Duck with apples and buckwheat
6 servings
120 minutes
Duck with apples and buckwheat is a traditional dish of Russian cuisine that combines rich flavors of meat, fruits, and grains. It is believed that baked duck with apples originated from noble feasts where it was prepared for celebrations. Apples give the duck a slight tartness, highlighting the juiciness of the meat, while the honey glaze makes the dish particularly appetizing. Buckwheat baked alongside the duck and apples absorbs the juices, gaining a rich flavor. This is an ideal treat for a family dinner or festive table. The dish features a harmony of sweet and spicy notes, and its nutritional value makes it especially suitable for cold weather. The aroma filling the kitchen during baking creates an atmosphere of coziness and anticipation for a delicious feast.
1
Remove the cores from five apples and cut them in half.
- Antonov apples: 10 pieces
2
Gut the duck, remove excess fat, and rub it with salt and pepper, then coat it with honey. This will create a beautiful tasty crust. It's better to use light honey - floral or linden.
- Duck: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Honey: 20 g
3
Grease the baking tray with butter. Stuff the duck with apple halves, place it on the tray, and put it in an oven preheated to 150-170 degrees for one and a half to two hours. Occasionally, every twenty minutes, open the oven and baste the duck with the juices.
- Butter: 20 g
- Antonov apples: 10 pieces
4
During this time, cook the buckwheat in salted water until almost done. Cut the remaining apples into pieces, removing the core.
- Buckwheat groats: 200 g
- Salt: to taste
- Antonov apples: 10 pieces
5
Twenty minutes before cooking is done, pour the buckwheat with apples onto the baking tray.
- Buckwheat groats: 200 g
- Antonov apples: 10 pieces