Cooking description:
Remember to pull the threads out of the seams before serving. You can also remove all the filling before serving and place it on a separate plate as a side dish.
Purpose: For lunch / For dinner / For a banquet table / Gala dinner
Main Ingredient: Poultry / Duck / Mushrooms / Cereals / Buckwheat
Dish: Stuffed Dishes / Stuffed
Geography of cuisine: Russian cuisine
Ingredients:
- Duck - 1 Piece (whole)
- Chicken Liver - 300 Grams
- Champignons - 200 Grams
- Buckwheat - 150 Grams
- Bulbs - 2 Pieces
- Vegetable oil - 2 tbsp. spoons
- Salt - 50 Grams
- Ground black pepper - 1 Teaspoon
- Bay leaf - 2 pieces
Servings: 6
How to cook "Duck stuffed with buckwheat and mushrooms"
The first step is to rinse the duck and check if it is well gutted. Next, rub the duck thoroughly with salt. For this we need about 2 tbsp. spoons (1 - will go inside, 1 - for rubbing outside). Also rub the duck with pepper (outside). And put it in the refrigerator while we prepare the filling.
Pour 1 liter of water into a small saucepan, pour buckwheat. Bring to a boil, cover and cook for 15 minutes. We make sure that the buckwheat does not burn, this is very important. After 15 minutes, turn off the heat, and let it sweat.
At this time, finely chop the onion.
Let's cut the mushrooms arbitrarily. Because they will be used for filling, I do not recommend cutting them coarsely.
Cut the liver into small pieces.
In a frying pan with vegetable oil, fry the onion until golden, this will take about 10 minutes.
Add mushrooms to the onion, fry for 7 minutes.
Fry the liver in a separate frying pan in vegetable oil. Stir thoroughly and fry for about 10 minutes (or until all the liquid has evaporated).
In a bowl, combine the onion, buckwheat and liver. Mix thoroughly and add a little salt.
We take out the duck from the refrigerator, sew up the skin from the side of the neck with natural thread.
Stuffing the duck. We take the filling with a tablespoon, put it tightly inside the duck.
Sew up the hole at the bottom of the duck. We put the duck in a culinary sleeve, put it on a baking sheet and bake in an oven preheated to 180 degrees for 2 hours. The dish is then ready to serve.