Duck stuffed with mushrooms

1. Gut the duck, wash it thoroughly, pour boiling water over it.

2. Peel the garlic, pass it through the press, add salt and dry spices to the resulting mass to taste, stir. We rub the carcass with the resulting mixture, leave it to marinate.

3. Meanwhile, peel the carrots and onions, grate the carrots, and finely chop the onion. Fry the chopped vegetables in vegetable oil for 5 minutes.

4. Rinse the mushrooms, cut into thin plates, fry in a hot frying pan for 5-7 minutes.

5. Rice is washed a couple of times (until clear water), then boiled until cooked in salted water.

6. Combine rice, mushrooms, fried vegetables in one large bowl, mix, salt to taste and stuff the carcass.

7. Sew up the abdomen with a regular thread and place the duck in the sleeve for baking, securing the edges on both sides.

8. Place the carcass in the sleeve in a deep mold, send it to a preheated oven to 200 degrees. Bake for 50 minutes.

9. Carefully cut the sleeve, open it and let the duck bake for another 15 minutes. So she will become especially rosy.

10. We extract the duck from the mold. The melted fat is drained into a small container. After straining, it can be used to prepare other dishes.

And serve the duck on the table, where everyone is waiting for her.

Bon appetit!