How to cook duck with buckwheat. Duck stewed with buckwheat

Our family members are big meat eaters. In our diet, meat is present every day: boiled or steamed, or stewed. We always cook soups, borscht, and porridge with meat. And the type of meat is always different: pork, lamb, chicken, goose, etc. And today is no different - duck stuffed with buckwheat, mushrooms and vegetables and baked in the oven. Delicious, aromatic meat, cooked immediately with a side dish... Preparing such a dish will not be particularly difficult, but the taste will certainly delight you.

Prepare the necessary ingredients according to the list.

Boil buckwheat in salted water until tender.

Pour sunflower oil into a heated frying pan and after a minute add the washed and finely diced mushrooms. Stirring, fry for 2 minutes. They should brown a little.

Peel and cut the carrots into small cubes. Wash the pepper, remove the tail and core and also cut into cubes. Add vegetables to the pan with the mushrooms. For a minute, add a sprig of rosemary for flavor.

Add salt and fry for another 2 minutes until the vegetables are soft. But they should not lose their shape; it is better to remain “Al dente”.

Add mushrooms and vegetables to boiled buckwheat.

Wash the duck well inside and out. Use napkins to remove excess, unnecessary water and rub with salt and spices.

Fill the duck with prepared buckwheat.

Using regular threads and a needle, sew up the duck carcass.

Place the duck in a baking sleeve, add a sprig of rosemary, tie the edges and place in an oven preheated to 180 degrees for 1 hour.

After the time has passed, remove the duck stuffed with buckwheat from the oven.

Very carefully cut the sleeve and remove the rosemary sprig.

Mix mustard with soy sauce.

Lubricate the carcass with the resulting sauce and return it to the oven for 5-7 minutes.

The juicy, aromatic and very, very tasty duck is ready - it needs to be served immediately.

Bon appetit.

Cook with love and pamper your loved ones with delicious delicacies.

On the eve of a holiday, or just a meeting of friends, every housewife is looking for new original recipes. I want to treat you to something unusual and tasty. A good option would be duck stuffed with buckwheat. This is a simple but very effective dish.

The undoubted advantage of poultry prepared in this way is the elegant presentation. Simple buckwheat porridge turns into an exquisite delicacy. You can bake chicken or goose using a similar recipe.

In addition to buckwheat, you can add mushrooms, onions, carrots, and celery to the filling. And when baking, it’s good to put apples, lemons, oranges or limes on the outside of the duck. These fruits will absorb excess fat and will look very festive on the dish.

• Raw duck weighing from 2 to 3 kg;


• Buckwheat - the amount depends on the size of the bird, on average 120-150 g;


• Green onions – 30 g;


• Stem celery – 1 stalk;


• Carrots – 1 medium-sized;


• Coarse sea salt for grating or marinade;


• Seasoning mixture “Provencal herbs” - 15-20 g.

Carefully defrost the duck; the slower this process goes, the juicier the meat will end up.
Rinse the defrosted bird thoroughly and dry with a paper towel. Check the skin, if feathers or parts thereof remain, be sure to remove them with regular tweezers. Leave the duck to dry.
Prepare the marinade mixture. Combine coarse sea salt and herb mixture. The amount of salt is calculated based on the weight of the duck - for 1 kg of meat you should take 1 tbsp. l. salt. Rub the marinade mixture inside and out of the bird and leave for 30 minutes.
Cook crumbly buckwheat porridge. To do this, take one and a half times more liquid than cereal.
Peel the carrots and cut into small pieces. Also chop the celery and green onions. Mix them with prepared buckwheat. Add salt if necessary. Vegetables can be pre-simmered a little in vegetable oil.
Now you need to carefully stuff the duck. Place the filling into the belly as shown in the photo.


Do not stuff the bird too tightly with stuffing. There should be some space left, about a third. Tuck the skin inside the neck, if there is only a little of it, sew it up or pin it with toothpicks.


Now the stuffed duck needs to be sewn up. You can take a regular thick needle and a stiff cotton thread. But it would be wiser to purchase a special silicone thread with a sharp tip; it is reusable and can be easily removed from the finished bird.


