Duck with buckwheat and porcini mushrooms
A photo: Personal archive ... from the chef of the restaurant "Ambar" Tatiana Krutikhina: - I am an adherent of traditions. I have a duck on the New Year's table stuffed with buckwheat and porcini mushrooms. My family and I love this dish, but for a year we do not allow it to ourselves, so that there will be more enjoyment on New Year's Eve. Even if I work this night, I bake it in the morning, to taste it in the morning of January 1! Duck recipe stuffed with buckwheat and porcini mushrooms: Buckwheat cook until half cooked. White mushrooms are fried with onions. If you bought dried mushrooms, then before frying they need to be soaked. I'm buying fresh white mushrooms for the New Year's duck in the fall and freezing. I rub the duck with salt and mustard. I start it with buckwheat and mushrooms (I push buckwheat, how many will enter, until I get out of the neck). She, soaked in duck fat, awesome delicious! Then I sew the hole. I wrap it in foil and put it on the balcony for the night. In the morning bake 2,5-3 hours in the oven at a temperature of 160-170 degrees. Then I open the foil and leave another 30 minutes at 180 degrees to blush. The cooking time depends on the duck: the import is designed for frying, it's enough for this time, the home bakes about 4 hours. When serving, I decorate the duck with white paper towels (dresses on wings and legs of paper ornaments!), Roses from carrots or beets, bells made of cucumber, etc.
