Duck stuffed with buckwheat in the oven

8 servings
4 hours 30 min

How to bake a duck with buckwheat? Poultry is ideal for the recipe, if this is not available, you can cook a purchased duck. I used a small size frozen carcass. Prepare all the products.

If you buy a duck, thaw it at room temperature first. If you have poultry, then clean it, remove the insides and wash well.

Marinate the duck. To do this, mix salt and ground black or allspice. I used garlic for pickling in the same way, peeled it and grated it on a fine grater. For a richer taste, I added a small pinch of sugar to the salt and pepper.

Rub the carcass on all sides and inside. Put the duck in a cellophane bag, wind and send to the refrigerator. It will be enough one or two hours, but I usually leave the duck in the refrigerator for the night.

Prepare the filling. Rinse buckwheat and send it to a small saucepan. Fill with cold water at a rate of 2 to 1, i. e. you need two of the same cups of water for one cup of cereal. Lightly salt, put on a high heat, after boiling, reduce the flame, cook under a closed lid until the water is absorbed (it will take about 15 minutes).

Rinse the champignons under running water and dry with paper wipes. Cut the mushrooms into small cubes.

Peel the onions, rinse and grind.

Heat the vegetable oil in a thick-bottomed frying pan. Fry the onions until golden (about 5-10 minutes over high heat, stirring constantly). Add the champignons.

Salt lightly and cook until all the liquid has evaporated and the mushrooms are browned.

Heat 1 tbsp in a clean pan. vegetable oil, add the liver cut into cubes, salt lightly and fry almost until tender (it is worth focusing on the fact that all the liquid evaporates and the liver is fried).

In a separate bowl, mix the mushrooms, liver and buckwheat, pepper to taste.

Remove the duck from the refrigerator. If you used garlic, then remove it with your hands from the surface of the carcass, otherwise it can burn during the cooking process. Stuff the duck with buckwheat filling. I have a little buckwheat left, so I stuffed the place where the neck and goiter were, so I left the whole filling.

Using toothpicks, fasten the holes on the abdomen and on the side of the neck. You can use the thread with the needle and sew the holes.

Send the stuffed duck to the culinary sleeve tie it on two sides, and make a few punctures on top of the sleeve with a toothpick. This is necessary so that the hot air comes out during baking and the sleeve does not burst.

Send the duck to a preheated oven and bake for about 1. 5-2 hours. Consider the possibilities of your oven and set the desired temperature. My oven baked the duck for 2 hours at a temperature of 200 degrees, the original recipe recommended a temperature of 160-180 degrees.

After the indicated time, cut the sleeve from above, gently pour fat over the duck, which has melted during baking, and send the bird for another 20-30 minutes to the oven. If possible, turn on the & quot; convection & quot; mode. The bird should brown. Look at the duck during the cooking process, if it starts to burn, then lower the temperature in your oven.

Pour the finished bird over the fat again and remove the toothpicks.

Serve hot with fresh vegetables and salad. Delicious and satisfying!