Duck with buckwheat porridge is a very old anda very Russian recipe. In our traditional cuisine, porridges have always been held in high esteem, and buckwheat in particular. Porridges were eaten simply as a separate dish, porridges were used to make fillings for pies, porridges were added to cabbage soup and stews, thus making them thicker and more filling. And, naturally, meat and poultry were cooked with porridges. And since ancient times, buckwheat has been considered one of the most suitable side dishes for fatty meat. And the improved recipe for duck with buckwheat has generally turned from an everyday into a festive recipe. And today, duck stuffed with buckwheat and baked in the oven is cooked only on major holidays. What can you do? And it is not so easy to buy a duck today, and cooking it is still a troublesome business. However, you and I are not afraid of experiments and always enjoy cooking new dishes. Right? Then we master the recipe for oven-baked duck with buckwheat and try to prepare this very tasty dish.
Duck with buckwheat and prunes
If the recipe for duck with buckwheat is the most famousOf all the duck recipes, duck with buckwheat and prunes, cooked in the oven, is the most popular version. Let's start with it. Ingredients:
- Duck carcass - 2.5-3 kg;
- A glass of buckwheat groats;
- Head of onions;
- Carrot;
- Prunes - 100-200 g;
- Garlic;
- Salt and pepper.
Preparation:Defrost the duck carcass beforehand if it was frozen. This should be done the day before cooking, defrosting the duck naturally by placing it on the bottom shelf of the refrigerator overnight. Singe the defrosted bird, remove the stumps from the feathers and wash thoroughly inside and out. Now the duck needs to be marinated. To do this, mix a tablespoon of salt with an incomplete teaspoon of ground black pepper and three or four cloves of garlic passed through a press. Rub the bird with the resulting mixture first inside and then outside. Wrap the carcass in cling film and put it in the refrigerator for at least two hours. If you like spicy dishes, you can add a little mustard to the marinade mixture. By the way, this will help make the meat juicier and softer. Instead of mustard, you can put a tablespoon of mayonnaise in the marinade or add any spices (to your taste or intended for cooking poultry). While the duck is marinating, we will prepare the stuffing for the minced meat. Boil the buckwheat until it is not fully cooked, and wash the prunes. Wash the carrots, peel them and cut them into small cubes or strips. Finely chop the peeled onion. Fry the carrots and onions in vegetable oil and mix with the boiled buckwheat and prunes. Add salt and pepper to taste. Now take out the duck and stuff it with the prepared minced meat. To prevent the stuffing from falling out of the top opening of the carcass, twist the skin from the neck into a tourniquet and tuck it inside the bird or simply sew up this opening with strong cotton thread. Sew up the cut on the duck's belly as well and place the carcass on a greased baking sheet. Bake the duck in the oven, preheated to 180 degrees, for about two hours. During the baking process, you do not need to turn the bird over, but you need to periodically baste it with the rendered fat. We check the readiness by making a puncture at the junction of the duck leg and the body. If clear juice without blood comes out of the puncture, then our stuffed duck is ready and can be taken out of the oven. Carefully take the mince out of the finished bird, put buckwheat with prunes on a plate, and put the duck cut into portions on top.
Duck with buckwheat and mushrooms
Another recipe for cooking duck with buckwheat. Only this version also has mushrooms, and we will cook it not in the oven, but on the stove. Ingredients:
- Duck;
- A glass or a half of buckwheat;
- Packing of champignons;
- Vegetable oil;
- The head of onions .;
- Pepper and salt.
Preparation:Singe the duck carcass, wash it, remove any excess stumps and boil it until almost done. While the duck is boiling, wash the mushrooms and cut them into slices. Fry the chopped onion in vegetable oil, then add the mushrooms to the onion and continue frying until the mushrooms are done. Chop the boiled duck into small pieces and put it in a duck pan. Add the onion and mushroom fry, pepper, add salt to taste and stir. Pour the washed buckwheat groats on top of the duck meat and pour in the broth left over from cooking the duck. Pour in enough broth to cover the buckwheat to a height of four to five centimeters. Cover the duck pan with a lid and put it on low heat. The duck should be cooked under a closed lid (like pilaf). Note: If the buckwheat has absorbed all the moisture during cooking, but is not ready yet, then simply add a little more broth. Try some recipe for cooking duck with buckwheat. By the way, stuffed duck can be cooked in the oven, in an open way, in a duck pan, in foil, or in a sleeve. And the filling can be prepared to your taste, adding fried duck giblets, mushrooms, and even raisins. Here you only need to focus on your culinary preferences. Cook with pleasure, and bon appetit! We recommend reading:
