Any festive table will be decorated with a tender and fragrant duck with a golden crispy crust. Today I want to offer you a recipe for a duck baked in a sleeve, stuffed with rice and mushrooms, in a honey-soy marinade.

Summary

Ingredients

• Duck – 2 kg
• Soy sauce – 6 tablespoons l.
• Honey – 2 tbsp
• Garlic – 3-4 cloves
• Provencal herbs – 1 tbsp
• Ground black pepper – 0.5 tbsp
• Salt – 1 teaspoon
• Rice (raw) – 1 glass
• Champignons – 200 g
• Carrots – 2 pcs.
• Bulb onions – 1 pc.
• Dill – optional
• Vegetable oil – for frying

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Instructions

1. Prepare food. Before marinating the duck, scald with boiling water and dry.
2. Combine soy sauce, honey, salt, pepper, garlic, and Provencal herbs and the marinade is ready.
3. Grate the duck thoroughly with the resulting marinade inside and out and send to marinate in the refrigerator for at least 2 hours, if possible, leave to marinate overnight.

   

4. To prepare the filling, chop the mushrooms, carrots, and onions.
5. Fry in vegetable oil.
6. Add rice to fried vegetables, season with salt and pepper, add water, and leave to cook over low heat. Add fresh dill at the end of cooking if desired.
7. Cool the filling and stuff the duck.
8. Sew the duck cavity with a thread or connect with toothpicks.

   

9. Place the duck in a roasting sleeve, tie the ends. Make several punctures on top for steam to escape. Send the duck to the oven, preheated to 190 degrees, for 1.5 hours. After the indicated time, remove the duck in the sleeve from the oven, cut the sleeve, and bake for another 30 minutes.
10. Duck stuffed with rice and mushrooms in the soy-honey marinade is ready!