Baked Duck with Buckwheat Stuffing

Soft and juicy, very tasty, with a delicious filling! Duck stuffed with buckwheat in the oven is a two-in-one dish! The result is excellent poultry meat with an amazing side dish. During baking, the fat that is rendered from the duck saturates all the buckwheat, making it surprisingly tasty, buttery and aromatic!
cook time: 4h 30 min
Ava Prescott
Baked Duck with Buckwheat Stuffing

Nutrition Facts (per serving)

329
Calories
29g
Fat
4g
Carbs
14g
Protein

Ingredients (8 portions)

Basic:

Onion (medium size) 2 pc
Garlic (optional) 1 clove
Salt to taste
Ground black pepper 1 tsp
Vegetable oil 3 tbsp
Champignon 250 g
Buckwheat 150 g
Chicken liver 300 g
Duck 2 kg

Recipe instructions

Step 1

Step 1
How to bake duck with buckwheat? Poultry is ideal for the recipe; if you don’t have one, you can cook store-bought duck. I used a small frozen carcass. Prepare all products.

Step 2

Step 2
If you buy duck, first defrost it at room temperature. If you have poultry, clean it, remove the entrails and wash it well.

Step 3

Step 3
Marinate the duck. To do this, mix salt and ground black or allspice. I also used garlic for pickling, peeled it and grated it on a fine grater. For a richer taste, I added a small pinch of sugar to the salt and pepper.

Step 4

Step 4
Rub the carcass on all sides and inside. Place the duck in a plastic bag, wrap it up and put it in the refrigerator. One or two hours will be enough, but I usually leave the duck in the refrigerator overnight.

Step 5

Step 5
Prepare the filling. Rinse the buckwheat and place in a small saucepan. Fill with cold water at a ratio of 2 to 1, i.e. For one cup of cereal you will need two equal cups of water. Lightly salt, put on high heat, after boiling, reduce the flame, cook under a closed lid until the water is absorbed (it will take about 15 minutes).

Step 6

Step 6
Rinse the champignons under running water and dry with paper towels. Cut the mushrooms into small cubes.

Step 7

Step 7
Peel the onion, rinse and chop.

Step 8

Step 8
Heat vegetable oil in a thick-bottomed frying pan. Fry the onion until golden brown (about 5-10 minutes over high heat, stirring constantly). Add champignons.

Step 9

Step 9
Lightly salt and cook until all the liquid has evaporated and the mushrooms are browned.

Step 10

Step 10
In a clean frying pan, heat 1 tbsp. vegetable oil, add the diced liver, lightly salt and fry until almost done (you should ensure that all the liquid has evaporated and the liver is slightly fried).

Step 11

Step 11
In a separate bowl, mix mushrooms, liver and buckwheat, pepper to taste.

Step 12

Step 12
Remove the duck from the refrigerator. If you used garlic, remove it from the surface of the carcass with your hands, otherwise it may burn during cooking. Stuff the duck with buckwheat filling. I had some buckwheat left, so I stuffed the place where the neck and crop were, so I lost all the filling.

Step 13

Step 13
Use toothpicks to secure the holes on the belly and side of the neck. You can use a thread and a needle and sew up the holes.

Step 14

Step 14
Place the stuffed duck in a culinary sleeve, tie it on both sides, and make several punctures on top of the sleeve using a toothpick. This is necessary so that hot air escapes during baking and the sleeve does not burst.

Step 15

Step 15
Place the duck in a preheated oven and bake for about 1.5-2 hours. Consider the capabilities of your oven and set the desired temperature. My oven baked the duck for 2 hours at 200 degrees; the original recipe recommended a temperature of 160-180 degrees.

Step 16

Step 16
After the specified time, cut the sleeve on top, carefully pour the fat that was rendered during baking over the duck, and send the bird to the oven for another 20-30 minutes. If possible, turn on the “convection” mode. The bird should be browned. Watch the duck as it cooks; if it starts to burn, reduce the temperature in your oven.

Step 17

Step 17
Baste the finished bird with fat again and remove the toothpicks.

Step 18

Step 18
Serve hot with fresh vegetables and salad. Tasty and satisfying!

Additional rubrics

Related recipes