Prepare the required foods.

If necessary, remove the remaining feathers from the duck, wash it thoroughly both outside and inside. Cut the bird into portions. You won't need the whole duck, so choose the parts you want for the recipe.

Heat a cauldron or a frying pan well and put the pieces of meat in the fat side down (if the duck is not fat, pour in the vegetable oil). Fry over medium heat. When the fat is well melted and the meat acquires a beautiful ruddy color, turn over to the other side and also fry until golden brown.

Peel and wash the garlic cloves, onions and carrots.

Cut the onions and carrots into small cubes, about 5x5 mm. You can grate the carrots. Chop the garlic. Add carrots, onions and garlic to the fried duck pieces, add 3 glasses of water.

Add spices and salt to taste, after boiling, reduce the heat to a minimum and continue to simmer the duck until tender (this will take 35-45 minutes).

Sort the buckwheat and add to the duck.

Stew the duck with buckwheat under a closed lid until the cereal is cooked and absorbs all the liquid.

Before serving, gently mix and put on a dish juicy, fragrant buckwheat with a tasty morsel of stewed duck.

Enjoy your meal! Cook with love!

Before opening the oven, the duck carcass must be processed. It is enough to rinse freshly plucked birds under running water, while frozen ones will have a long defrosting process. You can preserve the delicate taste of meat by moving it from the freezer to the lower shelf. The duck should thaw enough overnight so that it does not lose its flavor and be ready for baking.

After the duck has been washed with cold water, pour boiling water over it so that the skin “shrinks” and preserves all the juices inside as much as possible during baking. Rub the duck with a mixture of salt and pepper and let it sit for a while. While other ingredients are being prepared, it will "ripen".

Buckwheat is not boiled in advance. It is enough to pour boiling water over it for 30 minutes to make it swell. If you decide to add mushrooms, then you should boil them first. It is better to use mushrooms, which are cut into the filling raw. Peel the ginger on a coarse grater, cut the carrots and potatoes into strips or cubes. Onions can be cut in any convenient way, depending on how much you like the onion, either in half rings or in small cubes. In any case, onions give a certain flavor to the dish, so you should not completely abandon it.

All vegetables are fried in oil. Start with potatoes as they take longer to cook. Cut it into cubes like you would for fries. Then send chopped vegetables to a frying pan to the potatoes. Salt and spices are also added to vegetables to taste. The platter should be in a skillet for about 10 minutes.

Mix vegetables with buckwheat. Gently tamp the finished filling into the hollow area of \u200b\u200bthe duck. In order for the filling to be well saturated with poultry juice, the duck is sewn up. The legs and wings are tied to the main carcass, after which the bird can be wrapped in foil and sent to an oven preheated to 190 degrees, where it will cook for the next 50 minutes.

In less than an hour, the bird is removed from the oven to unseal the foil. This will create a delicious crust. Duck is baked in this form for another half hour at a temperature of 170 degrees. Periodically, you can check its readiness by piercing it near the leg.

As soon as the juice is clear, the duck stuffed with buckwheat is ready. The crust will be more beautiful if periodically during the second stage of frying it is poured with its own fat and juice, which accumulate on the baking sheet.

Stuffed duck with buckwheat and potatoes is served with tomato sauces and ketchup. Finely chopped green onions will give additional flavor.

Duck in the oven: photo recipe by Olga Bondas.

Our family members are big meat eaters. In our diet, meat is present every day: boiled or steamed, or stewed. We always cook soups, borscht, porridge with meat. And the type of meat is always different: pork, lamb, chicken, goose, etc. And now today is no different day - duck stuffed with buckwheat, mushrooms and vegetables and baked in the oven. Delicious, aromatic meat, cooked immediately with a side dish ... Cooking such a dish will not be particularly difficult, but the taste will certainly please.

Prepare the required ingredients according to the list.

Boil buckwheat in salted water until tender.

Pour sunflower oil into a preheated pan and after a minute add mushrooms, washed and cut into small cubes. Stir and fry for 2 minutes. They should brown a little.

Peel and dice the carrots. Wash the pepper, remove the stem and core and also cut into cubes. Pour vegetables into the pan with mushrooms. Add a sprig of rosemary for a minute.

Season with salt and fry for another 2 minutes, until vegetables are soft. But they should not lose their shape, it is better to let them remain "Al dente".

Put mushrooms and vegetables to the boiled buckwheat.

Wash the duck well inside and out. Remove excess, unnecessary water with napkins and rub with salt and spices.

Fill the duck with prepared buckwheat.

Sew the duck carcass with ordinary threads using a needle.

