Roast Duck Stuffed with Rice, Nuts, and Aromatic Herbs
⏳ Time
3 hours
🥕 Ingredients
15
🍽️ Servings
6
Description
Roast duck stuffed with rice, nuts, and aromatic herbs
Ingredients
- Onion - 4.2 oz
- Garlic - 1 clove
- Butter - 1 tablespoon
- Rice - ½ cup
- Stale Bread - 2 pieces
- Fresh basil leaves - 1 teaspoon
- Dried parsnip - 1 teaspoon
- Dried Rosemary - 1 teaspoon
- Chopped Sage Leaves - 1 teaspoon
- Salt - 1 teaspoon
- Ground Black Pepper - 0.1 teaspoon
- Chopped almonds - 3.5 oz
- Light Raisins, Seedless - 3.5 oz
- Chicken Broth - ¼ cup
- Duck - 4 lbs
Step by Step guide
Step 1
Boil the rice in boiling water until cooked. Drain and rinse with cold water.
Step 2
In a skillet, melt the butter and sauté the finely chopped onion and minced garlic until soft. Transfer to a bowl.
Step 3
To the onion and garlic, add the bread cut into small cubes, rice, basil, parsley, rosemary, sage, 0.5 teaspoons of salt, and black pepper. Mix well.
Step 4
Then add the raisins, nuts, and broth. Gently mix again.
Step 5
Preheat the oven to 356°F.
Step 6
Rub the duck with the remaining salt and stuff it with the filling. Sew up the opening and place the bird breast-side up in a baking dish.
Step 7
Pierce the skin in several places with a skewer.
Step 8
Roast the bird for about 2 hours until cooked through.
Step 9
Remove excess fat from the dish, cover with foil, and let rest for 20 minutes before serving.
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