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Duck in the oven stuffed with buckwheat step by step photo recipe

Ingredients:

• Duck - 1 pc.
• Onions - 1 pc.
• Carrots - 1 pc.
• Buckwheat - 2/3 cup.
• Garlic - 1 head
• Vegetable oil - 30 gr.
• Spices: red pepper, nutmeg, black pepper.
• Salt

Recipe for another stuffed duck. This time, the bird is stuffed with buckwheat porridge and baked in the oven until completely cooked, or, to be more precise, until a deliciously aromatic and crispy crust! Cooking stuffed duck in the oven does not require much effort, but the dish turns out very tasty, especially buckwheat porridge.

Place the buckwheat, washed several times, into a pan, pour about two fingers' worth of cold water over the grain, then add a little salt to the water and put the pan on the fire.

While the buckwheat is cooking, prepare a simple marinade for the duck. Press half the garlic in a garlic press (you can grate it on a fine grater or just finely chop it),

Add a heaped teaspoon of salt, red and black pepper, nutmeg to the garlic, then add a small amount of vegetable oil to the spices, mix our marinade thoroughly and let it stand for 5 minutes.

Wash the duck, dry it with regular or paper towels, put 1/3 of the marinade inside the bird, the rest on top of the duck,

Rub the duck thoroughly with marinade inside and out, and leave it to marinate for 40 minutes (or even more).

While our future duck stuffed with buckwheat is marinating, we continue to prepare the minced meat. If the buckwheat set to boil has already been cooked by this time, remove it from the heat and leave it to simmer under a closed lid... Cut the onion into small cubes and pour it into a hot frying pan, where we will fry it with a small amount of vegetable oil. Don’t pour too much oil, because the duck itself is a fatty bird...

As soon as our onion acquires a “blonde color”, add carrots grated on a coarse grater, fry the vegetables for another 10-15 minutes, after which,

Fried vegetables - onions with carrots, add to buckwheat porridge,

Mix the porridge with vegetables thoroughly, and we get a completely ready-made filling for stuffing our duck. Next, let our minced meat cool and let the duck marinate a little more...

As soon as the buckwheat has cooled, stuff the duck with it, but not too tightly! (when I prepared my duck stuffed with buckwheat, I stuffed the minced meat very tightly, as a result it tore the seam and came out),

We sew the duck with regular threads,

Place the mended duck in a baking bag located on a baking sheet, make a small hole on top of the bag to allow steam to escape,

And place the duck in an oven preheated to 250 degrees, then reduce the temperature to 180-200 degrees. (this is usually the maximum ovenproof temperature of the oven bag)

After about 50 minutes of roasting the duck in the bag, it must be removed from the bag and placed on a wire rack that is placed on top of a deep baking sheet,

We send the duck on the wire rack back to the oven, pour a couple of glasses of cold water into the baking sheet (so that the fat rendered from the duck does not burn) and after about 20 minutes of baking it will begin to acquire this ruddy color...

And in the end, we get this oven-baked duck! In terms of baking time, I can only say that I baked the duck for about 50 minutes. in a bag at a temperature of 180 degrees. and about the same amount of time - without a package. Of course, you need to be guided by the peculiarities of your oven, and of course, do not let this important matter take its course and constantly monitor the process of roasting the duck.

Next, carefully place the duck stuffed with buckwheat, freshly cooked in the oven, on a large flat dish.

We decorate the baked duck (optional, of course) with basil, parsley and fresh tomatoes, and immediately put it on the table!!!

And here is a cross-sectional photograph of what a duck baked in the oven, stuffed with buckwheat, prepared according to the recipe described above, looks like. Bon Appetit everyone!

Cooking steps

To prepare the dish, I used these ingredients. Before baking, the duck must be doused with boiling water; to do this, simply place the bird in the sink and pour boiling water over both sides. Thanks to boiling water, the pores of the bird will narrow, the skin will tighten, and during baking you will get a thin and crispy crust. Pat the duck dry with a paper towel. Rub salt inside and out.

Rinse the buckwheat thoroughly, remove the black grains.

Pour hot water over the buckwheat (in a ratio of 1:2), put it on the fire, after boiling, reduce the heat and cook the buckwheat until tender (about 10-15 minutes), add salt to taste.

To rub the duck, grind black peppercorns and bay leaf (I grind it in a coffee grinder). Mix crushed spices and dry adjika with sour cream and chopped garlic.

Rub the resulting mixture of sour cream and spices onto the duck inside and out.

Stuff the duck's belly tightly with cooled buckwheat porridge, secure the belly with toothpicks or sew it up with thread (the buckwheat should be completely inside the bird). Not all of my porridge is gone, there is a little left.

Then place the duck stuffed with buckwheat in a baking sleeve, tie the edges of the sleeve. Place in the refrigerator for 2-3 hours (you can marinate a little longer). Bake the duck in its sleeve in a preheated oven at 170-180 degrees for about 1.5-2 hours. 10-15 minutes before cooking, carefully cut the bag and let the duck brown in the oven. Determine the readiness of the duck by piercing it with a toothpick or knife - the juice should flow out clear, without any admixture of ichor.

Duck stuffed with buckwheat and baked in the oven turns out very tasty. The porridge inside swells well and remains crumbly.

Bon appetit!

Baked duck is not only tasty, but also a very healthy dish, because the fat of this bird is rich in antioxidants and can even become a substitute for olive oil. When preparing a festive dinner, you can stuff the bird with apples and buckwheat: the first ingredient will give the meat a tender, pleasant aroma and juiciness, and the second will help make the dish much more satisfying.

Duck with buckwheat and apples: recipe

Photo by Shutterstock

Duck with buckwheat in a duck pot

Peking duck stuffed with apples, oranges or cabbage - all these dishes are tasty, but labor-intensive to prepare.

But if you stew the duck in a duck pot on the stove, in pieces and immediately with a side dish, then there will be much less hassle, and the result is no worse.

The meat will be tender, soft and juicy, and the buckwheat porridge will be saturated with broth and duck fat, the aromas of vegetables and spices.

To make duck stewed in duck stew with buckwheat tasty, choose fresh poultry, preferably domestic and young. You will need not a whole carcass, but a half weighing approximately 0.8-1 kg. Don't have special utensils? Then you can use cauldrons and cast iron pots that you have on the farm, the main thing is that they have thick walls and a heavy lid.

Total cooking time: 80 minutes Cooking time: 70 minutes

Yield: 6 servings

Ingredients

• duck - half a carcass (900 g)
• buckwheat - 1.5 tbsp.
• large onions - 2 pcs.
• carrots - 1 pc.
• water - 600 ml
• salt - 1.5 tsp. or to taste
• black pepper - 2-3 chips.
• spices for poultry - optional

Before cooking, inspect the carcass for any remaining feathers, if necessary, hold it over the fire and pluck it. Wash the duck thoroughly, remove the coccygeal gland in the tail area or the entire tail. Cut or chop into portions. If there is excess fat in the tail, it can be trimmed off. If there is not much fat, then leave it.

I managed to buy a young country duck, quite large, so I used half the carcass (up to 1 kilogram of weight will be enough to make the buckwheat juicy, but not too fatty). Sprinkle the poultry pieces generously with salt and pepper and leave them to marinate for 1 hour.

You can use your favorite seasonings that you usually add when stewing or baking chicken dishes.

Next you will need a duckling pan or a cauldron with a thick bottom. The frying pan must be heated red-hot, and then lay out the pieces of meat - skin side down.

No need to add oil! I fried the duck in a duck pot on maximum heat for about 8-10 minutes, turning the pieces over from time to time so that they were crusted on all sides.

The task here is to render as much fat as possible from the duck skin; there should be practically no thick layer left on the pieces. The meat should acquire a confident blush.

A lot of fat should be rendered - about 150-200 ml. I took the fried meat out of the duck pot. And I poured the fat into a separate bowl (you can fry very tasty potatoes in it), and left only 1-2 tablespoons in the roasting pan for sautéing vegetables.

As soon as the onion and carrot cubes became soft, I poured 600 ml of cold water into the duckling pan and brought it to a boil, using a fork to scrape off small pieces of fried meat that had stuck to the bottom and walls of the duckling pan. Thus, I performed the simplest deglazing, when the frying was combined with boiling liquid and flavored the broth.

