Christmas and New Year are such holidays when the whole family gathers at the table. And I want to surprise and please loved ones with something unusual and tasty. A stuffed duck or goose is just what you need. The advantage of this recipe is that during meals you do not have to help yourself with your hands to remove bones.
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You will need
-
- duck for 2-2.5 kg;
- 2 chicken legs;
- 2 tbsp. buckwheat;
- 2 onions;
- butter;
- 300 g of mushrooms;
- salt;
- pepper;
- vegetable oil;
- 4 apples
- honey;
- 4-5 walnuts;
- mayonnaise;
- lemon;
- greens.
Instruction manual
1
Wash buckwheat. Put in a pan. Pour 2 cups of water and set on fire. When the water boils, salt. Do not cover with a lid. Reduce the heat slightly and cook until all the water has boiled. In the meantime, take care of the duck.
2
If the carcass is not plucked, remove the feathers. Carefully inspect the duck so that there are no "stumps" and fluff anywhere. Wash the carcass and pat dry with a paper towel.
3
Gut the carcass and cut off the neck and legs to the lower leg. Gently, helping yourself with a knife, remove the skin from the duck with a stocking. Incise the bone joints so that they separate from the skeleton. As a result, you will have a skin with legs, wings and a tail - on the one hand, on the other - the rest of the carcass and fat.
4
Separate the meat from the bones and chop it finely. Do the same with chicken legs. Cut duck gutting and fat. Stir all the meat.
5
Place duck and chicken bones, legs, head and neck in a pan, pour 2 liters of water, salt and cook for about half an hour.
6
Peel and finely chop the onion. Melt the butter in a skillet and fry the onion on it until golden brown. Wash the mushrooms, cut and put in a pan to the roasting onion. After a couple of minutes, add all the meat there and fry until cooked. Salt and pepper to taste.
7
Stir the resulting minced meat with buckwheat. Fill the duck skin tightly with this mixture. Sew stern neck and stomach. Give the carcass the correct elongated shape. Wrap the duck in gauze and tie with twine.
8
Place the duck in a large pot. Pour it under the bone broth (item 5) so that water covers the carcass with 2 fingers. If the broth is not enough, then add boiled water to the desired level. After boiling, cook the duck for 30-40 minutes.
9
Coarse 4 sour apples on a baking sheet greased with vegetable oil. Take out the carcass, remove the cheesecloth. Lubricate the duck with honey and lay it on top of the apples on a baking sheet. Fry the carcass in the oven at 200 ° C until golden brown (about 30 minutes).
10
Take out the duck, lay it on a holiday dish, carefully remove the threads. With mayonnaise, draw a mesh on the carcass. Garnish with baked apples, lemon slices, walnut halves, and herbs. Serve hot.
note
In no case do you singe a carcass. The skin of the duck is tender, and there is a lot of fat under the skin. With surface heating, fat is drowned and the skin is cracked.
Useful advice
Cut the dish already on the table. Serve each guest immediately with meat and a side dish (buckwheat).