Duck stuffed with buckwheat and apples
Description
The recipe won't take much time. The cooking time depends on the size of the duck—the larger it is, the longer it will need to roast. It's also worth noting that garden-grown apples of autumn varieties with a distinct aroma work best. Keep this recipe in mind; your guests will surely appreciate the dish. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Rinse the buckwheat. Cover with clean water and cook for 20 minutes after boiling.
- 3
Step 3
Prepare the spread for the duck. Mix sour cream, minced garlic, salt, and spices.
- 4
Step 4
Coat the prepared duck with sour cream spread. It should be washed and dried. Leave it aside while preparing the stuffing.
- 5
Step 5
Heat vegetable oil in a skillet and sauté chopped onion until half-cooked. Add apple pieces cut into medium-sized chunks. Cook together, stirring occasionally, for 5–7 minutes.
- 6
Step 6
Add the cooked buckwheat to the fried onions and apples. Mix, turn off the heat. Season with salt to taste. The filling is ready.
- 7
Step 7
Stuff the duck with the filling. Secure the edges of the skin with skewers or sew them together with kitchen twine to prevent the filling from falling out.
- 8
Step 8
Transfer the prepared duck into a roasting bag. Seal the edges. Place it into a baking dish. Put it in a preheated oven at 190°C for 1.5 to 2 hours. Tear open the bag 30 minutes before completion to allow the duck to brown.
- 9
Step 9
After the time has elapsed, remove the pan with the duck from the oven.
- 10
Step 10
Transfer the duck to the dish in which you will serve it, keeping the juice and fat released during roasting. Use them to drizzle over the stuffing when plating.
- 11
Step 11
Serve at the table.