I returned the fried duck pieces to the boiling broth with vegetables. Bring to a boil and add salt to taste. I covered the duckling with a lid and put it on low heat to simmer until done - 40 minutes (or 1 hour if the bird is old). The water should reach the middle of the meat level or slightly higher. If necessary, you can add boiling water.

As soon as the meat is cooked and comes off the bones easily, all that remains is to add buckwheat. I poured in the sorted and washed buckwheat. Covered it again and cooked for another 30 minutes over low heat until the cereal was cooked and absorbed all the liquid.

If the water has boiled away too much, you can add boiling water - the broth should completely cover the buckwheat, but do not forget that the ideal ratio of cereal to water is 1:2 (that is, for 1.5 cups of buckwheat we will need about 3-3.5 cups of water ).

During the cooking process, try not to lift the lid too often so that steam does not escape, then the buckwheat will turn out crumbly.

Taste the cereal for doneness. If it’s damp, you can add a little boiling water and hold for another 5-7 minutes. The finished dish will remain to be mixed and placed on plates.

Pieces of stewed duck go perfectly with buckwheat and vegetables. The dish is not too greasy, very tasty and aromatic. You can add fresh vegetables, salad or pickles. Bon appetit!

On a note

For a special aroma and taste, you can add a few pieces of prunes to the dish where the duck with buckwheat is stewed - it goes well with all the ingredients.

Stewed duck in a slow cooker

The most common recipe for cooking duck is oven roasting. The second most popular recipe is probably stewed duck. We just simmer it in a roasting pan on the stove. What if you try to stew a duck in a slow cooker?

• Duck carcass;
• 2 medium carrots;
• Onion head;
• 3 garlic cloves;
• 2-3 bay leaves;
• Ground black pepper and salt at your discretion.

We process the duck as usual. We singe the thawed carcass, remove the stumps, wash it thoroughly and cut it into portions. Please note that not all parts of a duck carcass are suitable for stewing. So the back and wings, which have very little meat on them, can be left for broth. Now, in a frying pan or in the same favorite slow cooker, fry the chopped duck until lightly browned. At the same time, the meat inside the pieces remains raw.

Delicious recipe! How to light the top burner in the oven

Now we need to melt all the excess fat from the bird. To do this, we put it in a slow cooker and turn on the baking mode for twenty minutes. While our duck is being pre-processed, we clean the carrots, garlic and onions and cut them: the onion into half rings, the carrot into slices, and just finely chop the garlic. Add onion and garlic, salt, pepper and bay leaf to the meat and continue cooking the duck in the “stew” mode for one and a half to two hours. About twenty to thirty minutes before the end, place carrots on top of the meat and bring our dish to readiness. Serve with any suitable side dish.

Preparation

Carefully defrost the duck; the slower this process goes, the juicier the meat will end up. Rinse the defrosted bird thoroughly and dry with a paper towel. Check the skin, if feathers or parts thereof remain, be sure to remove them with regular tweezers. Leave the duck to dry. Prepare the marinade mixture. Combine coarse sea salt and herb mixture. The amount of salt is calculated based on the weight of the duck - for 1 kg of meat you should take 1 tbsp. l. salt. Rub the bird with the marinade mixture inside and out, leave for 30 minutes. Cook crumbly buckwheat porridge. To do this, take one and a half times more liquid than cereal. Peel the carrots and cut into small pieces. Also chop the celery and green onions. Mix them with prepared buckwheat. Add salt if necessary. You can first simmer the vegetables a little in vegetable oil. Now you need to carefully stuff the duck. Place the stuffing into the belly as shown in the photo. Do not stuff the bird too tightly with the stuffing. There should be some space left, about a third. Tuck the skin inside the neck, if there is only a little of it, then sew it up or pin it with toothpicks. Now the stuffed duck needs to be sewn up. You can take a regular thick needle and a stiff cotton thread. But it would be wiser to purchase a special silicone thread with a sharp tip; it is reusable and can be easily removed from the finished bird.

