Stuffed Duck with Wild Mushrooms

"Game, forest mushrooms and sauerkraut - of course it`s going to taste magnificent."
Preparation60 min.
Cooking180 min.
Тotal240 min.
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  • 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
  • salt
  • 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).

Add the rice, a little chopped bacon (for flavor), alcohol and add some warm water, mix well, season with black pepper and cook until it remains in oil.

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.


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