To cook such an unusual and delicious on the table? This question always worries many housewives on the eve of any holiday. We offer you a win-win option - a duck stuffed with mushrooms. The dish turns out deliciously fragrant, juicy and, of course, original.
Duck stuffed with buckwheat and mushrooms
Ingredients:
- Duck carcass - 1 piece;
- buckwheat groats - 1 item;
- fresh champignons - 300 g;
- vegetable oil;
- bulb - 1 piece;
- spice.
Preparation
Let's figure out how to make a duck stuffed with mushrooms. The carcass is singed, washed and boiled almost to readiness. Mushrooms are processed and cut into plates. We chop the finely chopped bulb in vegetable oil, and then add the mushrooms and continue to fry until done.
Then boil separately buckwheat, add salt to taste and mix with vegetable roast. The boiled duck is placed in a roasting dish, stuffed with the prepared stuffing, sewed holes and sent for 1 hour in the oven. Bake the bird at a temperature of 200 degrees to the full readiness of the meat.
Duck stuffed with rice and mushrooms
Ingredients:
- duck - 1,5 kg;
- boiled rice - 3 items;
- white dried mushrooms - 30 g;
- olive oil - 3 tbsp. spoons;
- soy sauce -2 tbsp. spoons;
- spice.
Preparation
We wash the duck, dry it with a towel and process it, removing the insides and separating the meat from the bones. In the bowl, pour olive oil, add soy sauce , mix and smear the marinade received duck from all sides. Then we put the bird in the fridge for 40-50 minutes to marinate. During this time we cook until rice is ready and soak the dried mushrooms, filling them with warm water. Next, mushrooms are crushed and mixed with boiled rice.
The stuffing is stuffed with carcass, the hole is sewn with thread, or chopped with wooden toothpicks. Now put the duck in the brazier and bake for about 80 minutes in the oven at 220 degrees. We serve the ready dish by cutting the duck with slices and using the filling as a garnish.
Duck stuffed with potatoes and mushrooms
Ingredients:
- duck - 1 piece;
- fresh champignons - 300 g;
- potatoes - 10 pcs .;
- garlic - 5 denticles;
- greens of dill;
- spice.
Preparation
To begin with, the duck is washed in cold water, cleaned of feathers and down and rubbed inside and outside squeezed through the press with garlic, pepper and salt. Potatoes are cleaned, cut into cubes and boiled until half-ready in salted water. Champignons are processed, chopped, dill greens finely chopped and mixed with boiled potatoes.
With the filling stuffed we stuff the duck, we sew holes and place the bird on a baking sheet, greased with vegetable oil. Bake the dish in the oven for about an hour and a half at a temperature of 200 degrees. After the duck gets a crispy golden crust, we take it out of the oven, take out the stuffing and serve immediately to the table.