Cook duck in the oven with buckwheat. Duck stewed with buckwheat

Stuffed bird various fillings, very popular with housewives during the holidays. Duck is often served with sweet fruit, but some recipes invite experimentation. Meat dish with apples and buckwheat - this is a complete hearty lunch with unusual sour notes.

Classic variant

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

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

First, peel the apples, remove the seeds and cut them into slices. Grind the sage with spices. Lubricate the skin of the cleaned and washed duck with oil, and apply on top spice mixture. Put the bird in 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 boiled until half cooked or poured raw cereal boiling water for 2-3 hours. Stuffing a duck is easy: alternate apples and grits, and then sew up the incision. In the oven, the duck languishes for 1.5-2 hours. Do not forget that the meat should be watered with the fat formed during cooking. This is how the crust acquires the desired color and crunch. The cooled bird can be served on a platter with herbs.

With giblets and honey

If you have uneviscerated domestic duck worth preparing stuffed bird, using its insides as part of the filling. Adding honey to the recipe, in turn, gives delicate fragrance And golden color. You will need:

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

First of all, a duck is placed on the kitchen table. It is necessary to gut it, remove all remnants of fat, as well as the tail, pull out the ventricle and liver. The bird should be washed and dried, cut along the carcass with a knife. Now we need to make the marinade. In a water bath or in a microwave, hold 40 g of honey, put mustard and spices in it. Lubricate the duck with this mass, cover with a film and put in the refrigerator for half a day. Pour buckwheat with water for half an hour so that it swells. Then dice apples and onions. Fry giblets in duck fat with onions, buckwheat, apples and coriander. Stuff a fragrant duck with this, sew up the cut with threads and wrap the carcass in foil. In the oven, the bird cooks for 1.5 hours. During this time, you can handle the sauce. Bring the wine to a boil, put the rest of the honey and cherries with plums, cook until thickened. Water the bird when it is ready. By the way, do not forget to remove the foil 30 minutes before turning off the fire so that the crust is browned.

Today I want to offer a simple recipe for cooking in the oven. delicious duck stuffed with buckwheat. 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 your guests and serve this dish to festive table, I recommend in buckwheat, before stuffing the duck, add sesame seeds, walnuts or prunes, 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.
For rubbing 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, for this, simply put the bird in the sink and pour over boiling water on both sides. Thanks to boiling water, the pores of the bird will narrow, the skin will tighten, and in the process of baking, a thin and crispy crust will turn out. Dry the duck with a paper towel. Rub with salt inside and out.

Rinse buckwheat thoroughly, remove black grains.

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

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

With the resulting mixture of sour cream and spices, rub the duck inside and out.

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

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

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

Bon appetit!

To make the duck stewed in a duck with buckwheat tasty, choose fresh poultry, preferably domestic and young. It will take not whole carcass, and half weighing approximately 0.8-1 kg. No special utensils? Then you can use the cauldrons and cast irons that you have on the farm, as long as they are with 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 onion- 2 pcs.
• carrots - 1 pc.
• water - 600 ml
• salt - 1.5 tsp or to taste
• black pepper - 2-3 chips.
• spices for poultry - optional

How to cook duck with buckwheat in a roaster

Before cooking, inspect the carcass for the absence of feather residues, if necessary, hold over the fire and pluck. Wash the duck thoroughly, remove the oil gland in the tail area or the entire tail. Cut or cut into portioned pieces. If there excess fat in the tail section, then it can be cut off. If the fat is not very much, then leave it. I managed to buy a young country duck, very large, so I used half the carcass (weight up to 1 kilogram will be enough to make the buckwheat juicy, but not too oily). Pieces of poultry sprinkled abundantly with salt and pepper, left for 1 hour to marinate. You can use your favorite seasonings, which you usually add when stewing or baking chicken dishes.

Next, you need a duckling or a cauldron with a thick bottom. The dishes for frying need to be red-hot, and then lay out the pieces of meat - skin down. No need to add oil! I fried the duck in the roaster at maximum heat for about 8-10 minutes, turning the pieces over from time to time so that they grab the crust on all sides. Here the task is to melt as much fat as possible from the duck skin, a thick layer should practically not remain on the pieces. The meat should acquire a confident blush.

