Stuffed Duck on a Bed of Rice

Home cooking can be very tasty and refined … see for yourself!

Details

  • Preparation Time: 100 minutes
  • Cooking Time: 72 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Decoration

  • 2 twigs Rosemary, fresh

  • 1.5 kg Game meat, Duck, meat and skin, fresh

  • 2 pinch Spices, pepper, black

  • 2 teaspoons Salt, table

  • 1 piece Onion, raw

  • 120 g Meat, chicken, liver

  • 120 g Butter, unsalted

  • 2 piece Egg, egg yolk, fresh

  • 300 ml Soup base, chicken, cube

  • 2 spoons Apricot, dry

  • 1 spoon Raisins

Rice

  • 1 piece Onion, raw

  • 2 spoons Oil, olive

  • 30 g Butter, unsalted

  • 350 g Rice, white, short grain

  • 1.5 l Soup base, chicken, cube

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 2 twigs Parsley, fresh

Zeliščni šopek

  • 4 twig Thyme, fresh

  • 5 twig Parsley, fresh

  • 3 twigs Rosemary, fresh

Steps

  1. Wash the duck inside and out, dry it well, and rub it with salt and pepper. Peel the onion and finely chop it. First, wash, dry, and chop the herbs for the bouquet garni, then chop the liver. Place a pan on the stove and heat it well, then melt 60g of butter in it.

  2. Quickly sauté the onion and chopped herbs in the butter, then remove everything from the pan and set it aside in a warm place. Add the chopped liver to the pan and cook it in the fat for 3 minutes, then add the onion and herbs back in. Slowly mix in the egg yolks. Stuff the duck with the prepared mixture.

  3. Sew the opening of the duck with kitchen twine. Preheat the oven to 220°C. Grease a baking dish, then place the duck in it and roast it in the preheated oven on the upper rack for 10 minutes. Then lower the temperature to 180°C, move the duck to the lower rack, and roast for another 45 minutes. Baste the duck several times with the juices that collect in the dish.

  4. Meanwhile, prepare the rice. Thoroughly wash and dry the parsley, then finely chop it. Place a pot on the stove, pour in the broth, bring it to a boil, and set it aside. Peel and finely chop the onion. Rinse the rice in a large colander under running water until the water runs clear.

  5. Place a pot on the stove and heat the butter and olive oil in it. Sauté the onion in the butter and oil, stirring constantly, until translucent. Add the rice and stir with a wooden spoon for a minute or two to coat it with the onion and butter.

  6. Add a full ladle of hot broth and stir constantly with a wooden spoon. When the rice absorbs the liquid, add another ladle of broth. Continue stirring and adding broth for 25 minutes until the rice is well cooked. Then remove the pot from the heat, season the risotto with salt and pepper to taste, and add the parsley.

  7. When the duck is ready, serve the rice in a large ovenproof dish and add dried apricots and raisins. Place the roasted duck on the bed of rice and garnish it with washed sprigs of rosemary. Serve the prepared dish to your guests.

Nutrition Information (Per 100g)

  • Calories: 246.22 kcal
  • Fat: 14.53 g
    • Saturated Fat: 6.04 g
  • Carbohydrates: 14.88 g
    • Sugars: 2.34 g
  • Protein: 11.84 g
  • Fiber: 0.62 g