Unquestionably, a stuffed duck, baked inoven, the dish is very useful, because its fat in composition is similar 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, it is only necessary to stuff the duck with apples. Fragrant fruit will remove the smell and give the meat juiciness. Now it is necessary to add buckwheat to the recipe, and you will get a tasty, satisfying and easy to prepare food. Shall we proceed? 
Duck stuffed with apples and buckwheat
Do you expect a lot of guests for dinner or dinner? Or just want to cook an unusual, satisfying and inexpensive food? Stuffed duck will suit you best. Ingredients:
- medium bird
- apples of green sorts - 10 pieces
- Buckwheat groats - 250 grams
- butter - 25 grams
- salt, black ground pepper
- sage fresh
Cooking method: Wash apples, remove the core and cut into several lobules. In the mortar, pour in fresh sage leaves, pour in a pinch of salt and pepper. If you have a mill for spices, be sure to use it - freshly ground pepper has a chic flavor. You can also use a mixture of black, white and pink peppers. Lubricate the peel with butter and cover with prepared aromatic paste. Leave the bird for an hour or two in the refrigerator. You can leave it for 4-6 hours - stuffed duck will only benefit from prolonged pickling. While the bird is marinated, boil the buckwheat until half cooked. Or just fill it with boiling water and leave for 3-4 hours. Then proceed to the main stage of the preparation - to fill the duck with apples and buckwheat. Alternating them, stuff the bird and sew the incision with a culinary thread. Preheat the oven to 180-190 degrees and send the duck for a half or two hours in a hot cupboard. Periodically open the door and gently pour the carcass with greased fat, so that the crust turns rosy and crispy. When our stuffed duck is baked, get it - let it cool down a little. Lay it on a separate dish, covered with a leaf salad and other greens. Cut the duck on the sternum, open it and invite everyone waiting for dinner. Delicious buckwheat porridge and juicy fragrant ducklings will be all to taste. Bon Appetit! 
Duck in honey crust with buckwheat and apples
The peculiarity of this recipe is that for minced meatthe giblets of the duck are used. If you have poultry, be sure to prepare this dish. A 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
Cooking method: The duck needs to be gutted, cut the goose and excess fat, put off the stomach, liver and a little fat. Next, you need to wash the bird, dry it with paper towels. Then with a sharp knife make shallow incisions throughout the carcass - so the meat will be soaked in the marinade better. In the microwave, melt 40 grams of honey, add mustard, salt and pepper into it, mix. Carefully cover the bird with marinade, wrap in food film and send it to the refrigerator for 12 hours. Buckwheat fill with cold water for swelling for half an hour before cooking. After this time, we begin to prepare the filling. Apples peel and cut into cubes, do the same with onions. Cut the giblets finely, warm up the frying pan and lay out the previously cut fat in it. Fry onions and giblets, add buckwheat, teaspoon of coriander and apples. With this mixture, fill the marinated duck and sew the incision with a culinary thread. Lay the bird breast-deep down on a baking tray and cover with foil. Stuffed duck is ready to go to the oven. Warm it up to 200 degrees and put the bird to bake for an hour and a half. Meanwhile, it's time to start the sauce. To do this, boil the wine, add 20 grams of honey, a mixture of cherries and plums, cook until thick. 30 minutes before the end of the duck cooking, remove the foil and bake until crusty. Bon Appetit!
Duck with soaked apples and buckwheat
For this dish, choose a small sized syrup. 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
Cooking method: Raisin and buckwheat in different containers for 10-15 minutes. While they are swelling, chop the onion finely, and grate the carrots coarsely on the grater. Stir all the ingredients for minced meat - buckwheat, raisins, raw onions and carrots, salt and pepper. You can add a pinch of coriander - the duck is very "fond" of this spice. Then wash the bird, dry it, only carefully, cut off excess fat and stuff it with minced meat and soaked apples. Transfer it to the scallop, pour a glass of cold water and send the bird to a preheated to 170 degree oven for a couple of hours. That's all. A wonderful, fragrant stuffed duck is ready to serve. Put it whole on a dish and serve with the remaining waxed apples. Bon Appetit! 
Duck baked with buckwheat in the sleeve
In this recipe apples are part of the garnish - they are added at the very end of the 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
Cooking method: As usual, we begin to process the carcass: cut off the third of the wings, cut off the goose 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 the incision with a culinary thread. Place the bird in the baking sleeve, transfer it to the scallop and bake in the oven at 180 degrees. The ends of the sleeves are not tightened securely, so that steam will escape. Stuffed duck is baked in the sleeve 20% less than in the open. After 70-80 minutes, remove the scallop from the oven, cut the sleeve and gently pull it out. Increase the temperature in the oven by 30 degrees and tackle the apples. Wash fruit, cut into quarters and cut out the core. Cover the apples with a bird and place in the oven for another 20-25 minutes. When the fruit is baked and the duck gets a ruddy crust, remove the scallop from the oven, place the bird on a dish and serve with baked apples and pickled cucumbers. Buckwheat get out of the abdomen and serve as a side dish. Bon Appetit!
Duck breast with apples and buckwheat
With the preparation of this recipe will have toto tinker. We do not stuff buckwheat with buckwheat, but prepare everything separately. A buckwheat, stewed with vegetables, very juicy and incredibly tasty. Such a dish can cook and bachelor, because the duck breast is prepared so quickly, and does not require special skills for roasting 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
Cooking method: Start with the raisins of the dish - with the preparation of apples. Wash them, remove the core and cut into large slices. Lay them on a baking sheet lined with parchment, and send it to the oven. In the meantime, start cooking buckwheat. In a frying pan, heat the cream and olive oil. Garlic should be finely chopped, and shallots cut into cubes. Set aside on a separate plate 2/3 onions and garlic. Fry the vegetables and add there sage leaves, rosemary needles and chili peppers. Chicken liver rinse, cut excess and cut into small pieces. Send it to the vegetables, then add all the buckwheat and mix thoroughly. It's time to add onion and garlic. Stirring, warm up our mixture for about 5 minutes and add the port. When it is boiled halfway, pour half a cup of boiling water and leave the dish to stew until cooked buckwheat. It was time to do duck breasts. Preheat the dry pan and lay the breasts with the skin 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 fire. The ingredients of the dish are ready, it's time to do the right serving. On the dinner plate, place a buckwheat buckwheat, on the side add the baked apples. Slightly sprinkle them with sugar, pour the port and grease. Duck breast cut across the fibers and put on a dish. A bright and delicious food is ready - a pleasant appetite! So, we gave you 5 ideas, how tasty and satisfying to cook a duck. Stuffed it will be or not - choose you. Enjoy the baked duck with apple-buckwheat filling, giving the meat a pleasant smell and delicate taste. Use our advice and be always ready for unexpected guests and for the expected meetings. Cook easily and interestingly! We advise you to read:
