Duck with buckwheat in the oven

Traditional Russian cuisine is loved by most housewives from Europe and America. For many of them, buckwheat is generally something exotic and unusual, and even if you cook it with duck! This dish will definitely not leave even the most consummate gourmets indifferent.

Duck stuffed with buckwheat, baked in the oven

Duck with buckwheat takes about three hours to cook, but we can confidently say that it’s worth it. Just imagine a dish with a golden crust and a garlicky aroma wafting from the kitchen. What could be better than such lunch or dinner?

1. 
   How to bake duck with buckwheat in the oven? To prepare the dish, select a large enough duck and wash it thoroughly on all sides with running water. We place the bird on the work surface of the table and wipe it with paper towels. Transfer the duck to a large, deep bowl.
2. 
   Take a head of garlic and separate it into cloves. Then we free each clove from the husk and rinse in running water.Place half of the cloves on a plate: we will need them in the process of stuffing the bird.
3. 
   Finely chop the remaining cloves with a sharp knife. Transfer the crushed mass into a separate bowl.
4. 
   Add a teaspoon of salt, nutmeg, black and red pepper to the garlic mass, pour vegetable oil over the ingredients. Stir the marinade until smooth. Let it sit for 5 minutes.
5. 
   Rub the inside of the duck with the third part of the marinade. Spread the rest of the mixture on the outside of the bird. Leave the duck for 40 minutes so that it is thoroughly soaked in the mixture.
6. 
   Pour the buckwheat onto the bottom of a large plate or onto a white sheet of paper. We sort through the grains, getting rid of debris. Pour the buckwheat into a colander and wash thoroughly with running water. Leave it in a colander to drain excess liquid.
7. 
   Transfer the buckwheat into a saucepan. Fill it with cold water. Place the pan with buckwheat on the stove and bring the liquid to a boil, and then add salt. Cook the cereal until cooked (all the liquid should boil away) and turn off the stove.
8. 
   Grind the previously peeled and washed onion. Cut it into small cubes. Place the onion in a separate container.
9. 
   Grind the peeled and washed carrots on a coarse grater, and then transfer them to another deep bowl. Heat the remaining vegetable oil in a frying pan and add the onion. Fry it, stirring constantly with a spatula. Add carrots. Fry the vegetables until golden brown.
10. 
    Transfer the onions and carrots from the frying pan to a free container and add buckwheat to them. Mix the ingredients. Buckwheat minced meat is ready.
11. 
    Place garlic cloves and minced meat inside the bird. Sew up the duck using thread and needle and place it in a baking bag. Cut the top of the bag with a knife or fork.Preheat the oven to 250 degrees. Reduce the temperature to 180-200 degrees. Place the duck on a baking sheet and put it inside the oven for 50 minutes. After the specified time has passed, remove the duck from the bag and put it back in the oven. Pour a couple of glasses of cool water into the bottom pan and cook the duck until golden brown for another 20-50 minutes. Place the bird on a plate and cut the threads. Serve the finished duck to the table.

Bon appetit!

Duck with buckwheat whole in the sleeve

Duck stuffed with buckwheat turns out very tasty and aromatic. This hearty dish is perfect for family lunches and holiday dinners – the stuffed bird looks gorgeous on the table.

Cooking time – 2 hours 10 minutes.

Cooking time – 25 minutes.

Number of servings – 6.

Ingredients:

• Salt – 1 tbsp.
• Ground black pepper – 1 tsp.
• Mayonnaise – 3 tbsp.
• Bay leaf – 1 pc.
• Duck – 1 pc.
• Buckwheat – 200 gr.
• Mustard – 2 tbsp. l.
• Water – 2 tbsp.
• Butter – 1 tbsp.

Cooking process:

Step 1. First, the duck should be thoroughly gutted, then rinsed and dried with a paper towel. Mix black pepper and salt and rub the mixture over the bird.

Step 2. In another separate container, mix mayonnaise and mustard. Lubricate the duck inside and outside with the mixture.

Step 3. Carefully sort out the buckwheat, and then pour it into a saucepan and fill it with cold water. Place the container on the stove and bring the liquid to a boil. Salt it and cook the buckwheat until soft and the liquid has boiled away.

Step 4. Stuff the bird with buckwheat. Add bay leaf and pre-melted butter in the amount of one tablespoon. Sew up the duck's belly using a needle and thread.

