Duck washed, dried outside and inside. Crushed juniper berries, pepper, add the mashed in the palms of needles of rosemary and a little red hot pepper. RUB this mixture into the duck on all sides, freely install in foil and put into the fridge for a day to marinate. Remove an hour before cooking and allow to warm up.

Red wash rice, drain off the water.

Cut into cubes 50 g smoked pork belly and lightly fried until melting of the fat. Add the finely chopped onion and fry everything together until a light gold.

Add drained rice and pour boiling water according to instructions. I took water less than -1:2. Season with salt and sprinkle with lemon juice. Cook until completely absorbed water.

Coarsely chop the mushrooms and peeled Apple. Fry in oil until gold.

Mix the mushrooms and apples with the rice, sprinkle with marjoram and black pepper, mix well. Cool.

Stuff duck with stuffing, stabbing the skin from the neck.

After stuffing to stab the carcass from the bottom, tie the legs and wings. Lay the duck in a deep form and put in a cold oven. To enable heating to 200 ° C after half an hour, reduce to 180 and bake the duck for another half hour. If you start to burn-cover with foil. In an hour from the start of the roasting for anyone to cover with foil and bake another half hour. Then remove the foil to check the readiness-if you puncture the juice of light to give the duck more brown without the foil. The bird is ready remove from the oven, tightly cover with foil and let stand for 15-20 minutes to distribute juices.

Until a duck is baked, you can prepare her delicious, spicy cabbage. The rest of the bacon into small cubes and fry with chopped onion until light blush.

Add the second peeled Apple, diced, slightly browned. Add honey and salt. Add shinkovannoy cabbage-better red – beautiful. Give the cabbage to settle under the cover, then remove cover and simmer, stirring occasionally. After 5 minutes pour the balsamic vinegar, salt, sprinkle with pepper and marjoram. Simmer for another 5 minutes.

To serve the duck on a large dish. Cabbage as an accompaniment. Dry red wine, duck is welcome.