Duck with buckwheat in the oven at home. Duck with buckwheat

Duck dishes are tasty and filling. One of the universal options is duck with buckwheat. This dish can be both everyday and festive. Everything will depend on the chosen recipe and the presentation of the dish. Here are some popular recipes for cooking duck with buckwheat porridge.

To prepare a delicious dish, you need to choose the right duck. If possible, it is better, of course, to buy chilled poultry from farms. The best breeds are considered to be musk, white Moscow, and Peking.

For baking, you need to choose a young bird under 3 months of age. Pay attention to the color of the fat; in ducklings it is light, but in adult birds it has a more saturated shade. The optimal carcass weight is 2-2.5 kg.

Interesting Facts! Duck meat is popular almost all over the world. But in the countries of South and Central America, ducks are almost never bred, and duckling is practically exotic. And the champion in eating duck meat is China.

Duck with buckwheat in the oven

A tasty and juicy duck with buckwheat in the oven is quite easy to prepare. For baking we will use duck legs.

• 2 duck legs;
• 1 large onion;
• 150 gr. ;
• 1 teaspoon butter;
• 1.5 teaspoons salt;
• 0.5 teaspoon of poultry spice mixture;
• Oil for mold;
• greens for decoration.

Peel the onion and chop finely. We sort out the buckwheat and wash it. We will cook in a ceramic or glass baking dish. Grease the pan with oil, you can use both vegetable and butter - to your taste.

Advice! To make it easier to clean the mold, you can cover it with foil and grease the foil with oil.

Pour the buckwheat into the mold and level it out. Place chopped onions on top. Add water, maintaining a ratio of 1 to 2, that is, per 150 g. buckwheat needs 300 ml of water. Don't forget to salt the water.

Wash the duck legs; if they have excess fat, cut them off. If the legs are large, they can be divided into two parts - drumstick and thigh. Rub with salt and spices. Place the legs in the mold directly on the cereal with water. Cover the pan with foil and place in the oven for 45 minutes. Then remove the foil and put the pan in the oven again for 20 minutes so that the duck is browned.

Duck stuffed with buckwheat, baked in a sleeve

A more festive version of the dish is duck stuffed with buckwheat. We will bake the bird in the sleeve, this will keep the meat juicy.

• 1 duck weighing about 2 kg;
• 2 glasses;
• 4 glasses of water;
• 0.5 teaspoon peppercorns;
• 2 bay leaves;
• 1 clove of garlic;
• 1 tablespoon dry adjika;
• 2 tablespoons sour cream;
• salt to taste.

Place the defrosted or chilled duck in the sink, back down, and pour boiling water from the kettle over it. Then we turn the bird over and scald the other side. Dry the duck with paper towels. Rub the bird with salt inside and out.

Read also: Chicken fillet in sour cream sauce with mushrooms – 7 recipes

We will sort out the buckwheat and wash it. Pour hot water over the buckwheat (the proportions are 1 part cereal and two parts water). Place the pan with buckwheat on the fire and bring to a boil. As soon as it boils, add salt, reduce the heat and cook until tender for 10-15 minutes. You should get a crumbly porridge. She needs to be convicted.

Grind the bay leaf and black peppercorns in a coffee grinder, add dry adjika to the resulting powder, and mix. Pour this dry mixture into the sour cream and add chopped garlic.

Rub the resulting sauce onto the duck inside and out. We put boiled buckwheat porridge into the belly of the duck, then sew up the belly with culinary thread or simply prick it with toothpicks.

Place the duck in a baking sleeve. If there is buckwheat porridge left after filling the duck, then we also put it in the bag. We tie the sleeve on both sides. Place the resulting package in the refrigerator for 2-3 hours, you can leave it overnight, it won’t get any worse. Bake the duck in the oven at 180 degrees for about 2 hours. It takes about 20 minutes to cut the bag so that the duck is browned.

Recipe with added prunes

You can cook duck with prunes and buckwheat. This dish is also quite worthy of a holiday table.

