Duck stuffed with buckwheat

Ingredients

Bell pepper – 1 pc.

Warm mustard – 2 tbsp.

Soy sauce – 3 tbsp.

Fresh rosemary – 2 sprigs

Sunflower oil – 30 ml

Spices for poultry - 2 tbsp.

240 kcal
1 hour 20 minutes
1 hour 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

Our family members are huge meat eaters. Our diet includes meat every day: boiled, steamed, or stewed. We always cook soups, borscht, and porridge with meat. And the type of meat is always different: pork, lamb, chicken, goose, etc. And now it’s a day no different - duck stuffed with buckwheat, mushrooms and vegetables and baked in the oven. The most delicious, fragrant meat, cooked right away with a side dish. Preparing such a dish will not be particularly difficult, but the taste will definitely amuse you.

Prepare the required ingredients according to the list.

Boil buckwheat in salted water until tender.

Pour sunflower oil into a heated frying pan and after a minute add the washed and diced mushrooms. Stirring, fry for 2 minutes. They should be slightly browned.

Peel and cut the carrots into small cubes. Wash the pepper, remove the tail and core and also cut into cubes. Add vegetables to the pan with the mushrooms. For a minute, add a sprig of rosemary for scent.

Add salt and fry for another 2 minutes until the vegetables are soft. But they should not lose their shape; it is better to remain “Al dente”.

Add mushrooms and vegetables to boiled buckwheat.

Wash the duck thoroughly inside and out. Use napkins to remove excess, inappropriate water and rub with salt and spices.

Fill the duck with cooked buckwheat.

Using ordinary threads and a needle, sew up the duck carcass.

Place the duck in a baking sleeve, add a sprig of rosemary, tie the edges and place in an oven preheated to 180 degrees for 1 hour.

After the time has passed, remove the duck stuffed with buckwheat from the oven.

Very carefully cut the sleeve and remove the rosemary sprig.

Mix mustard with soy sauce.

Lubricate the carcass with the resulting sauce and return it to the oven for 5-7 minutes.

The juicy, fragrant and very, very tasty duck is ready - it must be served immediately.

Cook with love and pamper your loved ones with delicious delicacies.

Duck in the oven stuffed with buckwheat step by step photo recipe

Recipe for another stuffed duck. Now, the bird is stuffed with buckwheat porridge and baked in the oven until it is completely cooked, or, to be more precise, until it has a deliciously fragrant and crispy crust! Making stuffed duck in the oven does not require much effort, but the dish turns out extremely tasty, and especially the buckwheat porridge.

Place the buckwheat, washed a couple of times, into a pan, pour about two fingers' worth of cool water into the cereal, then add a little salt to the water and put the pan on the fire.

While the buckwheat is cooking, prepare a simple marinade for the duck . Press half the garlic in a garlic press (you can grate it on a small grater or just finely chop it),

To the garlic, add a heaped teaspoon of salt, reddish and dark pepper, nutmeg, then add a small amount of vegetable oil to the spices, carefully mix our marinade and let it stand for 5 minutes.

Wash the duck, dry it with regular or cardboard towels, put 1/3 of the marinade inside the bird, the rest on top of the duck,

Rub the duck well with the marinade inside and out, and leave it to marinate for 40 minutes (or even more).

While our future duck stuffed with buckwheat is marinating, we continue to prepare the minced meat. If the buckwheat set to boil has already been cooked by this time, remove it from the heat and leave it to simmer under a closed lid... Cut the onion into small cubes and pour it into a hot frying pan, where we will fry it with a small amount of vegetable oil. Don’t pour too much oil, because the duck itself is a fatty bird...

As soon as our onion acquires the “blonde color”, add carrots grated on a large grater, fry the vegetables for another 10-15 minutes, after which,

Fried vegetables - onions with carrots, add to buckwheat porridge,

Mix the porridge with vegetables well, and we get a completely ready-made filling for stuffing our duck . Next, let’s let our minced meat cool and let the duck marinate a little longer...

Once the buckwheat has cooled, stuff the duck with it, but not too tightly! (when I prepared my duck stuffed with buckwheat, I stuffed the stuffing very tightly, in the end it tore the seam and came out),

We sew the duck with ordinary threads,

Place the mended duck in a baking bag located on a baking sheet, make a small hole on top of the bag to allow steam to escape,

And we place the duck in an oven previously preheated to 250 degrees, after which we reduce the temperature to 180-200 degrees. (this is usually the highest heat resistance temperature of the oven bag)

After approximately 50 minutes of roasting the duck in the bag, it needs to be removed from the bag and placed on a grid that is placed on top of a deep baking sheet,

We send the duck on the grid back to the oven, pour a couple of glasses of cool water into the baking tray (so that the fat rendered from the duck does not burn) and after about 20 minutes of baking it will begin to get this ruddy color...

