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Recipe for stuffed duck with buckwheat. Duck with buckwheat

To make duck stewed in duck stew with buckwheat tasty, choose fresh poultry, preferably domestic and young. You will need not a whole carcass, but a half weighing approximately 0.8-1 kg. Don't have special utensils? Then you can use cauldrons and cast iron pots that you have on the farm, the main thing is that they have thick walls and a heavy lid.

Total cooking time: 80 minutes
Cooking time: 70 minutes
Yield: 6 servings

Ingredients

  • duck - half a carcass (900 g)
  • buckwheat - 1.5 tbsp.
  • large onions - 2 pcs.
  • carrots - 1 pc.
  • water - 600 ml
  • salt - 1.5 tsp. or to taste
  • black pepper - 2-3 chips.
  • spices for poultry - optional

Preparation

    Before cooking, inspect the carcass for any remaining feathers, if necessary, hold it over the fire and pluck it. Wash the duck thoroughly, remove the coccygeal gland in the tail area or the entire tail. Cut or chop into portions. If there is excess fat in the tail, it can be trimmed off. If there is not much fat, then leave it. I managed to buy a young country duck, quite large, so I used half the carcass (up to 1 kilogram of weight will be enough to make the buckwheat juicy, but not too fatty). Sprinkle the poultry pieces generously with salt and pepper and leave them to marinate for 1 hour. You can use your favorite seasonings that you usually add when stewing or baking chicken dishes.

    Next you will need a duckling pan or a cauldron with a thick bottom. The frying pan must be heated red-hot, and then lay out the pieces of meat - skin side down. No need to add oil! I fried the duck in a duck pot on maximum heat for about 8-10 minutes, turning the pieces over from time to time so that they were crusted on all sides. The task here is to render as much fat as possible from the duck skin; there should be practically no thick layer left on the pieces. The meat should acquire a confident blush.

    A lot of fat should be rendered - about 150-200 ml. I took the fried meat out of the duck pot. And I poured the fat into a separate bowl (you can fry very tasty potatoes in it), and left only 1-2 tablespoons in the roasting pan for sautéing vegetables.

    I prepared the vegetables: peeled and cut the onions and carrots into small cubes, about 5 mm in size. I put it in the duck pot and sautéed, that is, fried it for 1-2 minutes, until soft. The fire can be made smaller; a lid is not needed. Be careful not to burn the onion, otherwise it will taste bitter!

    As soon as the onion and carrot cubes became soft, I poured 600 ml of cold water into the duckling pan and brought it to a boil, using a fork to scrape off small pieces of fried meat that had stuck to the bottom and walls of the duckling pan. Thus, I performed the simplest deglazing, when the frying was combined with boiling liquid and flavored the broth.

    I returned the fried duck pieces to the boiling broth with vegetables. Bring to a boil and add salt to taste. I covered the duckling with a lid and put it on low heat to simmer until done - 40 minutes (or 1 hour if the bird is old). The water should reach the middle of the meat level or slightly higher. If necessary, you can add boiling water.

    As soon as the meat is cooked and comes off the bones easily, all that remains is to add buckwheat. I poured in the sorted and washed buckwheat. Covered it again and cooked for another 30 minutes over low heat until the cereal was cooked and absorbed all the liquid. If the water has boiled away too much, you can add boiling water - the broth should completely cover the buckwheat, but do not forget that the ideal ratio of cereal to water is 1:2 (that is, for 1.5 cups of buckwheat we will need approximately 3-3.5 cups of water ). During the cooking process, try not to lift the lid too often so that steam does not escape, then the buckwheat will turn out crumbly.

    Taste the cereal for doneness. If it’s damp, you can add a little boiling water and hold for another 5-7 minutes. The finished dish will remain to be mixed and placed on plates.

Pieces of stewed duck go perfectly with buckwheat and vegetables. The dish is not too greasy, very tasty and aromatic. You can add fresh vegetables, salad or pickles. Bon appetit!

On a note

For a special aroma and taste, you can add a few pieces of prunes to the dish where the duck with buckwheat is stewed - it goes well with all the ingredients.

Many housewives like to experiment with duck breasts and legs. However, we can say with confidence that the tastiest duck is baked whole. There are a great many recipes for preparing this dish. Today the heroine of our article will be baking with buckwheat in the oven. We offer you to consider several options for preparing this delicious dish.

with buckwheat and prunes

For this recipe we will need the following products: gutted duck carcass, 200 grams of pitted prunes, a glass of buckwheat, black pepper and salt, as well as 40-50 grams of butter.

Cooking process

First soak the prunes in warm water for 30 minutes. Wash the duck carcass thoroughly and dry it with paper towels. Then rub with pepper and salt. We make several cuts on the breast (4-5) and a couple at the base of the legs. We insert a prune deeper into each of the cuts. Boil buckwheat. To do this, pour it into boiling water and cook for 6-7 minutes. Then we take it out. It will reach readiness directly in the duck. Mix buckwheat with the remaining prunes and add a little salt. Place the duck on a baking sheet and carefully stuff it with buckwheat and prunes, and also add small pieces of butter. Cover with foil and place in an oven preheated to 210 degrees. After about 20-30 minutes, fat will begin to release, which will need to be watered on the carcass every 10-15 minutes. The cooking time of the dish depends on the duck itself, and on average varies from 50 minutes to one and a half hours. Therefore, it is necessary to periodically check the duck for readiness in the standard way: we pierce the carcass with a knife: if clear juice comes out, then the meat is ready. 10 minutes before the end of baking, remove the foil from the duck. This is done so that it is covered with an appetizing crust. Duck baked in the oven with buckwheat and prunes is ready! Be sure to try this dish. Be sure that your family and guests will be delighted with the wonderful aroma and unforgettable taste.

Duck baked in the oven with buckwheat, honey and apples: recipe

If you want to pamper your family and guests with a delicious and aromatic dish, then be sure to use this recipe. So, for cooking we need the following ingredients: medium-sized duck carcass, 400 grams of buckwheat, 100 grams of apples, 60 grams of honey, 80 grams of mustard, half a kilo of cherries and plums, 150 grams of red wine.

Cooking process

Wash the cleaned duck thoroughly and dry it. Heat the honey, add mustard to it and stir. We make small cuts on the duck, rub the outside of the carcass with a mixture of mustard and honey, and the inside with pepper and salt, wrap it in a bag and put it in the refrigerator for 12 hours.

Boil the buckwheat until half cooked. Peel the apples and cut them into small cubes. buckwheat and apples and sew it up. Place it on a baking sheet breast side up, cover with foil and place in an oven preheated to 200 degrees for an hour and a half. Prepare berry sauce. Add wine and honey to the cherries and plums and cook over low heat until thickened. 30 minutes before the end of roasting the duck, remove the foil from it and coat the carcass with some of the berry sauce. We send it back to the oven. After the duck in the oven, stuffed with buckwheat and apples, is ready, transfer it to a large dish and serve with the remaining berry sauce. Bon appetit!

As you can see, duck baked in the oven with buckwheat is not at all difficult to prepare. The dish turns out to be very aromatic, tasty and satisfying and is perfect for both a family dinner and a festive celebration.

On the eve of a holiday, or just a meeting of friends, every housewife is looking for new original recipes. I want to treat you to something unusual and tasty. A good option would be duck stuffed with buckwheat. This is a simple but very impressive dish.
The undoubted advantage of poultry prepared in this way is the elegant presentation. Simple buckwheat porridge turns into an exquisite delicacy. You can bake chicken or goose using a similar recipe.
In addition to buckwheat, you can add mushrooms, onions, carrots, and celery to the filling. And when baking, it’s good to put apples, lemons, oranges or limes on the outside of the duck. These fruits will absorb excess fat and will look very festive on the dish.

Taste Info New Year's recipes / Poultry main courses

Ingredients

  • Raw duck weighing from 2 to 3 kg;
  • Buckwheat - the amount depends on the size of the bird, on average 120-150 g;
  • Green onions – 30 g;
  • Stem celery – 1 stalk;
  • Carrots – 1 medium-sized;
  • Coarse sea salt for grating or marinade;
  • Seasoning mixture “Provencal herbs” - 15-20 g.

How to cook duck with buckwheat in the oven

Carefully defrost the duck; the slower this process goes, the juicier the meat will end up.
Rinse the defrosted bird thoroughly and dry with a paper towel. Check the skin, if feathers or parts thereof remain, be sure to remove them with regular tweezers. Leave the duck to dry.
Prepare the marinade mixture. Combine coarse sea salt and herb mixture. The amount of salt is calculated based on the weight of the duck - for 1 kg of meat you should take 1 tbsp. l. salt. Rub the marinade mixture inside and out of the bird and leave for 30 minutes.
Cook crumbly buckwheat porridge. To do this, take one and a half times more liquid than cereal.
Peel the carrots and cut into small pieces. Also chop the celery and green onions. Mix them with prepared buckwheat. Add salt if necessary. Vegetables can be pre-simmered a little in vegetable oil.
Now you need to carefully stuff the duck. Place the filling into the belly as shown in the photo.


Do not stuff the bird too tightly with stuffing. There should be some space left, about a third. Tuck the skin inside the neck, if there is only a little of it, sew it up or pin it with toothpicks.


Now the stuffed duck needs to be sewn up. You can take a regular thick needle and a stiff cotton thread. But it would be wiser to purchase a special silicone thread with a sharp tip; it is reusable and can be easily removed from the finished bird.