Place the sewn duck in a sleeve or oven bag. You can cook the bird without it, but then be sure to baste it with rendered fat every 20 minutes. To form a golden brown crust, you need to cut the film about half an hour before it is ready.
Duck stuffed with buckwheat will cook in the oven for about 2 hours. The time depends on the total weight of the stuffed bird. Approximately 50 minutes per kilogram, and a little more time for browning.
When the bird is completely cooked, carefully remove the silicone thread or cut the cotton thread. Hot steam will be released from the abdomen, be careful, it can burn.
Cut the finished duck along the breastbone.


It is better to cut the roast duck into portions

• The duck takes quite a long time to cook, and if you did not use a baking bag, the legs and wings may burn. To prevent this from happening, wrap them in pieces of foil. And when serving, decorate with a napkin rosette.


• You can add any spices you like to the marinade for rubbing. Curry, red pepper, and dried dill will go well with duck.


• Buckwheat in this recipe can be replaced with rice, millet and even pearl barley. In addition to cereals, birds are stuffed with potatoes, pieces of vegetables and fruits. Sour apples absorb duck fat well and become a separate delicacy.


• An excellent filling for duck can be made from prunes with pits. Thoroughly wash 250-300 g of berries, steam for 30 minutes in hot water and stuff the bird with them. During cooking, they will become juicy, soft and incredibly tasty.


• Traditional Christmas stuffed duck, an infrequent guest on the table. Many inexperienced housewives are afraid to prepare such a dish, mistakenly believing that it is too complicated. But if you follow simple technology, everything works out the first time.

Domestic duck meat is not soft enough to cook with in quick daily meals, so the best way to use it is to stuff it and bake it in the oven.

Duck stuffed with buckwheat and potatoes is a truly festive dish that can surprise even the most sophisticated gourmets. What is so attractive about this dish? Nourishing, aromatic, it also provides aesthetic pleasure, which, of course, is of great importance, since the festive table always contains original, colorful snacks, among which it can be difficult to single out just one. And baked duck in the oven, prepared according to our recipe on such a table, will certainly not “get lost” among other dishes.

An undoubted advantage in preparing this dish is that absolutely any filling can be chosen for the minced meat, depending on desire and taste preferences. We suggest making minced meat from buckwheat and vegetables - fresh and frozen. In my family, this version of baked duck is a success, so to speak. So, let's prepare a delicious and beautiful dish)

A medium-sized carcass is enough for 5 servings, so it will be enough to pamper your family or guests.

Duck stuffed with buckwheat in the oven

photo recipe for delicious baked duck

To prepare stuffed duck in the oven, you can use either store-bought frozen mixtures or experiment with the filling yourself. Potatoes, carrots, mushrooms, ginger are perfect.

Ingredients:

• 1 medium-sized duck, the weight of such a bird will be about 1.5 kg;
• 120 g buckwheat;
• 2 medium potatoes (or 1 large, depending on the size of the carcass);
• 2 medium onions;
• 150-200 g assorted frozen vegetables.

Cooking process:

Before opening the oven, the duck carcass must be processed. It is enough to rinse freshly plucked poultry under running water, while frozen poultry will undergo a long defrosting process. You can preserve the delicate taste of meat by moving it from the freezer to the bottom shelf. The duck should thaw enough overnight so as not to lose its flavor and be ready for roasting.

After the duck has been washed with cold water, pour boiling water over it so that the skin “shrinks” and retains all the juices inside as much as possible during baking. Rub the duck with a mixture of salt and pepper and leave for a while. While the other ingredients are being prepared, it will “ripen”.

Buckwheat is not boiled in advance. Just pour boiling water over it for 30 minutes to make it swell. If you decide to add mushrooms, you should boil them first. It is better to use champignons that are cut raw into the filling. Ginger should be peeled on a coarse grater, carrots and potatoes cut into strips or cubes. Onions can be cut in any convenient way, depending on how much you like onions, either in half rings or small cubes. In any case, onions impart a certain flavor to the dish, so you shouldn’t completely abandon them.

All vegetables are fried in oil. Start with the potatoes as they take longer to cook. Cut it into cubes, as for French fries. Then add the chopped vegetables to the frying pan with the potatoes. Salt and spices are also added to the vegetables to taste. The assortment should spend about 10 minutes in the frying pan.