• 1 duck weighing about 2 kg;
• ¾ cup buckwheat;
• 1 onion;
• 2 tablespoons vegetable oil;
• 150 gr. pitted prunes;
• 4 cloves of garlic;
• 3 bay leaves;
• salt and pepper to taste.

We sort out the buckwheat, rinse it and fill it with a glass of water. Salt and cook over low heat until the cereal has absorbed all the water. Cool the porridge.

Finely chop the onion, fry in vegetable oil, mix the onion with buckwheat. Pour boiling water over the prunes for 15 minutes. Then drain the water, wash the prunes and dry them. Cut into “noodles”. Add prunes to buckwheat with onions, mix.

We wash and dry the duck. Cut the garlic cloves lengthwise into several pieces. We make punctures in the duck carcass with a thin knife and insert pieces of garlic into the punctures. We break the bay leaf into several parts and insert it under the skin, where possible. Rub the duck with black pepper and salt. Fill the belly with the prepared filling of buckwheat, prunes and onions. We chop off the belly with toothpicks. Place the duck in a roasting pan or a suitable sized baking dish. Pour in half a glass of boiling water. Cover the dish with a lid or foil and cook in the oven at 190 degrees for 2.5 hours. Then remove the lid and cook for another 30 minutes until the duck is browned.

We cut the finished duck into pieces. Place buckwheat and prunes in a heap in the center of the dish, and place pieces of poultry around it.

Duck with buckwheat and apples

For a special occasion, duck can be prepared with buckwheat and apples; this dish looks impressive and festive.

• 1 duck weighing about 2-2.5 kg;
• 350 gr. ready ;
• 150 gr. chicken stomachs%
• 200 gr. duck liver;
• 6 cloves of garlic;
• salt, black pepper, poultry spices.

Buckwheat porridge must be cooked in advance. We wash the duck well, trim off excess fat and dry it. Rub salt, pepper and spices on all sides. Don't forget to rub from the inside. Leave for 1-2 hours so that the meat is saturated with the taste of spices.

We clean and wash the duck liver and chicken gizzards and cut them into large pieces. Wash 2 apples, cut out the seed pods and chop coarsely. Combine apples and pieces of giblets in a bowl. Add the garlic, which has been cut into thin slices across the cloves.

Read also: Waffle cakes with minced meat in batter - 5 recipes

Then we put the prepared buckwheat into the filling, add a little salt and season with spices (don’t forget that the buckwheat is already salted). Mix everything. Fill the duck with the prepared minced meat and sew up the belly.

Place the duck in a baking bag. Bake for about 2 hours at 200 degrees. Cut the remaining 4 apples into quarters. 20 minutes before readiness, cut the bag. Place apple quarters on top of the duck and bake until the bird is golden brown and the apples are soft. Place the bird on a plate, remove the toothpicks or cut off the threads. Place apple quarters around the bird.

Cooking in a slow cooker

Duck with buckwheat cooked in a slow cooker is no less tasty.

• 700-800 gr. ducks (you can take a leg, breast or half a carcass);
• 400 gr. buckwheat;
• 200 gr. leek;
• 900 ml water;
• salt, aromatic herbs, ground black pepper to taste.

Cut the duck into small pieces. Cut the onion into rings. We sort out the buckwheat and wash it. Place duck pieces in a bowl, add water (200 ml), add salt and cook on the “Stew” program for 1 hour. Half an hour after the start of the program, add the leeks, close the lid and wait until the end of the program.

Then add buckwheat to the bowl with the duck and onions, pour in the remaining water, and add a little salt. Add aromatic herbs and spices as desired. Mix. Cook in the “Grain” mode for 30 minutes. After the end of the program, do not open the lid, leave the dish to brew in the “warm” mode for 15 minutes.

Duck in the oven with mushrooms and buckwheat

Another festive version of the dish is oven-roasted duck with mushrooms and buckwheat.

• 1 duck weighing about 2 kg;
• 150 gr. buckwheat;
• 300 gr. ;
• 1 pod;
• 2 tablespoons of prepared mustard;
• 3 tablespoons soy sauce;
• 2 sprigs of fresh rosemary;
• 30 ml vegetable oil;
• 2 tablespoons salt;
• 2 tablespoons poultry roasting spice mixture.

28.11.2018

Today, poultry baked to an amber crust with a side dish takes pride of place on our tables. If chicken is most often found on the everyday menu, duck with buckwheat in the oven holds the leading position on the holiday table. We will discuss the recipe for this delicious treat in today’s article.

How to cook duck properly?

For some reason, not all housewives like to cook duck. Many people avoid this bird. And all because of its specific smell. Professional chefs claim that the specific smell is easily eliminated, and if someone can’t cope with this, it means they simply don’t know how to cook duck.

Advice! A specific smell comes from the rump that needs to be cut. After this, the bird is washed under running water, and not a trace remains of the former smell.

Duck meat is suitable both for preparing a whole carcass and for portioned dishes. Regardless of whether you cut up the duck, the roasted meat tastes amazing. Of course, the quality of the chosen meat plays a huge role. Most professional chefs believe that duck should be chilled. In this case, the meat retains its juiciness. In addition, pay attention to the young bird. The meat of an older duck will take longer to bake and may turn out to be tough.

But not everyone has the opportunity to purchase fresh frozen duck carcass. Some people stock up and freeze meat.

Advice! If the duck was previously frozen, it needs to be defrosted only by natural thawing on the bottom shelf of the refrigerator. Do not use a microwave or hot water to speed up defrosting.

We move on to the next stage - preparing the bird. Perhaps everyone knows how to cut it correctly. It is advisable to cut off the tips of the wings, otherwise they will char during the baking process.

You can't bake duck without marinade. It is this component that gives poultry meat a divine taste. The classics are the use of mayonnaise, soy sauce or citrus juices. Cooks often choose apples and orange slices for stuffing.

If the bird carcass is old, then it can be boiled in salted water or marinade. This way you will shorten the baking process in the oven. In addition, during the cooking process, the meat will absorb the entire blend of spices, herbs and marinade.

Note to the hostess:

• In order for the duck meat to be juicy, during the baking process it must be periodically basted with the released fat;
• The duck stewed in the sleeve will turn out juicy;
• if you bake the bird without using a sleeve, cover the baking sheet with aluminum foil, and half an hour before the end, remove it so that the skin is baked to an amber crust;
• buckwheat for stuffing must first be boiled until half cooked;
• Buckwheat will be especially tasty if it is stewed in tomato sauce;
• Fresh rosemary gives duck meat with buckwheat filling a unique taste and aroma.

The culinary world provides every housewife with dozens of different marinades to choose from. And the final result will depend not only on this. Spices and herbs are always used to prepare meat and poultry. But if it’s difficult for you to balance the seasonings yourself, use universal blends that are designed for preparing poultry dishes.

And today we have a holiday!

Why wait until the holidays to cook duck? Create your gastronomic masterpiece today and brighten up your gray days with a stunning dish.

On a note! If you bought a domestic duck, inspect the skin to ensure there are no remaining feathers. If there are any, remove them with tweezers and lightly scorch the skin over a gas burner. Giblets can be used to make broth or soup.

Ingredients:

• fresh frozen duck – one carcass;
• selected buckwheat – one glass;
• universal seasonings for poultry - one table. spoon;
• salt;
• carrots - one root vegetable;
• tomato juice – 100 ml;
• onion - one head.

Preparation:

Juicy, delicious, aromatic and so tender baked in the oven with a crispy, golden brown crust - what else can you imagine for celebrating the New Year or any other holiday? This duck baked in the oven for traditional holidays is especially good.

