Duck has the ability to accumulate a large amount of fat. Therefore, the best way to cook it is to roast in the oven. To diversify the taste of this bird, the culinary specialists came up with many fillings of cereals and vegetables. Properly cooked duck stuffed with buckwheat will take its rightful place on the festive table.
Pick your recipe
You will need
-
- duck 1 pc.;
- onion 1pcs.;
- carrots 1 pc.;
- buckwheat 2/3 cup;
- garlic 1 head;
- sunflower oil 2 tbsp. l.;
- salt
- red and black pepper
- nutmeg to taste.
Instruction manual
1
Prepare the filling. Remove mechanical impurities from buckwheat. Rinse it well. Pour cold water so that the water covers the groats for about 2 cm. Salt, put on medium heat. After the water boils, reduce the heat and cook until cooked.
2
Make the duck marinade. Grind the peeled garlic on a fine grater or using a special device. Add salt, red and black pepper, nutmeg and vegetable oil. Mix everything thoroughly and leave to infuse for 5-7 minutes.
3
Rinse the duck under a stream of cold water. Dry with a paper or linen towel. Put about 1/3 of the marinade inside the carcass. Rub the duck inside and out. Leave the bird to marinate for 40-60 minutes.
4
While the duck is pickling, prepare the filling. Dice the onion and sauté it with a little vegetable oil. Cut the carrots into strips or chop on a coarse grater. Add it to the pan after the onions become clear. Pass the vegetables together for 5-7 minutes.
5
After buckwheat is cooked, add vegetables to it. Mix well, let cool.
6
Fill the carcass with the finished filling. Sew in threads. Put the duck in the sleeve for in the oven, preheated to 250 ° C. After 10 minutes, reduce the temperature to 180 ° C. After 40 minutes, remove the duck from the sleeve.
7
Put the duck on the wire rack. Continue to bake it for another 40-50 minutes. When the duck is ready and acquires a golden crust, put it on a flat dish, decorate with fresh herbs and vegetables.
Useful advice
In the baking sleeve, make a few punctures to release the steam.
To prevent grease from roasting ducks, put a baking tray with water under the rack.
To check the readiness of the duck, pierce it in several places with a fork. If the juice released at the same time is transparent, the duck is ready.
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