A lot of fat should be rendered - about 150-200 ml. I took out the fried meat from the ducklings. And she poured the fat into a separate bowl (you can fry very delicious potatoes), left only 1-2 tablespoons in the roaster for sautéing vegetables.

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

As soon as the onion and carrot cubes became soft, poured 600 ml into the ducklings cold water, brought to a boil, scraping with a fork small pieces fried meat, adhering to the bottom and walls of the duckling. Thus, she performed the simplest deglazing, when the frying was combined with a boiling liquid and flavored the broth.

I returned the fried pieces of duck to the boiling broth with vegetables. Bring to a boil and add salt to taste. I covered the chicken with a lid and put it on a low fire to stew until tender - 40 minutes (or 1 hour if the bird is old). 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 it will be easy to move away from the bones, it remains to add buckwheat. I fell asleep sorted and washed buckwheat. I dug up the lid again and cooked for another 30 minutes on low heat until the cereal is cooked and absorbs all the liquid. If the water has boiled away a lot, then you can add boiling water - the broth should completely cover the buckwheat, and do not forget that the ideal ratio of cereals and water is 1: 2 (that is, for 1.5 cups of buckwheat, we need about 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.

Try the cereal for doneness. If it is damp, then you can add a little boiling water and hold for another 5-7 minutes. Ready meal mix and divide into bowls.

Pieces duck stew goes well with buckwheat and vegetables. The dish is not too greasy, very tasty and fragrant. 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 dishes where the duck with buckwheat is stewed - it goes well with all the ingredients.

On the eve of a holiday, or just a meeting of friends, each hostess is looking for new original recipes. I would like to treat unusual and tasty. good option will become stuffed duck buckwheat. This is a simple but very effective dish.
The undoubted advantage of a bird prepared in this way is the elegance of serving. Simple buckwheat porridge turns into gourmet delicacy. According to a similar recipe, you can bake chicken or goose.
In the filling, in addition to buckwheat, you can add mushrooms, onions, carrots, stem celery. And on the outside of the duck, when baking, it is good to put apples, lemons, oranges or limes. These fruits will absorb excess fat and will look very festive on a dish.

Taste Info New Year's recipes / Poultry main dishes

Ingredients

• Raw duck weighing 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 rubbing or marinade;
• Mixture of spices Provencal herbs»- 15-20

How to cook duck with buckwheat in the oven

Defrost the duck carefully, the slower this process goes, the juicier the meat will end up.
Rinse thawed poultry thoroughly, dry paper towel. Check the skin, if there are feathers or parts thereof, be sure to remove them with ordinary tweezers. Leave the duck to dry.
Prepare marinade mixture. Mix coarse sea ​​salt and a mixture of herbs. The amount of salt is calculated based on the weight of the duck - for 1 kg of meat, take 1 tbsp. l. salt. Rub the bird with the marinade mixture, inside and out, and let sit for 30 minutes.
Cook crumbly buckwheat porridge. To do this, take liquids one and a half times more than cereals.
Clean the carrots and cut into small pieces. Also chop the stalk celery and green onion. Mix them with ready-made buckwheat. Salt if necessary. Vegetables can be stewed a little in vegetable oil beforehand.
Now you need to carefully stuff the duck. Place the filling in the belly as shown in the photo.


Don't stuff the bird too tightly. There should be a little space left, about a third. Tuck the skin inside the neck, if there is not much of it, then sew it up or stab it with toothpicks.


Now the stuffed duck must be sewn up. You can take an ordinary thick needle and a harsh 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 roasting bag. You can cook the bird without it, but then be sure to water it every 20 minutes with rendered fat. For education golden brown, it is necessary to cut the film about half an hour before readiness.
Duck stuffed with buckwheat in the oven will cook for about 2 hours. The time depends on the total weight of the bird with the filling. Approximately 50 minutes per kilogram, and a little more time for browning.
When the bird is fully 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 sternum.


Cut the roasted 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.

Hostess Tips:

• Duck takes a long time to cook, and if you don't use a roasting 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 to taste in the marinade for rubbing. Curry, red pepper, dried dill will harmonize well with duck.
• Buckwheat in this recipe can be replaced with rice, millet and even 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 stuffing for a duck will turn out from prunes with bones. Rinse thoroughly 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 they are afraid to cook such a dish, mistakenly believing that it is too complicated. But with the observance of simple technology - everything turns out the first time.