Many housewives love to experiment with duckbreasts and legs. However, we can say with confidence that the most deliciously obtained duck, baked entirely. There are a lot of recipes for cooking this dish. Today, the heroine of our article will be a duck, baked in the oven with buckwheat. We offer to consider several options for preparing this delicious dish.
For this recipe, we will need the following products: gutted duck carcass, 200 grams of prunes without pits, a glass of buckwheat, black pepper and salt, and 40-50 grams of butter.
Preliminary for 30 minutes soak in a warmwater prunes. Duck carcass thoroughly rinsed and dried with paper towels. Then rub it with pepper and salt. We make on the breast a few notches (4-5) and a pair at the base of the legs. In each of the notches we poke the prunes deeper. Boil the buckwheat. To do this, pour it into boiling water and cook for 6-7 minutes. Then we take it out. Until readiness, it will come directly to the duck. Buckwheat mixed with the remaining prunes and a little salt. Lay the duck on a baking sheet and gently fill it with buckwheat and prunes, and also add small pieces of butter. Cover with foil and send it to a preheated oven to 210 degrees. Approximately in 20-30 minutes, the fat begins to be released, which will need to be irrigated every 10 to 15 minutes. The cooking time depends on the duck itself, and varies on average from 50 minutes to an hour and a half. Therefore, it is necessary to periodically check the duck for readiness in the standard way: pierce the carcass with a knife: if clear juice is allocated, the meat is ready. 10 minutes before the end of baking, remove the foil from the duck. This is done to make it covered with an appetizing crust. Duck, baked in the oven with buckwheat and prunes is ready! Be sure to try to prepare this dish. Be sure that your guests and guests will be delighted with the wonderful aroma and unforgettable taste.
If you want to pamper your relatives and guestsdelicious and aromatic dish, then make sure to use this recipe. So, for cooking we need the following ingredients: carcass ducks of medium size, 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.
Clean the duck thoroughly rinse and dry it.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, wrapped in a bag and sent to the refrigerator for 12 hours.
Boil the buckwheat until half-ready.Apples peel and cut into small cubes. We stuff the duck with buckwheat and apples and sew it. We put it on a baking tray breast up, cover with foil and send it to the preheated oven to 200 degrees for an hour and a half. We prepare the sauce from berries. Add to the cherries and plums wine and honey and cook on low heat until thick. 30 minutes before the end of the baking of the duck, we take off the foil and cover the carcass with a portion of the berry sauce. We send it back to the oven. After the duck in the oven, stuffed with buckwheat and apples, will be ready, shift it to a large dish and serve it on the table with the remaining berry sauce. Bon Appetit!
As you can see, the 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 perfectly suited for a family dinner as well as for a festive celebration.
