Without a doubt, stuffed duck baked inoven, the dish is very healthy, because its fat is similar in composition to olive oil and is rich in antioxidants. Someone will say that this bird has a specific smell. But such a problem is easily eliminated, you just need to stuff the duck with apples. Aromatic fruits will remove the smell and add juiciness to the meat. Now you should add buckwheat to the recipe, and you will get a tasty, satisfying and easy-to-cook dish. Let's get started?
Duck stuffed with apples and buckwheat
Are you expecting a lot of guests for lunch or dinner? Or do you just want to cook an unusual, filling and inexpensive dish? Stuffed duck is the perfect choice for you. Ingredients:
- medium bird
- apples of green sorts - 10 pieces
- Buckwheat groats - 250 grams
- butter - 25 grams
- salt, black ground pepper
- sage fresh
Method of preparation:Wash the apples, remove the core and cut into several slices. Crush fresh sage leaves in a mortar, add a pinch of salt and pepper. If you have a spice grinder, be sure to use it - freshly ground pepper has a gorgeous aroma. You can also use a mixture of black, white and pink peppers. Grease the skin with butter and coat with the prepared aromatic paste. Leave the bird in the refrigerator for an hour or two. You can leave it for 4-6 hours - the stuffed duck will only benefit from long marinating. While the bird is marinating, boil buckwheat until half cooked. Or just pour boiling water over it and leave for 3-4 hours. Then proceed to the main stage of preparation - filling the duck with apples and buckwheat. Alternating them, stuff the bird and sew up the cut with culinary thread. Preheat the oven to 180-190 degrees and put the duck in a hot oven for one and a half to two hours. Periodically open the door and carefully pour the melted fat over the carcass so that the crust turns out golden brown and crispy. When our stuffed duck is baked, take it out and let it cool down a little. Put it on a separate dish, covered with lettuce and other greens. Cut the duck along the breast, open it and invite everyone who is waiting for dinner. Delicious buckwheat porridge and juicy aromatic duck will appeal to everyone. Enjoy your meal!
Duck in honey crust with buckwheat and apples
The special thing about this recipe is that for the minced meatduck giblets are used. If you have poultry, be sure to cook this dish. And the honey crust will give the duck an unrivaled color! Ingredients:
- bird 1.9-2.1 kg
- buckwheat - 350 grams
- 2 apples
- bulb
- 60 grams of honey
- 80 grams of mustard
- cherries and plums - 500 grams
- red dry wine - 150 ml
- coriander - 1 teaspoon
- food foil
Method of preparation:The duck needs to be gutted, the tail and excess fat cut out, the stomach, liver and some fat set aside. Next, you need to wash the bird and dry it with paper towels. Then, with a sharp knife, make shallow cuts all over the carcass - this way the meat will be better saturated with the marinade. Melt 40 grams of honey in the microwave, add mustard, salt and pepper, mix. Thoroughly coat the bird with the marinade, wrap it in cling film and put it in the refrigerator for 12 hours. Pour cold water over the buckwheat to swell half an hour before cooking. After this time, start preparing the filling. Peel the apples from the core and cut into cubes, do the same with the onion. Finely chop the giblets, heat the frying pan and put the previously cut fat in it. Fry the onion and giblets, add buckwheat, a teaspoon of coriander and apples. Stuff the marinated duck with this mixture and sew up the cut with culinary thread. Place the bird breast down on a baking sheet and cover with foil. The stuffed duck is ready to go in the oven. Heat it to 200 degrees and bake the bird for an hour and a half. In the meantime, it's time to get down to the sauce. To do this, boil the wine, add 20 grams of honey, a mixture of cherries and plums, and cook until thickened. 30 minutes before the end of cooking, remove the foil and bake until golden brown. Enjoy!
Duck with soaked apples and buckwheat
For this dish, choose small soaked apples. Ingredients:
- duck carcass weighing 1.5-1.8 kg
- 30-40 grams of raisins
- a glass of buckwheat
- soaked apples - 10 pieces
- carrots, onions - 1 piece each
- salt and pepper to taste
Method of preparation:Steam the raisins and buckwheat in different containers for 10-15 minutes. While they are swelling, finely chop the onion and coarsely grate the carrots. Mix all the ingredients for the stuffing - buckwheat, raisins, raw onions and carrots, salt and pepper. You can add a pinch of coriander - ducks really "love" this spice. Then wash the bird, dry it, but carefully, cut off excess fat and stuff it with the stuffing and soaked apples. Transfer it to a duck pan, pour a glass of cold water and put the bird in an oven preheated to 170 degrees for a couple of hours. That's it. The wonderful, aromatic stuffed duck is ready to serve. Place it whole on a platter and serve with the remaining soaked apples. Enjoy!
