Duck is one of the poultry birds that a person has known since ancient times. Studies have shown that the ancient Egyptians were raising ducks to take advantage of his meat and feathers, and duck meat is distinguished from the rest of the poultry meat by containing a high percentage of fat, and for this it is consumed in less compared to chicken meat.
Nevertheless, duck meat is rich in nutrients, as it contains a high percentage of protein needed to build the body’s tissues, in addition to iron that contributes to the formation of hemoglobin, zinc that enhances the body’s immunity, and phosphorus that helps convert food into energy, in addition to copper that supports brain functions, and comparisons show that duck meat contains amounts of these elements larger than it is found in chicken meat.
How to prepare the duck stuffed with rice
When purchasing the ducks for cooking, it is preferable to choose the small duck chick because it needs less cooking time compared to the large, and its meat is more fun and easier to chew.
the components:
It weighs about 2 kg
3 onions
A pinch of salt, pepper and spices as desired
A cup of orange or lemon juice
A cup of rice
1 teaspoon of cinnamon
1 tablespoon of butter
How to prepare:
The duck is well cleaned of the skin to reduce the amount of fat, wash and then soak in water mixed with salt and flour and a little vinegar for two hours, then wash again.
Mix orange juice with rough, spoiled onions, spices and cinnamon to make the marinade.
The duck is well seasoned from the inside and outside the mixture and left in the refrigerator for several hours and preferred overnight to absorb the flavors.
In a skillet, smooth, smooth, smooth on the butter, then add the rice with an appropriate amount of water and cook until it becomes half mature.
The duck is removed from the refrigerator and the marinade is removed from inside, then stuffed with rice and closed using wooden sticks or thick thread.
The residue of the marinade is placed over and under the duck, wrapped with aluminum foil, then baked in an oven at a low temperature for about two hours.
After ripening, the aluminum paper is removed and the duck is placed under the grill until it is fried, while keeping the resulting broth to serve.
The duck is served in a serving dish with salad, milk, lemon slices, pickles as desired.
