Every family has its signature holiday dish. For some, this is a bucket of Olivier, for others, a cake with whipped cream. A festive dish, it’s festive for that, to cook only on holidays. Not all the time. I understand that with a great desire and a fair amount of imagination, holidays can be arranged endlessly. Here in our country – a holiday on a holiday. Especially in the month of May and at the beginning of the year. Jokes, jokes, and the people have nostalgia for work. Well, here we are waiting for a holiday: birthday, New Year, Day of the Paris Commune. In our family, the question “what will we cook for the festive table” does not arise. Of course duck stuffed with rice with apples and oranges. Duck with apples – delicious in any form. The duck recipe in the oven is not difficult and always delicious.

Unfortunately, it is not possible to buy fresh duck. It might be somewhere, but I don’t know where. During my childhood, 30 years ago, ducklings, God forgive me, were sometimes sold in stores. Miserable, starved carcasses, with paper-wrapped heads. So we stomp into the big market and buy a frozen broiler. Kilogram at 2.5. Not less. There is nothing in the smaller one.

Yield: 4 servings
Preparation: 30 min
Cooking: 3 hours
Ready in: 3 hours 30 minutes

Ingredients:

Gutted duck – 2 kg
Mayonnaise or olive oil – 2 tbsp.
Red sweet paprika – 1 tsp
Butter – 2-3 tbsp. l.
Orange – 1 pc.
Rice – 1 cup
Карри – 1 ч. l.
Apple – 3 pcs
Соль – 1 ч. l.
Перец черный молотый, Кориандр молотый, Базилик сухой, Чеснок в гранулах, Перец Чили – 1 ч. l. (total)

Preparation of stuffed duck:

1. So. We defrost the carcass. Ideal in the refrigerator, not in the air. So the carcass flows less. When it finally got cold, we extract everything that we managed to push into it – the neck, the navel, the heart, pieces of fat, the remnants of the esophagus. We try to remove the remnants of the lungs, and internal fat. Let’s just throw it all away. Or we feed the cats.

We take a large needle. When I was little, my grandmother sewed felt boots with such a needle and called it “gypsy”. We tie a meter of harsh thread to it. Better not kapron, but cotton. I use a thread called “iris”. The color doesn’t matter.

With this thread, we sew a hole along the skin where the neck was.

Then we salt the duck a little from the inside and sprinkle spices from the inside.

Boil 2-3 liters of water in a saucepan. Add half a tablespoon of salt. AT boil rice in boiling water. Rice needs 1 cup. Rice is better to choose not “noname”, but the one on which the name of the rice is written, in the sense of its variety. Rice needs crumbly, as for pilaf. We don’t cook sushi. Rice is cooked until almost cooked. We try, if, when biting, hardness is still slightly felt in the grain – this is it.

We throw the rice in a colander, rinse thoroughly under running cold water. Let the water drain and put the rice in a deep bowl.

Add a tablespoon of spice mixture, add more salt. Add 2-3 tablespoons of melted butter (butter!!!). We clean a large apple from the middle and from the skin. Crumble fairly finely into cubes. Peel the orange and remove the white fibers as much as possible. Finely chop into pieces. Add apple and orange to rice. ATсе тщательно перемешиваем.

2. We immediately stuff the duck with minced meat. If everything is correct, everything will fit inside and there will be no space left. Further, according to the usual scheme – a needle-thread, we sew up the stomach. Large beautiful stitches.

3. If this is all done before bed, the duck can be put in the refrigerator overnight. In the morning, remove the duck from the refrigerator.

Sprinkle with salt and spice mixture. We coat with vegetable fat or trivial mayonnaise. Whoever likes it.

4. We take a large saucepan, a goose dish, a baking sheet with high sides. Grease the bottom and sides lightly. We get another orange and 2 apples. Again, we chop the fruit according to the scheme of the previous day.

Sprinkle chopped fruit with spices and salt. From above we lay the duck with the belly to the top, the wings should be pressed to the sides, at least tie them.

5. Put in a preheated oven. Temperature 220 degrees. Cook duck for a long time. The maximum that we got was 3 hours. But after 2 hours it’s worth checking. During this time, the duck must be turned over several times. A sign of readiness – a cut in a leg or breast – does not bleed.

6. During this time, the duck should acquire an amazing shade. The smell is just killer.

After frying, cut the duck with scissors. Carefully choose the filling in a separate bowl.

7. If the size of the festive dish allows, on the dish itself in the center of the slide. Spread the duck pieces around the edge of the dish. Separately, serve the apple and orange sauce that has formed on the baking sheet as a result of frying. Let’s start the holiday!