Duck Stuffed with Buckwheat

I suggest baking a duck stuffed with buckwheat in the oven. The duck according to this recipe is very tender and juicy due to the fact that I cook it up to my sleeve.

Ingredients

• Peking duck – 1.5-2 kg
• Buckwheat – 2 cups
• Salt to taste

For the marinade:

• Salt to taste
• Bay leaf – 2-3 pcs.
• Mustard seeds – 2 teaspoon
• Ground black pepper – 1 teaspoon
• Ground coriander – 1 teaspoon
• Dry Italian herbs – 2 teaspoon
• Fresh ginger – 1-2 teaspoon
• Vegetable oil – 2 tbsp
• Lemon juice – 0.5 teaspoon

I boiled buckwheat in salted water in advance until cooked, but you can boil it until half cooked – it will swell inside the duck. You can also fry onions and mushrooms in buckwheat, but keep in mind that the duck is fat and, if there is still frying in the buckwheat, then your duck will turn out fatter than necessary.

How to cook a duck stuffed with buckwheat (in the oven):

Directions

1. We place the duck in the sink and pour boiling water on both sides to make the skin softer and softer, and also absorb the marinade better.
2. Remove the remnants of feathers and pinches with a knife. Dry with paper towels – the duck should be as dry as possible.
3. We crush the bay leaf with our hands and mix it with salt (2-3 teaspoon).
4. Then combine with all the other ingredients for the marinade (squeeze fresh ginger through a press). We mix.
5. Cover the duck with marinade on all sides, and rub it inside with coarse salt. Rub on top with salt (1 teaspoon).
6. The skin from the neck must be fastened with toothpicks.
7. We stuff the duck with buckwheat. We fasten the edges with toothpicks.
8. Gently place the duck in the baking sleeve so that the bag is not damaged with toothpicks. We tie the edges, leave 5 cm of free space between the duck and the edge of the bag so that the air has room to swell. We leave the duck in the refrigerator for at least 3 hours, maximum for a day.
9. We send the duck stuffed with buckwheat to the oven and bake at 180 degrees. (I have a duck of 1.5 kg, so I baked for 1.5 hours. If you have, for example, a duck weighing 2 kg, then bake for 2 hours.)
10. After the signal, open the oven and cut the bag. Bake for another 5-10 minutes to brown it more.
11. Duck with buckwheat is ready. We take out the toothpicks and serve.

    

Enjoy your meal!