Duck baked with buckwheat in the sleeve
In this recipe, the apples are part of the garnish - they are added at the very end of baking. Ingredients:
- duck carcass - weighing 2 kilograms
- buckwheat - 300 grams
- bunch of parsley
- 500 grams of green apples
- coriander
- salt, pepper to taste
- sleeve for baking
Method of preparation:As usual, let's start processing the carcass: cut off the outer third of the wings, cut off the tail and fat deposits. Rub the skin of the bird with salt and pepper. Then fill the belly of the duck with dry buckwheat, salt and sew up the cut with culinary thread. Place the bird in a roasting sleeve, transfer to a duck pan and bake in the oven at 180 degrees. Pinch the ends of the sleeve loosely so that the steam can escape. The stuffed duck bakes in the sleeve 20% less than in the open form. After 70-80 minutes, take the duck pan out of the oven, cut the sleeve and carefully pull it out. Increase the oven temperature by 30 degrees and work on the apples. Wash the fruit, cut into quarters and cut out the core. Cover the bird with apples and place in the oven for another 20-25 minutes. When the fruit is baked and the duck has a golden brown crust, remove the duck from the oven, place the bird on a plate and serve with baked apples and pickles. Remove the buckwheat from the belly and serve as a side dish. Enjoy!
Duck breast with apples and buckwheat
To prepare this recipe you will have toto tinker. We do not stuff the duck with buckwheat, but cook everything separately. And buckwheat stewed with vegetables is very juicy and incredibly tasty. Even a bachelor can cook such a dish, because duck breasts cook so quickly, and no special skills are required to fry them. Ingredients:
- duck breast - 4 pieces
- a glass of buckwheat
- 150 grams of chicken liver
- 3-4 shallots onions
- 4 green apples
- chilli pepper
- 3 cloves of garlic
- a tablespoon of butter
- branch of rosemary
- 4 tablespoons olive oil
- 5-6 leaves of sage
- 60 grams of butter
- 150 milliliters of red port
- a tablespoon of sugar
- salt and pepper to taste
Method of preparation:Start with the highlight of the dish — preparing the apples. Wash them, remove the core and cut into large slices. Place them on a baking sheet lined with parchment paper and bake in the oven. Meanwhile, start preparing the buckwheat. Heat the butter and olive oil in a frying pan. Finely chop the garlic and cut the shallots into cubes. Set aside 2/3 of the onion and garlic on a separate plate. Fry the vegetables and add sage leaves, rosemary needles and chili pepper strips. Rinse the chicken liver, cut out any excess and cut into small pieces. Add it to the sautéed vegetables, then sprinkle everything with buckwheat and mix thoroughly. Now it’s time to add the previously set aside onion and garlic to the dish. Stirring, heat our mixture for about 5 minutes and add the port. When it has boiled down by half, pour in half a glass of boiling water and leave the dish to simmer until the buckwheat is ready. Now it’s time to prepare the duck breasts. Heat a dry frying pan and place the breasts skin-side down, fry for 7-8 minutes, then turn over and continue frying for another 5 minutes. Sprinkle with salt and pepper, cover the pan with a lid and turn off the heat. The components of the dish are ready, it’s time to serve it correctly. Place a mound of buckwheat on a dinner plate, add baked apples on the side. Sprinkle them with a little sugar, pour over the port wine and melted fat. Cut the duck breasts across the grain and place on a plate. A bright and tasty dish is ready — bon appetit! So, we have given you 5 ideas on how to cook a delicious and satisfying duck. Whether it will be stuffed or not — it’s up to you. Enjoy baked duck with apple-buckwheat stuffing, which gives the meat a pleasant smell and delicate taste. Use our tips and always be ready for both unexpected guests and expected meetings. Cook easily and interestingly! We recommend reading:
