Potted duck baked with buckwheat

A great roast recipe for true gourmets! Cooking something from duck is a big problem. The bird is fat, and the food is often not very useful. And people with a sick liver just can't eat it. But, if there is a product, then there should be recipes that will help make the duck soft and make it possible to remove excess fat. I suggest baking duck in pots. Thus, it will not fry, and the fat accumulated at the bottom can be painlessly drained. The dish will turn out, of course, not dietary, but quite tasty and not very harmful.

UO-Shu

Recipe author

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Composition / ingredients

Servings:

Duck

700

Buckwheat

250

Onion

Carrots

Sour cream

200

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 11 g

Fats 49 % 23 g

Carbohydrates 28 % 13 g

301 kcal

GI: 15 / 85 / 0

Step-by-step cooking

Cooking time: 1 h 50 min

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Chop the duck into small pieces. We need pulp, but we can add small bones. We put the meat in pots, pour in a little water, close the lid and cook in the oven until half-cooked. Take out the pots, drain the excess fat, add a drop of water instead of the drained liquid. Salt, pepper, put finely chopped onions, chopped carrots (you can grate on a coarse grater). Add buckwheat or millet, and send it back to the oven. Cook until the grits are slightly boiled. Then add sour cream and bring it to readiness under the lid.
For those who are not afraid to eat fatty foods - duck juice can not be drained and water can not be added. The rest is exactly the same according to the recipe.