Duck stuffed with buckwheat in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake duck with buckwheat? Poultry is ideal for the recipe, if there is no such, you can cook a purchased duck. I used a small frozen carcass. Prepare all the products.

2. Step 2:

   

   If you are buying a duck, first of all defrost it at room temperature. If you have poultry, then clean it, remove the insides and wash it well.

3. Step 3:

   

   Marinate the duck. To do this, mix salt and ground black or allspice. I also used garlic for pickling, peeled it and grated it on a fine grater. For a richer taste, I added a small pinch of sugar to the salt and pepper.

4. Step 4:

   

   Rub the carcass from all sides and inside. Put the duck in a cellophane bag, wrap it up and send it to the refrigerator. One or two hours will be enough, but I usually leave the duck in the refrigerator overnight.

5. Step 5:

   

   Prepare the filling. Rinse the buckwheat and send it to a small saucepan. Pour cold water at a rate of 2 to 1, i.e. for one cup of cereals you will need two of the same cups of water. Add a little salt, put on high heat, reduce the flame after boiling, cook under a closed lid until the water is absorbed (it will take about 15 minutes).

6. Step 6:

   

   Rinse the mushrooms under running water and dry with paper napkins. Cut the mushrooms into small cubes.

7. Step 7:

   

   Peel the onion, rinse and chop.

8. Step 8:

   

   Heat vegetable oil in a frying pan with a thick bottom. Fry the onion until golden brown (about 5-10 minutes on high heat, stirring constantly). Add the champignons.

9. Step 9:

   

   Lightly add salt and cook until all the liquid has evaporated and the mushrooms are browned.

11. Step 10:

    

    In a clean frying pan, heat 1 tablespoon of vegetable oil, add diced liver, lightly salt and fry until almost ready (it is worth focusing on the fact that all the liquid evaporates and the liver is lightly fried).

12. Step 11:

    

    In a separate bowl, mix the mushrooms, liver and buckwheat, pepper to taste.

13. Step 12:

    

    Remove the duck from the refrigerator. If you used garlic, then remove it with your hands from the surface of the carcass, otherwise it may burn during cooking. Stuff the duck with buckwheat filling. I had some buckwheat left, so I stuffed the place where the neck and goiter were, so I had all the filling gone.

14. Step 13:

    

    Using toothpicks, fasten the holes on the abdomen and on the side of the neck. You can use a thread with a needle and sew up the holes.

15. Step 14:

    

    Send the stuffed duck into the cooking sleeve, tie it on both sides, and make several punctures on top of the sleeve with a toothpick. This is necessary so that hot air comes out during baking and the sleeve does not burst.

16. Step 15:

    

    Send the duck to a preheated oven and bake for about 1.5-2 hours. Consider the capabilities of your oven and set the desired temperature. My oven baked the duck for 2 hours at a temperature of 200 degrees, the original recipe recommended a temperature of 160-180 degrees.

17. Step 16:

    

    After the specified time, cut the sleeve from above, carefully pour the duck with fat that was melted during baking, and send the bird to the oven for another 20-30 minutes. If possible, turn on the "convection" mode. The bird should be browned. Look at the duck during cooking, if it starts to burn, then turn down the temperature in your oven.

18. Step 17:

    

    Pour the fat on the finished bird again and remove the toothpicks.

19. Step 18:

    

    Serve hot with fresh vegetables and salad. Delicious and satisfying!