Aliona Tihai

Marinated duck stuffed with rice and veggies – so tender and full of taste. It remember me the holidays spent with my family.

[recipe title=”Marinated duck stuffed with rice and veggies” servings=”8 pers” time=”4hr” difficulty=”medium”]

INGREDIENTS

For marinade

• 1 duck (roughly 1.6-2 kg)
• sea salt
• freshly ground rainbow peppercorn blend
• 1 heaped teaspoons of 7-spice blend Shichimi togarashi (Japanese seasoning)
• 2 spoons of mustard
• 2 spoons of mayo
• 1 clementine
• 6 fresh bay leaves
• 1 big onion
• 2 beers

For stuffing

• precooked 200 gr rice
• 1 carrot
• 1 medium onion
• salt, pepper
• 1 apple

For the gravy

• 1 big carrot
• the onion from marinade
• some cauliflower
• some cherry tomato
• 2 apples
• some garlic
• 1 clementine

[/recipe]

STEPS

1.  Season the duck with salt, mustard, and the 7-spice blend, rubbing all over so the flavor catches in all the nooks and crannies. Halve the clementine and place it into the cavity along with the bay leaves and chopped onion.
2. Put the duck in a big bowl and pour the beer over it. Leave to marinated 1 night in the fridge.
3. It’s time to cook our duck, but before we have to stuff here. We will make a blend from frying onion and carrot in the oil and precooked rice. Remove the duck from marinade and stuff with this blend an 1 apple. To keep the blend inside put 1 or 2 toothpicks.
4. Place the duck in a medium-sized roasting tray, with all the stuff for the gravy and the onion from the marinade and cook at 250°C/400°F/ for around 3 hour 20 minutes.