Stuffed Duck with Wild Mushrooms
- duck - 1 (about 5.5 lb (2.5 kg))
- mushrooms - 17.5 oz (500 g)
- bacon - 3 pieces of smoked
- oranges - juice of half
- alcohol - 1 2/3 tbsp (25 ml) of whiskey, cognac, brandy
- black pepper
- butter - 2 tbsp (30 g)
- leeks - 1 bunch
- rice - 3 tablespoons
Clean the duck, singe it a little, if you wish. The front has lots of skin - cut it out. Rub it inside and out with salt and black pepper and leave it for an hour. Fry the chopped skin in a skillet without oil and when it reddens, add the chopped leeks.
Once the leeks are tender, add the giblets, butter and orange juice. Add mushrooms (I personally used home-canned chanterelles, but you can use any other sort, but if they are raw you will have to wait a little longer until the water evaporates a little).
Fill the duck with this mixture. You can close the hole with 2-3 toothpicks. Place bacon slices on the duck and put it in an oven bag. When baking, it releases a lot of fat, so make a few holes in the oven bag. Here's a trick - before putting the duck in the bag, you can add a spoonful of flour in it and shake it well, to prevent it from sticking to the bird.
Place in a preheated 356°F (180 °C) oven with the fan off and bake for 1 hour, then reduce the temperature to 302°F (150 °C) and bake for an hour and a half. Finally, cut the bag open and bake about 10 minutes in a hot oven. It is incredibly delicious.
The fat can be strained and then tossed in some sauerkraut, for example. The end result is visible in the photo.