Vegetables need to be mixed with buckwheat. Gently press the finished filling into the hollow area of ​​the duck. In order for the filling to be well saturated with the juice of the bird, the duck is sewn up. The legs and wings are tied to the main carcass, after which the bird can be wrapped in foil and placed in an oven preheated to 190 degrees, where it will cook for the next 50 minutes.

In less than an hour, the bird comes out of the oven to print off the foil. This will allow you to get a delicious crust. The duck is baked in this form for another half hour at a temperature of 170 degrees. You can periodically check its readiness by piercing it near the stem.

As soon as the juice is clear, the duck stuffed with buckwheat is ready. The crust will be more beautiful if you periodically, during the second stage of frying, pour it with your own fat and juice, which accumulate on the baking sheet.

Stuffed duck with buckwheat and potatoes is served with tomato sauces and ketchup. Finely chopped green onions will add additional flavor.

Duck in the oven: photo recipe by Olga Bondas.

Many housewives like to experiment with duck breasts and legs. However, we can say with confidence that the tastiest duck is baked whole. There are a great many recipes for preparing this dish. Today the heroine of our article will be baked in the oven with buckwheat. We offer you to consider several options for preparing this delicious dish.

with buckwheat and prunes

For this recipe we will need the following products: gutted duck carcass, 200 grams of pitted prunes, a glass of buckwheat, black pepper and salt, as well as 40-50 grams of butter.

Cooking process

First soak the prunes in warm water for 30 minutes. Wash the duck carcass thoroughly and dry it with paper towels. Then rub with pepper and salt. We make several cuts on the breast (4-5) and a couple at the base of the legs. We insert a prune deeper into each of the cuts. Boil buckwheat. To do this, pour it into boiling water and cook for 6-7 minutes. Then we take it out. It will reach readiness directly in the duck. Mix buckwheat with the remaining prunes and add a little salt. Place the duck on a baking sheet and carefully stuff it with buckwheat and prunes, and also add small pieces of butter. Cover with foil and place in an oven preheated to 210 degrees. After about 20-30 minutes, fat will begin to release, which will need to be watered on the carcass every 10-15 minutes. The cooking time of the dish depends on the duck itself, and on average varies from 50 minutes to one and a half hours. Therefore, it is necessary to periodically check the duck for readiness in the standard way: pierce the carcass with a knife: if clear juice comes out, then the meat is ready. 10 minutes before the end of baking, remove the foil from the duck. This is done so that it is covered with an appetizing crust. Duck baked in the oven with buckwheat and prunes is ready! Be sure to try this dish. Be sure that your family and guests will be delighted with the wonderful aroma and unforgettable taste.

Duck baked in the oven with buckwheat, honey and apples: recipe

If you want to pamper your family and guests with a delicious and aromatic dish, then be sure to use this recipe. So, for cooking we need the following ingredients: medium-sized duck carcass, 400 grams of buckwheat, 100 grams of apples, 60 grams of honey, 80 grams of mustard, half a kilo of cherries and plums, 150 grams of red wine.

Cooking process

Wash the cleaned duck thoroughly and dry it. Heat the honey, add mustard to it and stir. We make small cuts on the duck, rub the outside of the carcass with a mixture of mustard and honey, and the inside with pepper and salt, wrap it in a bag and put it in the refrigerator for 12 hours.

Boil the buckwheat until half cooked. Peel the apples and cut them into small cubes. buckwheat and apples and sew it up. Place it on a baking sheet breast side up, cover with foil and place in an oven preheated to 200 degrees for an hour and a half. Prepare berry sauce. Add wine and honey to the cherries and plums and cook over low heat until thickened. 30 minutes before the end of roasting the duck, remove the foil from it and coat the carcass with some of the berry sauce. We send it back to the oven. After the duck in the oven, stuffed with buckwheat and apples, is ready, transfer it to a large dish and serve with the remaining berry sauce. Bon appetit!

As you can see, duck baked in the oven with buckwheat is not at all difficult to prepare. The dish turns out to be very aromatic, tasty and satisfying and is perfect for both a family dinner and a festive celebration.