Duck with apples in the oven, with oranges, potatoes, quince, buckwheat, mushrooms or cabbage - what could be tastier for the New Year. This is all about delicious oven roasted duck, browned in the oven, stuffed with minced meat. It is this dish that disappears from the table much earlier than the hostess has time to put even a piece on her plate. The guests gobble up the duck in a matter of minutes, and the hostess herself is not at all offended, which means that the appetizing dish was a success, and the guests were satisfied and full. For any housewife, this is the best of praise. Since ancient times in Rus', a delicious duck in the oven was prepared on a particularly important occasion, so it is not without reason that the following saying was born among the people: “A duck on the table is a holiday in the house.”

We will tell you how to cook duck in the oven so that you can surprise your family, friends and guests with such an incredibly tasty and too refined dish. It is generally customary to cook a whole duck, but duck pieces in the oven can also be appetizing with the addition of a wide variety of vegetables and fruits.

Most often, duck with apples is baked in the oven. To do this, you need to cut the apples into slices, but not coarsely, add salt, pepper and sprinkle with cinnamon. The marinated duck must be coated inside with salt, placed around apples, a slice of lemon, again apples and again lemon, and so on until the ingredients for stuffing are gone. Next, carefully sew up the duck, coat it with homemade sauce made from sour cream, lemon juice, mayonnaise and black pepper. As a rule, a duck according to such a simple recipe is baked at 180 degrees for no more than half an hour. For stuffing, the duck in the oven can be supplemented with dried apricots, oranges, prunes and walnuts, or even all together.

Also, duck in the oven with oranges turns out very tasty. Duck with oven-baked potatoes and mushrooms also turns out quite good. For this dish, you should fry the mushrooms in melted butter, add the chopped onion to the fried mushrooms. Chop the potatoes into small pieces and simmer them in lightly salted water. Coat the prepared duck with oil, rub with pepper and salt, stuff with potatoes and mushrooms (before stuffing the duck, mix the filling thoroughly), mend, coat with honey, place on a baking sheet, also coated with melted butter, cover with potatoes, if there are any left, bake in the oven for two hours, pouring periodically the released juice. This wild duck in the oven has a crispy, tender and golden crust.

There are a lot of options for how to cook duck in the oven. However, in any case, you should marinate the bird immediately before cooking it. Another secret for preparing stuffed duck in the oven is to compact the filling thoroughly, stuffing the bird little by little, in small portions.

Recipes for cooking duck in the oven

Well, we’ll figure out how to cook duck in the oven. We are more impressed by duck with oven-baked apples and prunes, since these are the ingredients that give the dish a special aroma.

How to cook duck in the oven? First you need to buy that same wild duck. So, let’s see what a duck looks like in the oven, a photo of it.

Duck with prunes baked in the oven

The recipe for baked duck in the oven stuffed with prunes and Borodino bread is very reminiscent of a regular stuffed bird with pate. The same recipe is used to prepare not only duck with prunes in the oven, but also chicken, turkey and goose. The combination of rye Borodino bread and prunes gives the duck its characteristic spicy, sweet and sour taste, approximately the same as in the recipe for cooking pork in the oven.

Ingredients for duck with prunes in the oven:

• 2 kilograms of whole duck carcass;
• parsley.

Stuffing filling:

• 0.5 loaves of Borodino bread;
• half a glass of prunes and raisins;

Marinade:

• 2 tablespoons vegetable oil;
• 5 cloves of garlic;
• 0.5 lemon;
• Bay leaf; salt;
• special seasoning for grilling;
• white or ground black pepper.

Cooking duck with prunes in the oven:

1. Mix bay leaf, chopped garlic, seasoning, lemon juice, salt, black pepper. Immediately rub the resulting marinade on top and inside the duck carcass.
2. Leave the bird to marinate for about an hour and a half.
3. Preparing minced meat for poultry. To do this, rinse the raisins and prunes, place them in a special pan in the microwave. Pour half a glass of water, cover the raisins and prunes with a lid.
4. Place dried fruits in the microwave at forty degrees for five minutes. See if the dried fruits have already steamed, then you should mix them with diced bread. Stuff the duck belly with the resulting filling and secure with toothpicks.
5. Wrap the ends of the wings and legs of the duck in special baking paper or foil so that they do not burn during cooking.
6. Thus, transfer the stuffed, prepared duck carcass to a baking sheet or mold, pour a little water into it (one glass will be enough) and bake in the oven so that it is well heated for one and a half or 2.5 hours (it all depends on how big the carcass is). ducks).
7. Don’t forget to periodically take out the baking tray to baste the duck with the juice that comes out of it. Place the finished duck on a large dish, carefully remove the toothpicks, and pour over the juice.

Recipe for baked duck in the sleeve in the oven

Duck baked in the oven in a sleeve, in our opinion, is one of the easiest, most affordable dishes for any housewife, the cooking of which, believe me, is without a headache! It’s just that every housewife understands that such a duck in the oven will work out in any case, since there is no need to worry about how to clean the oven and baking sheet. Apparently, this is why the sleeve was invented, thanks a lot to its creator, so that the housewife, chefs and kitchen workers would not worry again, as they say! Here it is, this is what a duck should initially look like in the oven, recipe, photo - we have it all here. So today, you and I will be cooking duck in the oven, a recipe in the sleeve that we kindly provide you with.

Ingredients:

For the marinade:

• three tablespoons each of olive oil and soy sauce
• one tablespoon of salt
• two teaspoons ground coriander
• two teaspoons of cumin
• teaspoon ground black pepper
• three cloves of garlic
• one tablespoon honey
• half a lemon

Duck recipe:

1. After rubbing the bird with the above ingredients, you should marinate it for a day.
2. The next day, pour the marinade that has drained from the bird into the middle of the carcass and fill it with frozen cranberries or chopped apples.
3. You can do without cranberries if there is nowhere to buy them, but you definitely need apples and it’s better not sweet, but sour.
4. Carefully push the duck into the cooking sleeve and place the remaining apples along with the frozen cranberries on the sides.
5. Now cook the duck in the oven, almost every recipe says that the oven should be heated to 170, then you will get an excellent dish! There is no need to open the sleeve, and there is no need to water anything. Taking it out of the sleeve, we get an excellent duck for dinner!

Duck baked in the oven with potatoes in foil

There are many options and recipes for cooking duck in the oven in foil. One of the most common options for duck fillet in the oven with potatoes. You just need to remove excess fat from the bird, chop it very finely and add it to the potatoes. This way the potatoes come out with a pleasant aroma and taste, and are very tasty. Duck with potatoes in the oven turns out juicy, and the crust is nice and crispy.

Ingredients:

• medium sized duck,
• salt,
• lemon,
• garlic,
• ground black pepper

For filling:

• potato,
• onion,
• duck fat,
• carrots and spices for poultry

How to cook duck in foil in the oven:

1. Wash the duck thoroughly and place it on a napkin to dry. Pour lemon juice on the outside and inside too, let the bird stand for fifteen minutes.
2. Rub the duck with salt and leave for another hour. Pass the peeled garlic through a press, add black pepper and mix well. Brush the duck with this mixture.
3. Peel the potatoes, cut them into cubes, cut the washed and peeled carrots into cubes, and chop the onion as usual for frying, but not finely.
4. Mix all the vegetables together, season with suitable seasonings, salt, add a mixture of peppers and garlic. Chop the fat very finely and add it to the vegetables. Then mix.
5. Stuff the duck with all these vegetables, mend the belly of the duck or pin it with toothpicks. Place the stuffed duck in a sleeve, close the edges and place in the oven for at least two and a half hours (oven temperature is maximum).
6. When the duck is ready, you must immediately remove the toothpicks or threads and place the duck on a plate.

Duck stuffed with buckwheat in the oven

Here's a recipe for another delicious stuffed duck. This time we provide you with a recipe where the bird is stuffed with buckwheat and baked until completely cooked in the oven, or, to be precise, until a crispy, beautiful and deliciously aromatic crust! Cooking a stuffed duck in the oven does not require much effort, and the duck with buckwheat in the oven turns out very tasty, and it is especially tasty because it is stuffed with buckwheat porridge.

