Baked duck with buckwheat
Description
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Instructions
- 1
Step 1
1. Pour boiling water over the duck on both sides, then remove any remaining small feathers. Pat dry with paper towels until it is almost completely dry.
- 2
Step 2
2. To prepare the marinade, crush the bay leaf and mix it with salt, mustard, coriander, pepper, and Italian herbs. Add lemon juice or wine vinegar, oil, and freshly grated ginger.
- 3
Step 3
3. Rub the marinade all over the duck on all sides.
- 4
Step 4
4. Rub the duck inside with coarse salt and lightly salt the outside. Before stuffing the duck, secure the neck opening with a toothpick.
- 5
Step 5
5. The buckwheat should be fully cooked. Firmly pack the buckwheat inside the duck and secure it with toothpicks to prevent the grains from falling out.
- 6
Step 6
6. Carefully transfer the duck into a roasting bag, making sure not to pierce it with toothpicks. Tie the bag on both ends, but leave a little extra space at the corners. Let the duck marinate in the refrigerator for 3 hours.
- 7
Step 7
7. Bake the duck in the oven at 180 degrees for one and a half hours; if the duck weighs about 2 kg, then for 2 hours. At the end of cooking, cut open the pouch and let the crust brown for 5-10 minutes.
- 8
Step 8
8. Remove all the toothpicks, transfer the duck to a serving dish, and serve to guests.