And in the end, we get this oven-baked duck! In terms of baking time, I can only say that I baked the duck for about 50 minutes. in a bag at a temperature of 180 degrees. and about the same amount of time – without a package. Naturally, you need to be guided by the peculiarities of your own oven, and of course, do not let this important matter take its course and constantly supervise the process of roasting the duck.

Next, carefully place the duck stuffed with buckwheat, freshly cooked in the oven,

We decorate the baked duck (optional, of course) with basil, parsley and fresh tomatoes, and immediately place it on the table.

And here is a cutaway photo of how a duck baked in the oven, stuffed with buckwheat, prepared according to the recipe described above, looks like. Bon Appetit everyone!

Duck in the oven stuffed with buckwheat

Add water and salt, cook over medium heat for 5-7 minutes.

Transfer the finished buckwheat to a bowl and cool.

Peel and wash the onions and mushrooms.

Heat TM “Aleika” sunflower oil in a frying pan and fry finely chopped onion.

Add mushrooms and cook, stirring for 2-3 minutes. Salt and pepper.

Add onions and mushrooms to the bowl with buckwheat and mix the filling.

Wash and dry the duck well.

Grate the duck for 1 hour. a spoonful of salt and ground black pepper.

Stuff the duck with buckwheat and mushrooms.

Sew the duck around the edge or pinch it with toothpicks.

Place the stuffed duck in a baking sleeve and tie.

Cook for 2 hours at 160 degrees C.

Open the bag and pour the rendered fat over the duck.

In a frying pan, fry small champignon mushrooms cut into halves and carrots cut into slices in natural sunflower oil TM “Aleika”.

Place the duck on a ceremonial platter. Garnish the duck with fried mushrooms, herbs and vegetables.

Duck in the oven stuffed with buckwheat is ready. Can be served at a gala table.

Bon appetit! Happy New Year and Christmas!

TM “Aleyka” cereals are natural products of the highest quality from the generous fields of Altai, which will give you their warmth.

Nourishing recipes: duck stuffed with buckwheat and apples

Of course, stuffed duck baked in the oven is a very healthy dish, because its fat is identical in composition to olive oil and is rich in antioxidants. Someone will say that this bird has a specific smell. But a similar problem is simply eliminated, you just have to stuff the duck with apples. Fragrant fruits will remove the smell and give the meat juiciness. Now it’s worth adding buckwheat to the recipe, and you will get a tasty, satisfying and easy-to-make dish. Let's get started?

Duck stuffed with apples and buckwheat
Honey crusted duck with buckwheat and apples
Duck with pickled apples and buckwheat
Duck baked with buckwheat in the sleeve
Duck breast with apples and buckwheat

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, satisfying and cheap meal? Stuffed duck is perfect for you.

medium weight bird
greenish apples - 10 pieces
buckwheat – 250 grams
butter - 25 grams
salt, dark ground pepper
fresh sage

Honey crusted duck with buckwheat and apples

The highlight of this recipe is that duck offal is used for minced meat. If you have poultry, be sure to prepare this dish. And the honey crust will give the duck an unsurpassed color!

bird 1.9-2.1 kilograms
buckwheat - 350 grams
2 apples
onion
60 grams of honey
80 grams mustard
cherries and plums - 500 grams
reddish dry wine - 150 ml each
coriander - 1 teaspoon
food foil

The duck must be gutted, the tail and excess fat removed, the stomach, liver and a little fat set aside. Next you need to wash the bird and dry it with cardboard towels. Then use a sharp knife to create shallow cuts throughout the whole 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, stir. Carefully coat the bird with the marinade, wrap in cling film and refrigerate for 12 hours. Fill the buckwheat with cool water to swell half an hour before starting production.

After this time, we begin to manufacture the interior. Peel the apples from the core and cut into cubes, do the same with the onions. Finely chop the giblets, heat the frying pan and put the previously trimmed fat into it. Fry the onions and giblets, add buckwheat, a teaspoon of coriander and apples. Stuff the marinated duck with the consistency given to us and sew up the cut with culinary thread. Place the bird breast side down on a baking sheet and cover with foil.

