Duck with buckwheat, stewed in a pot

6 servings

180 minutes

Duck with buckwheat slow-cooked in a pot is a dish where traditional European cooking techniques blend with Russian flair. Slow-cooking the duck gives it incredible tenderness, while the buckwheat absorbs the meat juices, becoming rich and aromatic. Mushrooms and onions add depth of flavor, creating a harmonious mix of earthy, sweet, and salty notes. Honey and sauces enrich the dish with subtle caramel and spicy undertones. In the past, such dishes were cooked in ovens where heat evenly permeated the ingredients, making them especially juicy. Today, baking in pots preserves traditions and creates a cozy atmosphere for home dining. This dish is perfect for leisurely family dinners, warming with its taste and filling with a sense of comfort.

Energy value per serving

• Calories: 773.4
• Proteins: 34g
• Fats: 61.2g
• Carbohydrates: 25.8g

Ingredients

• Duck: 0.5 pc
• Buckwheat groats: 150 g
• Champignons: 300 g
• Onion: 150 g
• Vegetable oil: to taste
• Soy sauce: 50 ml
• Tomato sauce: 2 tbsp
• Honey: 3 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the fat from the duck's neck area, chop the duck into small pieces, and place it in a bowl.

   Required ingredients:

   • Duck: 0.5 piece

2. Mix soy and tomato sauce with honey, add to the duck, stir, and let sit for 30 minutes.

   Required ingredients:

   • Soy sauce: 50 ml
   • Tomato sauce: 2 tablespoons
   • Honey: 3 tablespoons

3. In a well-heated pan with a little vegetable oil, fry the duck pieces on all sides until golden brown.

   Required ingredients:

   • Vegetable oil:  to taste
   • Duck: 0.5 piece

4. Add enough water to cover the duck, cover with a lid, bring to a boil, reduce heat and simmer the duck for about 45 minutes.

   Required ingredients:

   • Duck: 0.5 piece

5. Meanwhile, finely chop the onion and cut the mushrooms into small pieces. Sauté the onion in vegetable oil until soft and lightly golden, then add the mushrooms and continue frying until the liquid evaporates and the mushrooms are almost cooked - about 15 minutes.

   Required ingredients:

   • Onion: 150 g
   • Champignons: 300 g
   • Vegetable oil:  to taste

6. In a baking dish or heat-resistant pot, pour in the buckwheat (no need to pre-cook it), then add pieces of duck, followed by mushrooms and onions. The pot should be filled to a maximum of two-thirds as the buckwheat expands during cooking.

   Required ingredients:

   • Buckwheat groats: 150 g
   • Duck: 0.5 piece
   • Champignons: 300 g
   • Onion: 150 g

7. Cover with a lid and place in a preheated oven at 180 degrees for 1 hour.