Place the sewn duck in a sleeve or oven bag. You can cook the bird without it, but then be sure to baste it with rendered fat every 20 minutes. To form a golden brown crust, you need to cut the film about half an hour before cooking. A duck stuffed with buckwheat in the oven will cook for about 2 hours. The time depends on the total weight of the stuffed bird. Approximately 50 minutes per kilogram, and a little more time for browning. When the bird is completely cooked, carefully remove the silicone thread, or cut the cotton thread. Hot steam will be released from the belly, be careful, it can burn. Cut the finished duck along the breastbone. Divide the baked duck into portions, preferably before serving. You can cut it into portions and decorate it beautifully with green salad leaves. The filling is served separately.

Tips for the hostess:

• The duck takes quite a long time to cook, and if you did not use a baking bag, the legs and wings may burn. To prevent this from happening, wrap them in pieces of foil. And when serving, decorate with a napkin rosette.
• You can add any spices you like to the marinade for rubbing. Curry, red pepper, and dried dill will go well with duck.
• Buckwheat in this recipe can be replaced with rice, millet and even pearl barley. In addition to cereals, birds are stuffed with potatoes, pieces of vegetables and fruits. Sour apples absorb duck fat well and become a separate delicacy.
• An excellent filling for duck can be made from prunes with pits. Thoroughly wash 250-300 g of berries, steam for 30 minutes in hot water and stuff the bird with them. During cooking, they will become juicy, soft and incredibly tasty.
• Traditional Christmas stuffed duck, an infrequent guest on the table. Many inexperienced housewives are afraid to prepare such a dish, mistakenly believing that it is too complicated. But if you follow simple technology, everything works out the first time.

How to cook a whole duck with apples in a Redmond slow cooker?

This is the same recipe that I borrowed from my friend. Meat is baked with green apples, I used the Simirenko variety. Despite the small amount of ingredients, it turns out tender, soft and incredibly tasty. Be sure to treat yourself and your household to this delicious treat!

You will need:

• 1 duck carcass (up to 2 kg);
• 3 green apples;
• 1 lemon;
• 2 cloves of garlic;
• vegetable oil;
• 1 tsp black pepper;
• 1 tbsp. salt.

Delicious recipe! Cholecystitis nutrition for cholecystitis

Start cooking:

1. Rinse the duck, remove the entrails and singe it. Also remove any unnecessary fat and skin.

2. For the marinade, squeeze out 2 cloves of garlic and mix them with 1 tbsp. salt without top and 1 tsp. black pepper. Rub the resulting mixture onto the bird on all sides, including the inside.

3. Squeeze the juice of one lemon and pour it over the carcass. Place the remaining lemon parts inside the bird.

4. Wrap it in cling film and leave to marinate for an hour.

ARTICLES ON THE TOPIC:

5. Divide the apples into quarters, remove the core and cut into large cubes.

6. Remove the lemon from the marinated bird, fill the carcass with apples and sew up the belly. Some of the apples should remain, we will still need them.

7. Brush the sutured bird with vegetable oil.

8. Grease the bottom and sides of the bowl with a small amount of oil. Place the bird in the bowl, back down, and close the slow cooker.

9. Cook the dish using the Multicook program at 130°C for half an hour. Instead of the specified program, you can also use the “Baking” mode.

10. After 30 minutes, remove the duck and pour the rendered fat into a separate container.

11. Turn the carcass over, pour a little fat over it and add the remaining apples. Simmer for another half hour.

Try it! The juicy meat obtained according to this recipe will definitely not leave anyone indifferent.

Honey crusted duck with buckwheat and apples

The peculiarity of this recipe is that duck offal is used for minced meat. If you have poultry, be sure to prepare this dish. And the honey crust will give the duck an unsurpassed color!

