut off the last phalanges of the wings. Often prick the skin of the duck with a sharp fork.
Step 2/9
Soak the rice in cold salted water.
Step 3/9
In a large saucepan or duckling, put the wings, peeled onions and carrots, bay leaf, peppercorns, stems of spicy greens, cover with water and bring to a boil, put the duck and cook at a slight boil for about half an hour. If you want to bandage the bird, do it before cooking.
Step 4/9
Put the boiled duck on a dish, pat dry with a napkin and let dry for about half an hour. The broth left over from the duck can be boiled for another half hour with vegetables, and then strained, cooled and frozen - it will be an excellent base for the post-holiday hodgepodge team!
Step 5/9
Meanwhile, prepare the filling: peel and chop pistachios not too finely, soak cherries and dried apricots in warm water.
Step 6/9
Remove the cardamom from the box and rub, pour over the saffron with 50ml boiling water and cover.
Step 7/9
Boil 3-4 liters of water, salt well, rinse the rice until transparent and boil almost until tender in boiling water (6-8 minutes).
Step 8/9
Drain, add saffron infusion, spices, salt, dried fruits, pistachios and finely chopped mint leaves to rice, gently mix.
Step 9/9
Transfer the duck to a spacious baking dish, preheat the oven to 240 degrees. Stuff the duck with rice (not tight), arrange the remaining rice around the duck, cover the rice with foil, bake the duck for about an hour. Cover the finished duck with foil and leave for 10 minutes, then garnish with mint sprigs and serve!
Ingredients for 4 servings
duck
1.8-2 kg
long grain rice
250 g
dried cherry
50-70g
dried apricots
7-10 pcs.
salted pistachios
100 g
mint
2-3 sprigs
lemon (zest)
saffron
pinch
cardamom
box
ground cinnamon
pinch
salt
pepper
carrots
1-2 pcs.
bulb
bay leaf
pepper peas
greens
Nutritional value per 100 g
Calories
343 kcal
Proteins
17 g
Fats
24 g
Carbohydrates
14 g
Saturated fat
6 g
Dietary fiber
1 g
Added sugar
0 g