Ducks Many people prefer to eat fatty meals because of their delicious taste and taste. For example, in addition to meat and chicken, ducks include these meals. where many prefer to cook it.
Rice-stuffed duck ingredients
Big size duck.
A cup of Egyptian rice
Two onions, medium size.
One tablespoon of black pepper
One and a half tablespoons of salt.
A tablespoon of mixed spices
Half a cup of concentrated tomato juice
A pinch of black pepper.
One tablespoon of olive oil.
How to prepare
We wash the rice well several times, then soak it in a quantity of warm water for twenty-five minutes, then filter it from the soaking water.
Put the rice in a bowl, then add black pepper and onions after sprinkling it. We wash and clean the duck well, and then dip it well in the flour.
We prepare the rice filling and put it in the stomach of the duck and close it from the bottom, either by stitching it with a needle or by using wooden toothpicks.
Put the second onion in the pot, and water until half of the pot is submerged, with a pinch of salt, black pepper, and mixed spices.
We leave all these ingredients together until they boil over the fire, and then we put the duck in the pot.
We leave the duck until it is fully cooked over the fire, and attention must be paid to the amount of water used in boiling; Where the amount must be sufficient until the rice is cooked.
While the duck is cooking, we prepare a sauce to add to it, and this sauce consists of tomato juice, salt,
black pepper, and a spoonful of oil.
After the duck is cooked, brush it with the sauce that we prepared previously, then cover it completely with it, then put it in the tray and put it in the oven, and leave it in it until it is completely browned.
Roast duck with vegetable ingredients
Four pieces of large duck leg.
Eight grains of small potatoes.
A cup of fresh mushrooms, cut into slices.
Half a bunch of spinach leaves.
Onion, small, grated.
A small spoon of salt.
Half a teaspoon of black pepper.
A teaspoon of tomato paste.
Four cloves of mashed garlic.
Juice half a lemon.
A pinch of dry mint
Two tablespoons of olive oil
A pinch of ground rosemary.
How to prepare
Put garlic, lemon juice, onions, dry mint, rosemary, tomato paste, salt, black pepper, and olive oil in an electric blender, and mix well for several minutes until the ingredients interfere with each other completely.
We rub the duck with the previous seasoning and wrap it well, then put it with the seasoning in the refrigerator for the next day so that it tastes good.
We take out the duck pieces from the refrigerator, then put them in the oven tray with a cup of warm water, and leave them in the oven at a temperature of two hundred degrees Celsius for twenty-five minutes.
Boil whole potatoes in a saucepan filled with boiling water, and leave them on the stove until they are fully cooked.
We take out the potato grains from the boiling water, then peel them and mash them well, and put them aside.
In a non-stick frying pan, sauté the mushroom and spinach slices until slightly wilted, then add the mashed potatoes, and season the mixture with a little salt and black pepper.
We take the liquid formed from roasting the duck in the tray, put it on the vegetables, and stir the mixture together for a few minutes over low heat. We put the vegetables in the serving dish, put the duck thighs on them, and serve them.
You must be logged in to post a comment.