Ingredients:

• bird 1.9-2.1 kilograms
• buckwheat - 350 grams
• 2 apples
• bulb
• 60 grams of honey
• 80 grams mustard
• cherries and plums - 500 grams
• dry red wine - 150 milliliters
• coriander - 1 teaspoon
• food foil

Cooking method:

The duck needs to be gutted, the tail and excess fat removed, the stomach, liver and some fat set aside. Next, you need to wash the bird and dry it with paper towels. Then use a sharp knife to make shallow cuts throughout the whole carcass - this way the meat will be better saturated with the marinade. Melt 40 grams of honey in the microwave, add mustard, salt and pepper, stir. Carefully coat the bird with the marinade, wrap in cling film and refrigerate for 12 hours. Pour cold water over buckwheat to swell half an hour before cooking.

After this time has passed, we begin preparing the filling. Peel the apples from the core and cut into cubes, do the same with the onions. Finely chop the giblets, heat the frying pan and put the previously trimmed fat into it. Fry the onions and giblets, add buckwheat, a teaspoon of coriander and apples. Stuff the marinated duck with this mixture and sew up the cut with culinary thread. Place the bird breast side down on a baking sheet and cover with foil.

The stuffed duck is ready to go into the oven. Heat it to 200 degrees and bake the bird for an hour and a half. In the meantime, it's time to start making the sauce. To do this, boil the wine, add 20 grams of honey, a mixture of cherries and plums, and simmer until thickened. 30 minutes before the end of cooking, remove the foil and bake until golden brown. Bon appetit!

Duck breast with apples and buckwheat

You will have to tinker with the preparation of this recipe. We do not stuff the duck with buckwheat, but cook everything separately. And buckwheat stewed with vegetables is very juicy and incredibly tasty. Even a bachelor can prepare such a dish, because duck breasts cook so quickly and no special skills are required to fry them.

Ingredients:

• duck breast - 4 pieces
• a glass of buckwheat
• 150 grams of chicken liver
• 3-4 shallots
• 4 green apples
• chili pepper pod
• 3 cloves garlic
• tablespoon butter
• rosemary branch
• 4 tablespoons olive oil
• 5-6 sage leaves
• 60 grams butter
• 150 milliliters red port
• tablespoon sugar
• salt and pepper to taste

Cooking method:

Start with the highlight of the dish - cooking the apples. Wash them, remove the core and cut into large slices. Place them on a baking sheet lined with parchment and bake in the oven. Meanwhile, start preparing the buckwheat. Heat butter and olive oil in a frying pan. The garlic should be finely chopped and the shallots cut into cubes. Set aside 2/3 of the onions and garlic on a separate plate. Fry the vegetables and add sage leaves, rosemary needles and chilli strips.

Wash the chicken liver, trim off the excess and cut into small pieces. Send it to the sautéed vegetables, then add buckwheat to everything and mix thoroughly. It's time to add the previously set aside onions and garlic to the dish. Stirring, heat our mixture for 5 minutes and add port wine. When it has boiled down by half, pour in half a glass of boiling water and leave the dish to simmer until the buckwheat is ready.

It's time to start making duck breasts. Heat a dry frying pan and place the breasts, skin side down, fry for 7-8 minutes, then flip and continue frying for another 5 minutes. Sprinkle with salt and pepper, cover the pan and turn off the heat. The components of the dish are ready, it’s time to start serving it correctly. Place buckwheat in a heap on a dinner plate and add baked apples on the side. Sprinkle them with a little sugar, pour port wine and rendered fat over them. Slice the duck breasts across the grain and place on a plate. The bright and tasty dish is ready - bon appetit!

So, we have given you 5 ideas on how to cook duck tasty and satisfying. Whether it is stuffed or not is up to you to choose. Enjoy baked duck with apple and buckwheat filling, which gives the meat a pleasant aroma and delicate taste. Use our tips and always be prepared for both unexpected guests and expected meetings. Cooking is easy and interesting!

A classic for any celebration is duck baked with buckwheat. Juicy and fatty meat from domestic duck, combined with a side dish of buckwheat, soaked in meat juice during baking - satisfying and incredibly tasty.

First, let's make a mixture of spices for marinating the bird: grind salt and pepper in a mortar with sage leaves until a homogeneous paste is obtained. Rinse the duck carcass with water and wipe with a kitchen towel. Brush the duck with butter and rub with aromatic sage paste. Leave the bird to soak in the flavor and aroma for 1.5-2 hours.

