Duck stuffed with buckwheat and mushrooms

9 servings

120 minutes

Duck stuffed with buckwheat and mushrooms is a refined dish of European cuisine that combines rich aromas and textures. The history of this preparation dates back to traditional peasant recipes that used accessible ingredients to create hearty and comforting meals. Buckwheat with mushrooms fills the meat with depth of flavor, while the garlic marinade adds spiciness and an appetizing crust. The roasted duck becomes tender, juicy, and infused with the aromas of the stuffing. This dish is perfect for a festive dinner or family gathering, highlighting an atmosphere of coziness and tradition. It is served with seasonal vegetables or berry sauces, enhancing the harmony of flavors and making the meal even more festive.

Energy value per serving

• Calories: 894.9
• Proteins: 34.4g
• Fats: 74.8g
• Carbohydrates: 24.4g

Ingredients

• Duck: 2 kg
• Fresh mushrooms: 200 g
• Buckwheat groats: 300 g
• Onion: 1 head
• Garlic: 3 clove
• Salt: to taste
• Ground black pepper: to taste
• Butter: 50 g
• Vegetable oil: 50 ml

Cooking steps

1. Take the duck and remove the skeleton without breaking the integrity of the duck.

   Required ingredients:

   • Duck: 2 kg

2. Rinse and boil the buckwheat until half-cooked.

   Required ingredients:

   • Buckwheat groats: 300 g

3. Fry the mushrooms in butter and mix with buckwheat (add salt).

   Required ingredients:

   • Fresh mushrooms: 200 g
   • Butter: 50 g
   • Salt:  to taste

4. Stuff the duck with buckwheat and mushrooms.

   Required ingredients:

   • Buckwheat groats: 300 g
   • Fresh mushrooms: 200 g

5. Crush garlic in a mortar with salt, and add vegetable oil.

   Required ingredients:

   • Garlic: 3 cloves
   • Salt:  to taste
   • Vegetable oil: 50 ml

6. Coat the duck with this marinade.

   Required ingredients:

   • Duck: 2 kg

7. Roast the duck in the oven at 180 degrees for 1.5 hours.