Roasted duck stuffed with rice, nuts and aromatic herbs

Roasted duck stuffed with rice, nuts and aromatic herbs

Ingredients

• Onions 120 g
• Garlic 1 clove
• 1 tablespoon butter
• Rice 1/2 cup
• Stale white bread 2 slices
• Dried basil 1 teaspoon
• Dried parsley 1 teaspoon
• Dried rosemary 1 teaspoon
• Dried sage 1 teaspoon
• Salt 1 teaspoon
• Ground black pepper 0.125 teaspoon
• Chopped pecans 100 g
• Dark raisins 100 g
• Chicken broth ¼ cups
• Duck 2.2 kg

Directions

1. Boil rice in boiling water until tender. Drain and rinse with cold water.
2. Melt the butter in a skillet and fry the finely chopped onion and chopped garlic until soft. Transfer to a bowl.
3. Add small diced bread, rice, basil, parsley, rosemary, sage, 0.5 teaspoons of salt and black pepper to the garlic onion. Mix well.
4. Then add raisins, nuts and broth. Stir gently again.
5. Preheat oven to 180 degrees.
6. Rub the duck with the remaining salt and put the filling inside. Sew up the hole, put the bird breast-side up into the mold.
7. Pierce the skin in several places with a skewer.
8. Fry the poultry for about 2 hours until tender.
9. Remove excess fat from the mold, cover the mold with foil and leave for 20 minutes before serving