Step 5. Choose a spacious baking sleeve.Place the stuffed bird inside it, belly up. We pinch the ends of the sleeve tightly. Preheat the oven to 200 degrees. Place the bird in the sleeve on a baking sheet and bake for 1 hour. Reduce the temperature to 180 degrees and wait another 30 minutes. Cut the sleeve. Baste the duck with the fat that has been released. Serve the finished bird to the table.

Bon appetit!

Juicy and soft duck baked with buckwheat and apples

At first glance, it seems that cooking duck with apples takes too much time. There is some truth to this: first we marinate the bird, and then we wait a while to stuff the duck and put it in the oven.

Cooking time – 27 hours.

Cooking time – 30 minutes.

Number of servings – 6.

Ingredients:

• Duck – 1 pc.
• Apple – 2 pcs.
• Lemon – 1 pc.
• Sour cream – 1 tbsp.
• Buckwheat (cooked) – 1.5-2 tbsp.
• Onion – 1 pc.
• Vegetable oil – 2 tbsp.
• Spices - to taste.
• Salt - to taste.
• Water – 3-4 tbsp.

Cooking process:

Step 1. First rinse the gutted duck with running water and then wipe it dry with a paper towel. Wash the lemon and cut it into two halves. Squeeze lemon juice into a bowl. Pour lemon juice over the duck and rub the juice into the meat. Place sour cream, salt and spices in a separate bowl. Mix the ingredients.

Step 2. Lubricate the duck with the mixture, thoroughly rubbing it into the meat. Place the bird in the refrigerator for 24 hours. We sort out the buckwheat. We throw away the garbage and rinse the buckwheat using a colander. Place clean cereal into a saucepan and fill with cold water. Cook the buckwheat over high heat until the liquid boils, add salt to taste, reduce the heat and bring the cereal to readiness.

Step 3. Heat the vegetable oil in a frying pan.Finely chop the peeled onion and send it for frying. When the onion softens, transfer it to the buckwheat. Mix the ingredients.

Step 4. Stuff the duck with buckwheat and onions. We wash the apples under running water and cut them in half. We remove the seeds from the fruits and cut the halves into slices. Place the slices inside the bird. Leave a couple of larger pieces and close the hole with them.

Step 5. Place the stuffed duck in a baking sleeve. We pinch it on both sides. Preheat the oven to 200 degrees. Place the duck in the mold. Place in the oven and bake for 15 minutes. Reduce the temperature to 180 degrees and simmer the bird until done for about two hours. Remove the duck from the sleeve, place it on a dish and decorate to your liking.

Bon appetit!

How to deliciously bake duck with buckwheat and mushrooms in the oven?

Typically, stuffed duck is served on holidays, such as Christmas or New Year. However, nothing prevents you from preparing a dish for a quiet family dinner: in fact, this does not require much effort and special culinary skills.

Cooking time – 3 hours.

Cooking time – 1 hour.

Number of servings – 6.

Ingredients:

• Duck – 2-2.5 kg.
• Champignons – 250 gr.
• Buckwheat – 150 gr.
• Onion – 2 pcs.
• Vegetable oil – 2 tbsp.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Water – 300 ml.

Cooking process:

Step 1. First, you need to gut the duck carcass, and then wash it inside and out with running water. Pat the bird dry with paper towels and rub thoroughly with a mixture of salt and black pepper.

Step 2. We sort through the buckwheat, ridding it of debris, and then wash it thoroughly and put it in a saucepan. Fill the buckwheat with water.Over high heat, bring the cereal to a boil, then add salt and continue cooking over low heat until the liquid has completely boiled away.

Step 3. Cut the pre-peeled and washed onion into small cubes. Place the onion in a frying pan with heated vegetable oil and fry it for several minutes (4-5) until golden brown.

Step 4. Clean, sort and wash the mushrooms. Wipe them with paper towels and cut into thin slices. Place the champignons in a frying pan with onions and fry the ingredients together, stirring constantly, until the released mushroom juice has completely evaporated. Salt and pepper the mixture to taste.

Step 5. Transfer the rosy mushrooms and onions to the boiled buckwheat and mix with a spoon. Add bay leaves. Stuff the duck with the resulting mixture (if you do not use up the filling completely, use it as a separate dish).

Step 6. Sew the duck on those sides where there are holes, using white thread. Preheat the oven to 170 degrees and place the stuffed bird in a baking sleeve, which we tie on both sides. Place the duck in the sleeve on a baking sheet. Place in the oven.

Step 7. Bake the duck in the sleeve for 1-1.5 hours. Then remove the baking sheet with the bird from the oven and cut the sleeve at the top. Place the duck back in the oven and bake for another 30 minutes until golden brown.

Bon appetit!