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➠ Duck with buckwheat and prunes in the oven

Duck with buckwheat and prunes in the oven

2810

Kitchen World

Calorie content 266.4 kcal

Portions 8 port.

Cooking time 180 minutes

Proteins * 7.1 gr.

Fats * 17.4 g

Carbohydrates* 25.6 g

Duck with buckwheat and prunes in the oven

Content

Stuffed duck looks very impressive on the table. And buckwheat itself is a very tasty porridge, and if you combine it with juicy duck meat, you will have a great dish. Prunes will add a little sophistication to it.

Ingredients

Domestic duck 2 Kg Buckwheat 400 - 450 gr. Prunes 25 pcs. Mayonnaise 2 - 3 tbsp Ketchup 2 - 3 tbsp Salt taste Ground black pepper taste Butter 100 g

Cooking process

Wash the carcass thoroughly, remove the remnants of entrails and feathers, dry with paper towels.

Combine mayonnaise, ketchup, salt and black pepper. Rub the duck inside and out with this mixture. Place the duck in the cold to marinate for at least an hour.

Wash prunes and chop finely.

Sort the buckwheat and cook in salted water until tender. Mix buckwheat with prunes.

Stuff the duck with a mixture of buckwheat and prunes, secure the edges of the abdomen.

Place the duck in a roasting sleeve. Roast the duck in the oven at 220-230 degrees for 1 hour. Then cut open the sleeve and cook the duck for another 40-60 minutes.