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Rice in a sleeve with duck and vegetables

A very tasty simple healthy dish for every day! I just love simple quick meals, but when they are also healthy and beautiful, I love them doubly! This recipe fits perfectly in this regard, and besides, it is also very easy to prepare!
nasstinAuthor avatar
The author of the recipe
Rice in a sleeve with duck and vegetables
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 7 g
Fats 42 % 14 g
Carbohydrates 36 % 12 g
201 kcal
GI: 17 / 83 / 0

Step-by-step cooking

Cooking time: 50 min

  1. Step 1:

    Step 1.

    Necessary Ingredients

  2. Step 2:

    Step 2.

    We will salt the duck, any parts of the bird will do for this recipe, I have shins, wings and thighs.

  3. Step 3:

    Step 3.

    Add ground black pepper, it is best to take freshly ground

  4. Step 4:

    Step 4.

    We pass garlic through the press

  5. Step 5:

    Step 5.

    Mix well and set aside for now

  6. Step 6:

    Step 6.

    Now we wash the rice to clear water

  7. Step 7:

    Step 7.

    Drain the muddy water

  8. Step 8:

    Step 8.

    Measure the sleeve of the desired length, tie one edge and pour rice into it

  9. Step 9:

    Step 9.

    Finely chop the onion

  10. Step 10:

    Step 10.

    Pour the onion into the sleeve

  11. Step 11:

    Step 11.

    We cut the carrots arbitrarily, I cut them into cubes

  12. Step 12:

    Step 12.

    Pour into the sleeve

  14. Step 13:

    Step 13.

    Add green peas, I have it frozen, you can fresh

  15. Step 14:

    Step 14.

    Add Bulgarian pepper, I have it frozen too

  16. Step 15:

    Step 15.

    Solim

  17. Step 16:

    Step 16.

    Mix well right in the sleeve, today I have a baking bag instead of a sleeve, for such recipes it is very convenient, because one edge is already sealed, but otherwise it is the same as the sleeve

  18. Step 17:

    Step 17.

    Spread the prepared pieces of duck on top

  19. Step 18:

    Step 18.

    Pour in 0.5 liters of water here

  20. Step 19:

    Step 19.

    Tie the second edge of the sleeve

  21. Step 20:

    Step 20.

    Put the sleeve on a baking tray and bake in the oven at 180 degrees for 35 minutes

  22. Step 21:

    Step 21.

    After the specified time, we take our dish out of the oven and cut the sleeve, put it in the oven for another 10 minutes

  23. Step 22:

    Step 22.

    After the specified time, our dish is ready!

  24. Step 23:

    Step 23.

    Bon appetit!

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353   kcal/100g
  • Brown raw rice - 360   kcal/100g
  • Boiled brown rice - 119   kcal/100g
  • White fortified raw rice - 363   kcal/100g
  • Fortified boiled white rice - 109   kcal/100g
  • White rice, steamed, with long grains raw - 369   kcal/100g
  • Steamed white rice, boiled with long grains - 106   kcal/100g
  • Instant dry rice - 374   kcal/100g
  • Instant rice, ready to eat - 109   kcal/100g
  • Fig - 344   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Duck II category - 287   kcal/100g
  • Roast duck - 401   kcal/100g
  • Duck I category - 405   kcal/100g
  • Garlic - 143   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Fresh green peas - 280   kcal/100g
  • Canned green peas - 55   kcal/100g
  • Water - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Table salt - 0   kcal/100g

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