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Duck with buckwheat and mushrooms in the oven

0
3044
Kitchen World
Calorie content 162.6 kcal
Portions 8 port.
Cooking time 180 minutes
Proteins * 7.2 gr.
Fats * 19.3 g
Carbohydrates* 11.1 gr.
* per 100 gr. product
Duck with buckwheat and mushrooms in the oven
Content

Duck stuffed with buckwheat and mushrooms is a delicious decoration for any festive table. It turns out very satisfying, the porridge is especially good, which is saturated with all the juices and aromas of duck and mushrooms.

 

Ingredients

Cooking process

step 1 out of 6
Wash the duck carcass and check that there are no parts of entrails and feathers. Then rub it inside and out with salt and pepper, wrap in plastic wrap and place in the refrigerator.
step 2 out of 6
Pour buckwheat groats with water in a ratio of 1 to 2 and cook until tender.
step 3 out of 6
Cut the onion and mushrooms into small cubes. First fry the onion until golden brown, then add the mushrooms.
step 4 out of 6
Mix buckwheat porridge and frying, stuff the duck with this filling. Sew the edges of the abdomen with natural thread.
step 5 out of 6
Place the duck in a baking bag, tie the edges of the bag and place it on a baking sheet. Roast the duck at 180 degrees for 1.5-2 hours.
step 6 out of 6
Half an hour before cooking, cut the bag and let the skin brown well. Cool the finished duck a little and serve whole.

Bon Appetit!

 

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