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Duck with apples and buckwheat in the sleeve in the oven

0
2073
Kitchen World
Calorie content 178.1 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 5.4 gr.
Fats * 22.6 gr.
Carbohydrates* 11.3 gr.
* per 100 gr. product
Duck with apples and buckwheat in the sleeve in the oven
Content

Buckwheat is an excellent filling option for duck. The groats well absorb the aromatic fat with meat juices and turn out to be very tasty. For added juiciness we also add apples. This filling also serves as a side dish for duck meat. When baking, be sure to use a sleeve - it will not deprive the carcass of its golden brown crust and at the same time retain maximum juiciness.

Ingredients

Cooking process

step 1 out of 8
Wash the duck carcass well outside and inside, remove areas with fat in the tail and neck area, cut out the remnants of the insides inside. If necessary, singe the carcass and rinse again. Then we dry the carcass from the inside and outside with paper towels.
step 2 out of 8
To prepare the marinade, in a small bowl, mix the indicated amount of sour cream, chicken spice mixture, salt and black pepper to taste. Peel the garlic and pass it through a press. Add the resulting gruel to the mixture in a bowl and mix well.
step 3 out of 8
Grease the processed duck with cooked marinade from all sides, from the inside and outside. We leave to marinate and start preparing the filling.
step 4 out of 8
We wash the buckwheat, place it in a saucepan, fill it with water, add some salt and bring to a boil. Cook for twenty minutes. After cooking, put it in a colander and let the broth drain. Peel the onions and cut them into small cubes. In a frying pan, heat the odorless vegetable oil and fry the chopped onion in it until a light golden hue. Mix the fried onions and buckwheat. Salt and pepper to taste.
step 5 out of 8
Fill the duck belly with the prepared buckwheat filling.
step 6 out of 8
We wash the apples, dry them and cut them into slices, while simultaneously removing the seed pods. We lay apples after buckwheat. The edges of the skin covering the abdomen are tightened and fastened with toothpicks or sewn with threads.
step 7 out of 8
Place the stuffed duck in the roasting sleeve and tie both ends of the sleeve. We make a thin puncture in the center so that steam can escape. We place the duck in the sleeve on a baking sheet and put it in an oven preheated to 190 degrees. Bake for two hours, until the crust on the surface is well browned.
step 8 out of 8
We take the finished duck out of the oven and carefully remove it from the sleeve. Transfer to a serving dish. Decorate with herbs, sprinkle with sesame seeds. Serve hot.
Bon Appetit!

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