The stuffed duck is ready to go into the oven. Heat it to 200 degrees and bake the bird for an hour and a half. In the meantime, it's time to start making the sauce. To do this, boil the wine, add 20 grams of honey, a mixture of cherries and plums, and simmer until thickened. 30 minutes before the end of cooking, remove the foil and bake until golden brown. Bon appetit!

Duck with pickled apples and buckwheat

For this dish, choose small pickled apples.

duck carcass weighing 1.5-1.8 kilograms
30-40 grams of raisins
a glass of buckwheat
soaked apples - 10 pieces
carrots, onions - 1 piece each
salt and pepper to taste

Steam raisins and buckwheat in various containers for 10-15 minutes. While they are swelling, finely chop the onion and grate the carrots coarsely. Stir together all the ingredients for the minced meat - buckwheat, raisins, raw onions and carrots, salt and pepper. You can add a pinch of coriander - duck is extremely fond of this spice. Then wash the bird, dry it thoroughly, trim off excess fat and stuff it with minced meat and pickled apples. Place it in a duckling pan, pour a glass of cool water and place the bird in an oven preheated to 170 degrees for a couple of hours. That's all. A wonderful, fragrant stuffed duck is ready to serve. Place it completely on a plate and serve with the remaining soaked 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 baking.

duck carcass - weighing 2 kilograms
buckwheat – 300 grams
bunch of parsley
500 grams of greenish apples
coriander
salt, pepper to taste
sleeve for baking

As usual, let's start processing the carcass: cut off the outer third of the wings, cut off the tail and fat deposits. Season the skin of the bird with salt and pepper. Then fill the duck's belly with dry buckwheat, salt and sew up the cut with culinary thread. Place the bird in a roasting sleeve, transfer it to the roasting pan and bake in the oven at 180 degrees. Pinch the ends of the sleeve loosely to allow steam to escape. Stuffed duck is baked in the sleeve 20% less than in the open form. After 70-80 minutes, remove the duckling from the oven, cut the sleeve and carefully remove it. Increase the oven temperature by 30 degrees and take care of the apples.

Wash the fruit, cut into quarters and core. Cover the bird with apples and place in the oven for another 20-25 minutes. When the fruits are baked and the duck is golden brown, remove the duckling from the oven, place the bird on a platter and serve with baked apples and pickles. Remove the buckwheat from the belly and serve as a side dish. Bon appetit!

Duck breast with apples and buckwheat

You will have to tinker with making this recipe. We don’t stuff the duck with buckwheat, but cook everything separately. And buckwheat stewed with vegetables is extremely juicy and indescribably delicious. Even a bachelor can prepare such a dish, because duck breasts cook so quickly and no special skills are required to fry them.

duck breast - 4 pieces
a glass of buckwheat
150 grams of chicken liver
3-4 shallots
4 greenish apples
chili pepper pod
3 cloves garlic
tablespoon butter
rosemary branch
4 tablespoons olive oil
5-6 sage leaves
60 grams butter
150 ml reddish port
tablespoon sugar
salt and pepper to taste

Start with the highlight of the dish - making the apples. Wash them, remove the core and cut into large slices. Place them on a baking sheet lined with parchment and bake in the oven. In the meantime, start making buckwheat. Heat butter and olive oil in a frying pan. The garlic should be finely chopped and the shallots cut into cubes. Set aside 2/3 of the onions and garlic on a separate plate. Fry the vegetables and add sage leaves, rosemary needles and chilli strips.

Wash the chicken liver, trim off the excess and cut into small pieces. Send it to the sautéed vegetables, then add buckwheat to everything and stir thoroughly. It's time to add the previously set aside onions and garlic to the dish. Stirring, heat our mixture for 5 minutes and add port wine. 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.

It's time to start making 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 and turn off the heat. The ingredients of the dish are ready, it’s time to start serving it correctly. Place buckwheat in a heap on a dinner plate and add baked apples on the side. Sprinkle them lightly with sugar, pour port wine and rendered fat over them. Slice the duck breasts across the grain and place on a plate. The colorful and tasty dish is ready - bon appetit!

So, we have given you 5 ideas on how to cook duck deliciously and satisfyingly. It will be stuffed or not - the choice is up to you. Enjoy roasted duck with apple-buckwheat innards that give the meat a pleasant aroma and delicate taste. Use our tips and be constantly prepared for both unexpected guests and expected meetings. Cook simply and curiously!