Duck with buckwheat porridge

5 servings

90 minutes

Duck with buckwheat porridge is a traditional dish of Russian cuisine that embodies warmth and homeliness. The combination of tender duck meat infused with spices and crumbly buckwheat filling with golden onions and egg tenderness creates a harmony of taste. This dish is often prepared for festive feasts as it symbolizes abundance and celebration. Buckwheat, an integral element of Russian gastronomy, gives the recipe a unique flavor with a slight nutty note, while the roasted duck provides richness and juiciness. The browned crust completes the composition, giving the dish an appetizing appearance and crispy texture. It is served with pickled vegetables or fresh green leaves that accentuate the deep flavor of the meat. This dish is not just a treat but a true story of Russian cuisine told in every bite.

Energy value per serving

• Calories: 1782.7
• Proteins: 76g
• Fats: 150.4g
• Carbohydrates: 38.1g

Ingredients

• Duck: 1 pc
• Buckwheat groats: 1 glass
• Onion: 2 pc
• Chicken egg: 2 pc
• Salt: to taste
• Vegetable oil: 1 tbsp
• Soda: pinch

Cooking steps

1. Wash the duck, salt it, and drizzle with lemon juice. Pour boiling water over the buckwheat, add baking soda, salt, and oil, and cook on low heat for 15-20 minutes until thickened.

   Required ingredients:

   • Duck: 1 piece
   • Buckwheat groats: 1 glass
   • Soda:  pinch
   • Salt:  to taste
   • Vegetable oil: 1 tablespoon

2. Add fried onions and beaten eggs to the porridge, mix thoroughly, and place in the duck, sewing it with a double stitch. Wrap in foil and bake in the oven at 220 degrees for about an hour. Before finishing, unwrap the foil to brown the duck.

   Required ingredients:

   • Onion: 2 pieces
   • Chicken egg: 2 pieces
   • Duck: 1 piece