Ingredients:

• 1 PC. ducks
• 1 piece each onions, carrots.
• 2/3 cup buckwheat porridge.
• 1 garlic
• 30 grams of vegetable oil.
• red pepper, nutmeg, black pepper and salt.

How to cook duck in the oven with buckwheat:

1. Rinse buckwheat in water several times. Pour it into a saucepan, add cold water, add salt and cook. While the buckwheat is cooking, you should start preparing a simple marinade for the duck. To do this, crush half the garlic through a press, you can even grate or finely chop it, as usual.
2. Then add 1 tsp to the garlic. black and red pepper, (heaped) nutmeg, salt. Pour vegetable oil over all these spices, mix the entire marinade well, mix thoroughly and let it stand for five minutes.
3. Meanwhile, wash the duck well, dry it with paper or regular towels, put a quarter of the marinade in the middle of the duck, and put the rest on top of the duck.
4. Rub the bird well with the marinade everywhere and leave for forty, or even more minutes, so that it marinates well.
5. While the duck is marinating, prepare the minced meat. If the buckwheat has already been cooked while you were fiddling with the duck, then you should leave it to simmer for a while. Chop the onion and fry with a little sunflower oil. You should not pour a lot of oil, as the duck itself is fatty.
6. When the onion is fried a little, add the carrots, grated on a coarse grater, fry them for about fifteen minutes and add to the buckwheat. Then mix the buckwheat porridge well with the vegetables, and you will have a completely ready-made filling for stuffing a festive or even everyday duck.
7. Afterwards, the resulting minced meat should be allowed to cool, and the duck should be marinated a little more. If the buckwheat has cooled completely, place the filling into the duck, the remaining garlic, and sew the duck up with thread. Place the sewn bird in a sleeve or a special baking bag on a baking sheet, and make a small hole on top of the sleeve to allow steam to escape.
8. The duck should be placed in a well-heated oven (preferably at 250 degrees). When the duck is baked a little in the oven, you should reduce the temperature to 180 degrees. About fifty minutes before the duck is finished baking, the bird should be completely removed from the bag and placed directly on the wire rack in the oven. This grill should be placed on top of a deep baking tray.
9. After this, place the bird on the grill back in the oven. Pour a few glasses of cold water into the baking tray itself (you want the fat released from the duck to disappear completely) and after about twenty minutes before baking, the bird will acquire the desired ruddy color... It turns out to be an excellent, well, simply appetizing duck with buckwheat in the oven.

Duck with rice in the oven recipe

If you look in your refrigerator and by chance there is a duck lying around, there is a great option on how best to use it. Baked duck with rice in the oven is the best dish not only for celebrating a name day or for guests, but also for dinner with the family. After all, duck combines rice - it’s always good and nutritious. So with just one baked duck you get 2 side dishes at once!

One more positive point should be highlighted here. In the baking sleeve, the stuffed duck turns out very soft and very juicy, and even more so, healthy. After all, the poultry meat softens, does not fry so much, and also very easily separates from the bone, much easier, as if you were cooking a duck on the grill or without a sleeve, but in the oven. The advantage of the sleeve is that the duck in the oven turns out very, very tender in the sleeve and not a single gram of meat juice is lost. Another plus is that after baking the duck, the baking sheet and the oven itself do not need to be washed.

Ingredients:

• 1 young duck;
• boiled rice – 300 grams;
• garlic – 1 head;
• baking sleeve or bag;
• salt and pepper to taste.

How to cook duck in the oven with rice:

1. Wash the duck thoroughly. Place on a special paper towel and let the duck dry thoroughly.
2. In turn, wash the garlic, peel it and pass it through a garlic press. Rub the dried duck with chopped garlic and salt.
3. Leave the bird at normal room temperature for about an hour so that the duck is saturated with the aroma of garlic and salt.
4. During this time, boil the rice separately in salted water. Give the rice time to cool completely and stuff the bird tightly. We sew up the bird, and if there are toothpicks on the farm, we chop it off.
5. Sprinkle black pepper on top of the duck. Place the duck in a special bag or baking sleeve, place it on a baking sheet and immediately place it in the oven. Duck with rice is baked in the oven at 200 degrees for at least three hours.
6. We check the readiness of the duck like this - take a match and pierce the duck in its thickest part. Watch the juice that comes out of the duck; if it is already clear, the duck is ready.
7. The finished duck is transferred to a tray, then cut into small portions. Rice is served as a side dish. Baked stuffed duck in the oven is ready.