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

After the time has elapsed, remove the buckwheat-stuffed duck from the oven.

Cut the sleeve very carefully, remove the sprig of rosemary.

Mix mustard with soy sauce.

Grease the carcass with the resulting sauce and send back to the oven for 5-7 minutes.

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

Enjoy your meal.

Cook with love and indulge your loved ones with delicious delights.

Today I want to offer a simple recipe for cooking a delicious duck stuffed with buckwheat in the oven. This dish looks very impressive on the table. Buckwheat in duck turns out to be very tasty, soaked in juice and fat of the bird itself. Well, if you want to surprise guests and serve this dish to the festive table, I recommend adding sesame seeds, walnuts or prunes to buckwheat before stuffing the duck, it will turn out very tasty and unusual. I recommend you try it too!

Ingredients

To cook duck stuffed with buckwheat in the oven you will need:
duck - weight 2.2 kg;
buckwheat - 2 cups;
water - 4 glasses.
To rub the duck:
black peppercorns - 0.5 tsp;
bay leaf - 2 pcs.;
garlic - 1 clove;
dry adjika - 1 tbsp. l. (or other spices to taste);
sour cream - 2 tbsp. l .;
salt to taste.

Cooking steps

To prepare the dish, I used the following ingredients: Before baking, the duck must be doused with boiling water, to do this, simply put the bird in the sink and pour boiling water on both sides. Thanks to boiling water, the pores of the bird will narrow, the skin will tighten, and during the baking process you will get a thin and crispy crust. Dry the duck with a paper towel. Rub inside and out with salt.

Rinse the buckwheat thoroughly, remove the black grains.

Pour buckwheat with hot water (in a ratio of 1: 2), put on fire, after boiling, reduce the heat and cook the buckwheat until tender (about 10-15 minutes), add salt to taste.

To grate the duck, grind the black peppercorns and bay leaves (I grind in a coffee grinder). Combine chopped spices and dry adjika with sour cream and chopped garlic.

Grate the duck inside and outside with the resulting mixture of sour cream and spices.

Stuff the duck's belly tightly with chilled buckwheat porridge, fasten the belly with toothpicks or sew it with a thread (the buckwheat should be completely inside the bird). My porridge was not all gone, a little remained.

Then place the buckwheat stuffed duck into the roasting sleeve, tie the edges of the sleeve. Refrigerate for 2-3 hours (you can marinate a little longer). Roast the duck in the sleeve in a preheated oven at 170-180 degrees for about 1.5-2 hours. Gently cut the bag 10-15 minutes until tender and let the duck brown in the oven. Determine the readiness of the duck by puncturing it with a toothpick or knife - the juice should flow out light, without the admixture of ichor.

Duck stuffed with buckwheat and baked in the oven turns out to be very tasty. The porridge swells well inside and remains crumbly.

Enjoy your meal!

Many housewives love to experiment with duck breasts and legs. However, it is safe to say that whole baked duck is the most delicious. There are a great many recipes for cooking this dish. Today, the heroine of our article will be in the oven with buckwheat. We propose to consider several options for preparing this delicious dish.

with buckwheat and prunes

For this recipe, we 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

Pre-soak prunes in warm water for 30 minutes. Rinse 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 put prunes 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 out. It will reach readiness directly in the duck. Mix buckwheat with the remaining prunes and salt a little. We spread the duck on a baking sheet and carefully fill with buckwheat and prunes, and also add small pieces of butter. Cover with foil and send to an oven preheated to 210 degrees. After about 20-30 minutes, fat will begin to stand out, which will need to be watered every 10-15 minutes. The cooking time 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 a standard way: pierce the carcass with a knife: if clear juice is released, then the meat is ready. Remove the foil from the duck 10 minutes before the end of baking. This is done so that it becomes covered with an appetizing crust. Duck baked in the oven with buckwheat and prunes is ready! Be sure to try this dish. Rest assured 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: a 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: a medium-sized duck carcass, 400 grams of buckwheat, 100 grams of apples, 60 grams of honey, 80 grams of mustard, a pound of cherries and plums, 150 grams of red wine.

Cooking process

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

Boil buckwheat until half cooked. Peel the apples and cut into small cubes. buckwheat and apples and sew up. We put it on a baking sheet with the breast up, cover with foil and send it to an oven preheated to 200 degrees for an hour and a half. Cooking berry sauce. Add wine and honey to cherries and plums and simmer until thickened. 30 minutes before the end of baking 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. Enjoy your meal!

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 fragrant, tasty and satisfying and is perfect for both a family dinner and a festive celebration.