Duck stuffed with rice and herbs
Ingredients
Features
Description
1. In a skillet, heat the butter and protomai over medium heat onion and garlic until soft; move into a large bowl, to add the bread cubes, pre-boiled rice, basil, rosemary, sage, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add the raisins, chopped nuts, broth. All gently stir.
2. Duck wash, dry, salt the inside, fill the remaining salt and stuffing. Place the bird breast up in a refractory form of the oven, pierce the skin with a fork in several places, not touching the meat.
3. Bake (uncovered) at 180 ° C for about 2 hours until tender. Cover with foil and duck ready leave for 20 minutes before serving.
Translated by site: wday.ru
