Duck with apples and buckwheat baked in the oven
Description
This dish looks very impressive on the table. The buckwheat inside the duck turns out delicious, soaked with the bird's own juices and fat. And if you'd like to surprise your guests and serve this dish at a festive table, I recommend adding sesame seeds, walnuts, or prunes to the buckwheat before stuffing the duck. It will be very tasty and unusual.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Mix the salt and spice, then rub the resulting spice mixture over the entire outer surface of the duck and inside the cavity. Let it marinate for 2–3 hours.
- 3
Step 3
Boil the buckwheat until half-cooked; this way it won't absorb moisture from the duck and will remain fluffy. Mix the buckwheat with finely chopped apples, salt, and a little ground pepper.
- 4
Step 4
Stuff the duck with buckwheat and apples.
- 5
Step 5
Sew up the duck with cotton thread, but don't pull too tightly.
- 6
Step 6
Place the duck in an oven roasting bag, tie the edges, and prick the top of the bag several times with a needle to allow steam to escape—otherwise, the bag may burst. Preheat the oven to 200°C (392°F) and put the duck in the oven. Do not reduce the temperature during the first 15–20 minutes under any circumstances. After that, reduce the heat to 180°C (356°F) and continue roasting for another 1.5 hours or longer, depending on the size of the duck.
- 7
Step 7
After an hour and a half, carefully open the packet and brush the duck with honey. Return it to the oven. After 5–7 minutes, repeat the procedure. You can make up to 6 layers of honey.
- 8
Step 8
My duck with buckwheat and apples is ready!
- 9
Step 9
Transfer the cooked duck to a tray or large dish and remove the strings. The fat and juices remaining in the oven bag can be used to prepare delicious sauces, porridges, etc.
- 10
Step 10
Serve the cooked duck with fresh or pickled vegetables.
- 11
Step 11
Done.
- 12
Step 12
Cross-section photo.