In the meantime, you can sort out the buckwheat and pour boiling water over it. Apples should be cored and cut into small slices. Now the marinated duck can be filled with filling, alternating apples and buckwheat. Sew up the stuffed carcass with thread and place in an oven preheated to 180 degrees for 1.5 hours. To ensure that the crust becomes golden and crispy, and the meat does not dry out, periodically baste the bird with the released fat. Also, to ensure that the duck retains its juiciness, place a baking tray with water on the bottom of the oven. We set the finished bird aside for 15-20 minutes at room temperature so as not to lose the meat juice, after which you can arm yourself with culinary scissors and rid the carcass of threads. Place the duck with apples and buckwheat on a dish decorated with vegetables and lettuce leaves.

• whole bird – 1.5-2 kg;
• buckwheat – 220 g;
• mushrooms (champignons) – 200 g;
• onions – 1 pc.;
• carrots – 1 pc.;
• salt, pepper - to taste;
• vegetable oil;
• mustard – 2 tbsp. spoons;
• honey - 1 tbsp. spoon.

Heat vegetable oil in a frying pan and fry chopped onion and grated carrots. As soon as the onion becomes transparent, add uncut mushrooms to the pan and fry everything together until the moisture from the pan has completely evaporated.

Boil buckwheat in salted water until half cooked. Mix boiled cereal with fried mushrooms.

Stuff the duck with buckwheat mixture and sew up the cavity with thread. Rub the duck carcass with a mixture of mustard and honey and put it in the oven. The duck stuffed with buckwheat will cook in the oven for about 1.5 hours at 170 degrees, after which it can be served.

Today I want to offer a simple recipe for cooking a delicious duck stuffed with buckwheat in the oven. This dish looks very impressive on the table. Buckwheat in duck turns out very tasty, soaked in the juice and fat of the bird itself. Well, if you want to surprise your guests and serve this dish at the festive table, I recommend adding sesame seeds, walnuts or prunes to the buckwheat before stuffing the duck, it will turn out very tasty and unusual. I recommend you try it too!

Duck with buckwheat in pots

You can cook duck with buckwheat in portioned pots.

• about 1 kg of duck (half a carcass or a leg);
• 150 gr. buckwheat;
• 300 gr. champignons;
• 150 gr. Luke;
• salt, black pepper, vegetable oil.

Marinade:

• 50 ml soy sauce;
• 2 tablespoons of ketchup or any other ready-made tomato sauce.

We wash the duck and cut it into pieces, cutting off excess fat. Mix tomato and soy sauce in a separate container. Coat the duck pieces well with the resulting marinade and leave for half an hour.

In a small amount of vegetable oil, fry the duck pieces on both sides, then reduce the heat, cover with a lid and add half a glass of water, simmer for 30-40 minutes.

Finely chop the onion. Wash the champignons and cut into small slices. First fry the onion in a frying pan, and then add the mushrooms to it and fry everything together until the mushrooms are ready.

Pour dry buckwheat into the bottom of the pots, place pieces of fried duck on top, and then mushrooms and onions. Make sure that there is enough space left in the pots, as the buckwheat will increase in volume. Pour in salted water so that the liquid covers the food in the pot. Cover with a lid and place in a cold oven.

Turn on the oven to heat up, setting the regulator to 180 degrees. Cook for 1 hour, starting to count the time from the moment the oven reaches the desired temperature. After finishing cooking, do not open the oven immediately, let it cool slightly (15-20 minutes).

Today, poultry baked to an amber crust with a side dish takes pride of place on our tables. If chicken is most often found on the everyday menu, duck with buckwheat in the oven holds the leading position on the holiday table. We will discuss the recipe for this delicious treat in today’s article.

Duck with apples and oranges baked in foil

Very elegant, breathtakingly tasty and aromatic! Simply a masterpiece!

Ingredients:

• Duck - 1.8-2 kg
• Apples (sour) – 2 pcs.
• Oranges – 3 pcs.
• Lime – 1 piece
• Honey - 1 tsp
• Spices (to taste): Salt, pepper, coriander, dried garlic, paprika, cinnamon.
• Parsley, pomegranate seeds for decoration.

