Name: Duck with red rice and cabbage
Yield: 0
Ingredients: Duck - 1 PC.; Brown rice - 1 Art.; Pork belly - 150 gram; The apples - 2 PC.; Bulb onions - 1 PC.; Champignon - 150 gram; Green onion - 1/2 beam; White cabbage - 1/2 kg; Vegetable oil - 1 tbsp; Balsamic Vinegar - 1 tbsp; Honey - 1 tbsp; Lemon juice - 1 tbsp; Black pepper - 1/2 Tsp; Chilli - 1/2 Tsp; Juniper berries - 4...5 PC.; Rosemary - 1 pinch; Marjoram - 1 Tsp; Salt - taste

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Ingredients for - Duck with red rice and cabbage

1. Duck - 1 PC.

2. Brown rice - 1 Art.

3. Pork belly - 150 gram

4. The apples - 2 PC.

5. Bulb onions - 1 PC.

6. Champignon - 150 gram

7. Green onion - 1/2 beam

8. White cabbage - 1/2 kg

9. Vegetable oil - 1 tbsp

10. Balsamic Vinegar - 1 tbsp

11. Honey - 1 tbsp

12. Lemon juice - 1 tbsp

13. Black pepper - 1/2 Tsp

14. Chilli - 1/2 Tsp

15. Juniper berries - 4...5 PC.

16. Rosemary - 1 pinch

17. Marjoram - 1 Tsp

18. Salt - taste

How to cook deliciously - Duck with red rice and cabbage

1. Stage

Wash the duck, dry inside and outside. Grind juniper berries, peppercorns, add the needles of rosemary grinded in the palms of your hands and a little red hot pepper. Rub the duck with this mixture on all sides, wrap loosely in foil and leave in the fridge to marinate for 24 hours. Take it out an hour before cooking and let it warm up.

2. Stage

Rinse red rice, let the water drain.

3. Stage

Dice 50 g of smoked pork brisket and lightly fry until the fat melts. Add the finely chopped onion and fry all together until lightly golden.

1. Stage. Duck with red rice and cabbage: Dice 50 g of smoked pork brisket and lightly fry until the fat melts. Add the finely chopped onion and fry all together until lightly golden.

4. Stage

Add the rice and pour boiling water according to the instructions. I took less water -1:2. Season with salt and lemon juice. Cook until all the water is absorbed.

1. Stage. Duck with red rice and cabbage: Add the rice and pour boiling water according to the instructions. I took less water -1:2. Season with salt and lemon juice. Cook until all the water is absorbed.

5. Stage

Coarsely chop the mushrooms and peeled apple. Fry in oil until gilded.

6. Stage

Mix mushrooms and apples with rice, sprinkle with marjoram and black pepper, mix well. Let cool.

7. Stage

Stuff the duck with stuffing by stabbing the skin on the side of the neck.

8. Stage

After stuffing, stab the carcass from underneath, tie the legs and wings. Put the duck in a deep mold and put it in a cold oven. Turn on the heat to 200 degrees, after half an hour reduce to 180 and bake the duck for another half an hour. If it starts to stick, cover with foil. In an hour from the beginning of baking cover with foil anyway and bake for half an hour more. Then take off foil, check readiness-if the juice is light when pierced, give the duck more browning without foil. Take the finished bird out of the oven, cover tightly with foil and let stand for 15-20 minutes to distribute the juices.

1. Stage. Duck with red rice and cabbage: After stuffing, stab the carcass from underneath, tie the legs and wings. Put the duck in a deep mold and put it in a cold oven. Turn on the heat to 200 degrees, after half an hour reduce to 180 and bake the duck for another half an hour. If it starts to stick, cover with foil. In an hour from the beginning of baking cover with foil anyway and bake for half an hour more. Then take off foil, check readiness-if the juice is light when pierced, give the duck more browning without foil. Take the finished bird out of the oven, cover tightly with foil and let stand for 15-20 minutes to distribute the juices.

9. Stage

While the duck is roasting, you can prepare a tasty spicy cabbage to go with it. Cut the rest of the brisket into small cubes and fry with chopped green onions until lightly browned.

1. Stage. Duck with red rice and cabbage: While the duck is roasting, you can prepare a tasty spicy cabbage to go with it. Cut the rest of the brisket into small cubes and fry with chopped green onions until lightly browned.

10. Stage

Add a second peeled apple, diced, slightly brown. Pour over honey and salt. Add the shredded cabbage, preferably red cabbage - it is more beautiful. Allow the cabbage to settle under the lid, then remove the lid and stew, stirring. After 5 minutes, drizzle with balsamic vinegar, salt, sprinkle with hot pepper and marjoram. Braise for another 5 minutes.