Duck baked in the oven with buckwheat and apples. Nourishing recipes: duck stuffed with buckwheat and apples. Duck with apples and oranges baked in foil
A real festive dish for Christmas and New Year is duck baked with apples! The best recipes are for you!
There is probably no more festive recipe than baked poultry, especially if it is duck with apples. When baked, fried duck meat becomes unusually tender and even airy in taste, and the slight sourness and sweetness of chopped apples adds piquancy to the dish. This is the best holiday dish for New Year, Christmas and all special occasions!
Even the very sight of the prepared dish is so enticing that you want to immediately grab the rosy duck leg with your teeth! In order for your bird to be completely baked, you need to correctly calculate its cooking time: for 1 kg of fresh bird you need at least 1 hour of time in the oven. And at the same time, it is highly advisable to cook the duck in a bag or baking sleeve so that it does not remain raw from the inside.
- 1 duck weighing 1.5-2 kg
- 2-3 apples
- 1.5 tbsp. l. honey
- 2-3 tbsp. l. vegetable oil
- 2 tsp. salt
- 1 tsp. pepper mixtures
To make your duck tasty and juicy, you must first marinate it. To do this, mix a mixture of peppers, salt and honey in a container. You can add any seasonings you choose to taste - they obviously won’t be superfluous!
Rub the duck carcass, washed and dried with paper towels, with the resulting marinade inside and out. Leave in this honey-spicy mixture for at least 1.5-2 hours to soak. If desired, you can add 50 ml of white or red table wine.
As soon as the specified time has passed, cut the washed apples in half and remove the core and seeds. Then wash the fruit again and cut into slices. Choose sweet and sour apple varieties. You can use quince or pears instead.
Stuff the duck with apple slices. There is no need to sew up the hole.
Place the stuffed duck carcass in a baking sleeve and tie it tightly. Place the duck on a baking sheet and bake in the oven for about 1.5-2 hours depending on the weight at 180C. If you don't have a baking bag, cover the duck carcass with foil or parchment paper and bake for 1.5 hours, and then remove it.
If your duck does not acquire a beautiful golden brown color during baking, then cut the bag and let the bird bake for about 20 minutes, not forgetting to pour the juices over the carcass.
Serve the baked duck with apples hot along with any side dish of your choice, garnishing it to your liking or cutting it into portions.
Recipe 2: Duck baked with apples and oranges
Often such dishes require long marinating - from several hours to a day. The beauty of this recipe is that it requires minimal marinating time for the duck, and preliminary preparation does not require much effort, but gives an excellent result in the final dish.
Duck – 1 carcass (2–2.5 kg)
- Garlic – 4-5 cloves
- Salt – 2 tsp.
- Provençal herbs – 2 tsp.
- Apples – 2 pcs.
- Orange – 1 pc.
- Nutmeg – 0.5 tsp.
- Curry – 1 tsp.
- Cinnamon – 1 tsp.
- Honey – 2 tbsp. l.
- Onion – 1 pc.
Honey mixture:
- Honey – 2 tbsp. l.
- Hot water – 2 tbsp. l.
- Salt – 0.5 tsp.
- Pepper – 0.5 tsp.
The secret to the taste of baked duck lies in maintaining juicy meat and a crispy crust. There are several secrets that will help you achieve this result.
Secret No. 1. Before cooking, the duck must be scalded twice with a thin stream of boiling water, approximately 2–2.5 liters of water at a time. This closes the pores in the skin and prevents it from boiling. The first time, carefully pour boiling water over the carcass, wipe it with a dry towel and, if necessary, pluck out the remaining feathers. After 30 minutes, repeat the procedure, wipe dry with a towel and leave to lie for another half hour.
Secret No. 2. The duck itself is fatty, and so that this fat does not interfere with the formation of the crust, you need to carefully cut it off from all possible places, especially from the tail and tail. Attention – we don’t throw away the fat, it will come in handy in the future!
After this, the duck is ready for marinating.
We are preparing a mixture for rubbing game, it is elementary to the point of indecentness: salt, crushed garlic, Provençal herbs. These include rosemary, basil, thyme, sage, peppermint, garden savory, oregano, and marjoram. I usually choose 5 herbs based on availability and taste, but basil and thyme are always a must on this list!
Thoroughly rub the duck with the resulting mixture inside and out and leave for a couple of hours to soak.
At this time, prepare the filling. Fry the same fat cut from the duck in a hot frying pan until rendered. Now you can throw away the cracklings, and the duck fat (by the way, a very valuable product) will go into the filling.
Peel and cut apples and oranges into large pieces. During the cooking process, their volume will decrease, so we calculate their quantity in a proportion slightly greater than the internal volume of the duck.
Fry the fruits in duck fat, add spices and honey, and simmer over medium heat for 5-7 minutes. After this, cool to room temperature (in the cold season, you can simply take it directly with the frying pan to the balcony, then cooling will take a matter of minutes).
Preheat the oven to 150 degrees. Stuff the duck with the mixture. Lubricate the outside well with the filling gravy. We wrap the legs and wings in foil so as not to burn them. We plug the hole with an onion so that the filling does not escape.
And here comes Secret No. 3. When the duck is ready to go into the oven, prick it with a fork or toothpick around the breast and thighs, but not to the meat, just the skin. This will allow excess fat to drain off without problems and the crust to remain crispy.