Preparation:

Take your duck and prepare it by trimming the wing tips and oil glands from the tail. Also remove the esophagus from the neck, if there is one.

Carefully remove the remaining feathers and hairs with tweezers. Wash the bird.

Prepare the marinade: squeeze 2-3 tbsp into a container. l orange juice, add 1-2 tsp salt and seasonings: 1/2 tsp each pepper, coriander, paprika and dried garlic and add a teaspoon of honey. Stir.

Rub the duck inside and out with this mixture and let it sit for 1-2 hours. This way it will marinate better, be very aromatic and acquire the desired taste.

Let's prepare our filling: wash the apples and cut them into 4 parts, removing the seeds and seed partitions and put them in a bowl.

Take half an orange and cut it into 4 parts, removing the seeds and attaching them to the apples.

Squeeze half a lime over the cut fruit, sprinkle with a little cinnamon and add a teaspoon of honey to the filling.

Mix the filling well.

Carefully place the stuffing inside the duck carcass. After this, the hole can be sewn up or pinned with a wooden knitting needle, or it can be left open so that the filling is visible.

Cover a baking sheet with foil and place the duck on it. Cover the top with another sheet of foil, shiny side inward.

Bake the bird at 180-190 degrees for approximately 2 hours.

Every 30-40 minutes we take it out and pour it with the juice that will be released during the cooking process.

When the last half hour remains, we no longer cover our bird with foil so that it browns and has a crispy crust.

To check readiness, test with a toothpick; if light, clear juice comes out when pierced, it is ready.

Place the duck on a plate and decorate with thinly sliced ​​orange slices, parsley and pomegranate seeds. Beauty and incredible taste!

How to cook duck properly?

For some reason, not all housewives like to cook duck. Many people avoid this bird. And all because of its specific smell. Professional chefs claim that the specific smell is easily eliminated, and if someone can’t cope with this, it means they simply don’t know how to cook duck.

Advice! A specific smell comes from the rump that needs to be cut. After this, the bird is washed under running water, and not a trace remains of the former smell.

Duck meat is suitable both for preparing a whole carcass and for portioned dishes. Regardless of whether you cut up the duck, the roasted meat tastes amazing. Of course, the quality of the chosen meat plays a huge role. Most professional chefs believe that duck should be chilled. In this case, the meat retains its juiciness

In addition, pay attention to the young bird. Older duck meat will take longer to bake and may turn out tough.

But not everyone has the opportunity to purchase fresh frozen duck carcass. Some people stock up and freeze meat.

Advice! If the duck was previously frozen, it needs to be defrosted only by natural thawing on the bottom shelf of the refrigerator. Do not use a microwave or hot water to speed up defrosting.

We move on to the next stage - preparing the bird. Perhaps everyone knows how to cut it correctly. It is advisable to cut off the tips of the wings, otherwise they will char during the baking process.

Advice! To keep your duck wings looking delicious, wrap them in aluminum foil before baking.

You can't bake duck without marinade. It is this component that gives poultry meat a divine taste. The classics are the use of mayonnaise, soy sauce or citrus juices. Cooks often choose apples and orange slices for stuffing.

If the bird carcass is old, then it can be boiled in salted water or marinade. This way you will shorten the baking process in the oven. In addition, during the cooking process, the meat will absorb the entire blend of spices, herbs and marinade.

Note to the hostess:

• In order for the duck meat to be juicy, during the baking process it must be periodically basted with the released fat;
• The duck stewed in the sleeve will turn out juicy;
• if you bake the bird without using a sleeve, cover the baking sheet with aluminum foil, and half an hour before the end, remove it so that the skin is baked to an amber crust;
• buckwheat for stuffing must first be boiled until half cooked;
• Buckwheat will be especially tasty if it is stewed in tomato sauce;
• Fresh rosemary gives duck meat with buckwheat filling a unique taste and aroma.

The culinary world provides every housewife with dozens of different marinades to choose from. And the final result will depend not only on this. Spices and herbs are always used to prepare meat and poultry. But if it’s difficult for you to balance the seasonings yourself, use universal blends that are designed for preparing poultry dishes.