Place the sewn duck in a sleeve or oven bag. You can cook the bird without it, but then be sure to baste it with rendered fat every 20 minutes. To form a golden brown crust, you need to cut the film about half an hour before it is ready.
Duck stuffed with buckwheat will take about 2 hours to cook in the oven. The time depends on the total weight of the stuffed bird. Approximately 50 minutes per kilogram, and a little more time for browning.
When the bird is completely cooked, carefully remove the silicone thread or cut the cotton thread. Hot steam will be released from the abdomen, be careful, it can burn.
Cut the finished duck along the breastbone.


Cut the baked duck into portions, preferably before serving. You can cut it into portions and decorate it beautifully with green salad leaves. The filling is served separately.

Tips for the hostess:

  • The duck takes quite a long time to cook, and if you did not use a baking bag, the legs and wings may burn. To prevent this from happening, wrap them in pieces of foil. And when serving, decorate with a napkin rosette.
  • You can add any spices you like to the marinade for rubbing. Curry, red pepper, and dried dill will go well with duck.
  • Buckwheat in this recipe can be replaced with rice, millet and even pearl barley. In addition to cereals, birds are stuffed with potatoes, pieces of vegetables and fruits. Sour apples absorb duck fat well and become a separate delicacy.
  • An excellent filling for duck can be made from prunes with pits. Thoroughly wash 250-300 g of berries, steam for 30 minutes in hot water and stuff the bird with them. During cooking, they will become juicy, soft and incredibly tasty.
  • Traditional Christmas stuffed duck, an infrequent guest on the table. Many inexperienced housewives are afraid to prepare such a dish, mistakenly believing that it is too complicated. But if you follow simple technology, everything works out the first time.

Our family members are big meat eaters. In our diet, meat is present 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 today is no different - duck stuffed with buckwheat, mushrooms and vegetables and baked in the oven. Delicious, aromatic meat, cooked immediately with a side dish... Preparing such a dish will not be particularly difficult, but the taste will certainly delight you.

Prepare the necessary 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 finely diced mushrooms. Stirring, fry for 2 minutes. They should brown a little.

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 flavor.

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 well inside and out. Use napkins to remove excess, unnecessary water and rub with salt and spices.

Fill the duck with prepared buckwheat.

Using regular 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, aromatic and very, very tasty duck is ready - it needs to be served immediately.

Bon appetit.

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

Poultry stuffed with various fillings is very popular among housewives during the holidays. Duck is often served with sweet fruit, but some recipes encourage experimentation. A meat dish with apples and buckwheat is a complete hearty lunch with unusual sour notes.

Classic version

If you are expecting a lot of guests at home, then preparing a dish for several people at minimal cost can be difficult. However, duck made in the oven with a filling of cereals and fruits is prepared quite simply and quickly. You need to take:

  • 1 bird carcass;
  • 10 green apples;
  • 250 g buckwheat;
  • 25 g butter;
  • salt, pepper, sage.

First, peel the apples, remove the seeds and cut them into slices. Grind sage with spices. Lubricate the skin of the feathered and washed duck with oil, and apply a spicy mixture on top. Place the bird in a cool place until completely marinated. It is better to wait 4-6 hours, but this recipe allows you to reduce the time to 60 minutes. Now prepare the buckwheat. It can be cooked until half cooked or pour boiling water over the raw cereal for 2-3 hours. Stuffing a duck is easy: alternate apples and cereal, and then sew up the cut. The duck simmers in the oven for 1.5-2 hours. Do not forget that the meat should be basted with the fat formed during cooking. This is how the crust gets the desired color and crunch. The cooled bird can be served on a platter with herbs.

With giblets and honey

If you have an uneviscerated domestic duck, it's worth making a stuffed bird using its innards as part of the stuffing. Adding honey to the recipe, in turn, gives it a delicate aroma and golden color. You will need:

  • 2 kg poultry;
  • 350 g buckwheat;
  • 2 apples;
  • 1 onion;
  • 60 g honey;
  • 80 g mustard;
  • 500 g plums and cherries;
  • 150 ml dry red wine;
  • 1 tsp coriander

First of all, the duck is placed on the kitchen table. It must be gutted, all remaining fat removed, as well as the tail, and the stomach and liver removed. The bird should be washed and dried, and cuts should be made along the carcass with a knife. Now we need to make the marinade. Keep 40 g of honey in a water bath or in the microwave, add mustard and spices. Brush the duck with this mixture, cover with film and place in the refrigerator for half a day. Pour water over buckwheat for half an hour to allow it to swell. Then cut the apples and onions into cubes. Fry the giblets in duck fat with onions, buckwheat, apples and coriander. Stuff the fragrant duck with this, sew up the cut with thread and wrap the carcass in foil. The bird cooks in the oven for 1.5 hours. During this time you can handle the sauce. Bring the wine to a boil, add the rest of the honey and cherries and plums, cook until thick. Water the bird when ready. By the way, don’t forget to remove the foil 30 minutes before turning off the heat to allow the crust to brown.