Duck Stuffed With Rice with Raisins

Duck Stuffed With Rice with Raisins

ingredients:

One great old duck

seasonings:

2% of the weight of the meat salt, or
1 spoon (soup) shallow for every pound of meat
1 teaspoon (tsp) ginger powder or
6 slices of fresh ginger
1 cup dry white wine
1 whole pepper without seeds lady finger prick
1 large onion, chopped
2 fresh bay leaves
2 sprigs of fresh oregano, or basil
2 sprigs of fresh rosemary
2 sprigs of fresh mint
1 bunch of parsley and chives integers
2 unpeeled oranges, sliced ​​thin
1 lemon juice only
1 or 2 liters of cold water
1 piece of cinnamon stick
1 pinch of ground cloves

Orange Sauce:

1 The background of strained broth from roasting pan or
1 cup beef broth
1 glass of orange juice
1 spoon (soup) of lemon juice
2 tablespoons (soup) of wheat flour
2 tablespoons butter
½ cup orange peel, cut into thin strips
½ pint of boiling water to throw over the orange peel


  How to Prepare:

Rinse the bird, loosen skin from breast and thigh duck.
Do not pierce the skin of any bird, if you poke beneath the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange and lemon juice and dry white wine.
Leave tempered for 24 hours in the refrigerator capped with a napkin, or in a thick plastic bag.

The next day put the duck with the breast side up, in a large saucepan with the spices and water, bring to the fire to give boiled for about half an hour.
Turn off the heat and let cool in the pan covered.
When cold, remove from pan to strain the spice.
Place the duck in a roasting pan lined with foil, pour a cup of broth seasoning, strained.
Besunto beneath the skin, breast and thigh duck with butter.
Cover with aluminum foil, so that, going slack over the bird, not to stick to the bird.

Bake in preheated medium oven 180 ° C for 40 'minutes for every pound, according to your stove.

For stuffing the duck:

ingredients:

2 cans of ham pâté
3 sour apples in thick grated drain
2 tablespoons butter
2 tablespoons cream cheese cheese, or
2 tablespoons grated Parmesan cheese
1 cup salted biscuits crushed in processor or blender

How to Prepare:

Mix the pate with butter cheese cream cheese, apples and crushed wafer, if you can suspend use more butter and cheese cream cheese or grated Parmesan cheese.
Make a ball with the stuffing, or model like a big cigar,
put inside the bird or sew with needle and thick thread or fasten with toothpick.
With the same recipe can substitute the duck for chester, turkey, chicken or other bird mallards.

Rice With Raisins:

ingredients:

2 cups of cooked rice with tea time
4 cup cold water shower
1 cup seedless raisins tea, or to taste
1 tablespoon butter
½ cup chopped parsley (optional) Tea
1 tablespoon chopped fresh mint (optional)

How to Prepare:

Place the rinsed rice in a saucepan, without frying, add the cold water, salt, 2 tablespoons of grated onion and 2 tablespoons of oil, let it cook until dry, or
Put the water to boil with salt, oil, onion, when the water boils put the rice, stir well, leave to dry in a fire.

How to Prepare Rice With Raisins:

In a large skillet, heat the butter over low heat, toss the raisins and let it warm up for 5'minutos, stirring constantly.
Then add the cooked rice mix well, remove from heat and add the parsley and lastly the chopped mint niggling well.

If you want you can add some chopped walnuts coarsely.
Arrange on a large platter and garnish stainless edges with dried fruits, or fresh chopped. Mango, Orange and others.

How to Prepare the sauce:

Place in a pan with a little melted the bottom of the strained pan, being careful not to get too salty butter.

Then stir in the orange juice and lemon juice, boil well, 5 '10' minutes.

Dissolve the flour with a little cold water or orange juice, pour the sauce stirring constantly until the flour and cook the sauce becomes thick.
  I- Option:
trim:
Cut several orange peel into very thin strips without the white part, play boiling water, let the boil, strain through a fine sieve. Return the water and repeat this operation for three times.
Then put the peels in a strained syrup with sugar, cinnamon, cloves and ginger, simmer until a thick syrup and the shining shells.

trim:

II - Option:

1 pound of fresh Japanese laranjinha or compote.
Can substitute orange marmalade or orange slices.
Green leaves of curly lettuce, pitted prunes.

Accompanying rice with raisins, and green salad or mashed potatoes, or carrots or parsnip

observation:
New duck does not need cooking before baking