Bon appetit!

Baked duck with cabbage in the oven

Ingredients:

• 2 kg. ducks;
• 2 pieces of apples;
• 6 pieces of prunes;
• 6 pieces of dried apricots;
• 2 slices of white bread;
• 1 orange;
• 1 kg. white cabbage;
• 2 cloves of garlic;
• salt to taste, 1 tsp. ground pepper, adjika (seasoning).

How to bake duck in the oven with cabbage:

1. Wash the duck carcass well in cool water, remove feathers if any remain. Make an incision along the duck's chest and remove all the entrails from the middle of the bird. Rub the inside of the duck with salt and ground black pepper.
2. Now it's time to get started with the main filling for stuffing the duck. Soak dried apricots and prunes in water, and meanwhile cut the apples into small pieces. In the dish you should then mix dried apricots, prunes, white bread and Antonovka apples.
3. Sprinkle with juice from one orange and mix with your hands. The duck should then be stuffed with prepared fruits. Using regular thread and a needle, sew up the duck carcass using a well-known buttonhole stitch. Rub the duck with special poultry seasonings, salt and adjika.
4. Pack the bird in a baking bag and place it on a baking sheet in a hot oven. Be sure to bake at 180 degrees in the oven for about one hour.
5. If you don’t have a sleeve, you can do without it, but only with its help will duck meat best absorb the aroma of dried fruits and apples, which, of course, is important.
6. After an hour, remove the duck from the oven, remove it from the baking bag and decorate it with garlic passed through a press. Also place chopped white cabbage on the tray and add salt. Place the baking sheet with the duck back into the oven, increase the temperature to 200 degrees, and bake for another forty minutes. At the same time, do not forget to stir the cabbage.
7. In the end, we got this delicious, aromatic and juicy duck with cabbage in the oven, stuffed with dried fruits, bread, apples and orange juice.

Duck in the oven with oranges

Ingredients:

• young duck carcass – 2.0-2.5 kg,
• 2-3 green celery stalks,
• 1-2 oranges.

For the glaze– 1 orange (juice), 2 per table. lie sweet wine (preferably dessert wine) and honey.
Marinade: 1 orange (juice), 1 lemon (juice), 1 tablespoon each. salt and vegetable oil, ½ table each. lie black pepper and Provençal herbs, 1 teaspoon. lie dried sage (optional, but recommended)

Method for preparing duck with oranges:

1. Trim off excess fat and skin from the carcass in the neck and tail area, remove the extreme joint at the wing.
2. Dip a cleanly washed carcass without giblets into the marinade (squeeze the juice from lemon and orange and mix the remaining ingredients).
3. Leave the bird to marinate overnight or overnight in the cold, turning it periodically so that it is soaked on all sides.
4. Grease the mold in which you plan to bake the duck (preferably with high sides so that the juice from the carcass does not spread) and place the bird on its back. Cut the orange into slices and place in the inside of the duck along with green celery stalks.
5. If you don't have celery, replace it with apples or carrots. Vegetables and fruits placed inside the duck not only make it juicy, but also saturate it with additional flavors. Bake for 2-2.5 hours (190C). In the second hour of baking, the duck must be watered every fifteen to twenty minutes with the juice flowing from the carcass.
6. For the glaze, squeeze the juice out of the orange, add wine and honey and cook until the mixture has doubled in size. It should become thick, similar to syrup. Allow the finished duck to cool slightly for about fifteen minutes, remove the celery, remove the oranges and place around the carcass and pour the glaze sauce over it.

Bon appetit!

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.

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.