Bake the duck at 150 degrees for about an hour. Then raise the temperature to 170 degrees and leave for another hour. By this time, prepare the honey mixture for lubrication.
Secret No. 4. When the duck is almost ready, carefully brush it with the resulting mixture using a brush, raise the temperature in the oven to 190 degrees and put it in the oven for another 5-7 minutes. Then turn the duck over, coat the other side and bake again for the same 5-7 minutes. If desired, if drooling is not yet flowing, you can repeat the procedure again.
We put the finished duck on a dish and invite everyone to the table (although, based on the smell, everyone should have come on their own a long time ago). There is no need for a side dish for this duck, because there is a filling. But soft, fresh bread for dipping into the sauce formed during baking will be very useful!
Recipe 3: Duck baked in the oven with apples and spices
Duck stuffed with apples sounds banal, but you must agree, what a delicious dish it is! It is prepared this way mainly for holidays, but on an ordinary day this dish will create a festive atmosphere at the table. Duck is stuffed, as a rule, with sweet and sour apples, as they create a piquant taste during baking that permeates the duck meat. The method I proposed for roasting duck in a sleeve is quite simple and I can assure you that it always works. Just to give the duck a golden crust, the sleeve must be cut before the end of cooking. Due to its fat content, duck meat cannot be called dietary, but like no other meat, it is rich in vitamin A, which is necessary for improving the condition of the skin and vision. Therefore, sometimes duck meat may be present in our diet. Let's cook and learn the classic recipe with photos step by step for duck with apples in the oven together!
- Duck 1 piece (2 kg)
- Apples 4-5 pcs
- Brown sugar 2 tsp.
- Soy sauce 2-4 tbsp. l.
- Vegetable oil 2 tbsp. l.
- Mayonnaise 1-2 tbsp. l.
- Spices (rosemary, oregano, herbs de Provence, curry) 1 tsp.
- Salt to taste
- Pepper to taste
Gut the duck, trim off excess fat and wing tips. Wash and dry it.
Wash and core the apples. Cut them into small slices along with the peel.
Prepare the marinade. Mix vegetable oil, soy sauce, as well as salt, pepper and a mixture of herbs in a bowl. Coat the top and inside of the duck with this marinade.
Place chopped apples inside the duck. Sew up the hole with thread or secure with toothpicks.
Place the apple-stuffed duck in a roasting sleeve and tie the end of the sleeve. Place the duck in the refrigerator for 4 hours to allow it to marinate.
Place the duck on a baking sheet and place in a preheated oven on the middle shelf to bake for 2 hours. The temperature should be about 190-200 degrees.
After 2 hours, cut the sleeve, be careful not to burn yourself and brush the top of the duck with mayonnaise to give the duck a golden crust. Bake for another 15 minutes.
Release the duck from the sleeve, remove the threads or toothpicks. Cut the duck into portions and serve it with apples as a side dish.
Recipe 4, step by step: duck baked in a sleeve with apples
Even if you’ve never cooked duck yourself before, this recipe will give you an incredibly tasty dish worthy of a holiday table.
- medium duck carcass (about 2 kg)
- 2 large green apples
- 1 lemon
- 3 tbsp. soy sauce
- 1 tbsp. honey or sugar
- 1 tbsp. olive oil
- piece of ginger root about 2x2 cm
- 1 tsp balsamic vinegar
- salt, pepper to taste
To begin, prepare the marinade for duck with apples: mix the squeezed juice of one lemon in one container (in order to get more juice, you can first hold it for 10 minutes in hot water), soy sauce, honey, vegetable oil, finely grated ginger, balsamic vinegar and stir.
Rinse the gutted duck well and wipe dry. Rub salt and pepper inside and out as evenly as possible, cover the inside and outside with marinade, transfer to a bowl, cover with a lid and place in the refrigerator to marinate at least overnight (6-8 hours, or better yet, leave it in the marinade for a day).
After time has passed, remove the duck from the refrigerator. Wash the apples, remove the core and cut the pulp together with the peel into small slices (quarters). Stuff the duck with apples and, if necessary, sew up the hole with coarse thread or secure with toothpicks.
Place the duck and apples into a baking sleeve and secure the ends of the sleeve tightly on both sides with clamps. Transfer the duck to a baking sheet and place in an oven preheated to 180/200C. Bake the bird for about 1.5 hours until done (time depends on the size of the carcass). 15 minutes before it’s ready, take out the baking sheet, make a cut along the entire length in the sleeve (beware of hot steam), unfold it and send the duck to brown on top at the same temperature. Serve the baked duck with apples hot, with any side dish of your choice. Bon appetit!
Recipe 5: baked duck with prunes and apples
Baked duck is the main dish of the Christmas table not only in Russia, but also in many European countries. It is stuffed with a variety of fillings from fruits, vegetables and cereals. The meat is especially tasty with apples and prunes, which highlight the specific taste of duck meat and add unique sweet and sour notes to it.
- Duck 2 kg
- Apples 3 pcs.
- Prunes 1 handful
- Onions 2 pcs.
- Marjoram 1 tbsp. l.
- Ground pepper ½ tsp.
We thoroughly wash the duck outside and inside and dry it with paper towels. Rub the carcass with salt (1-1.5 tsp), sprinkle with marjoram and add chopped onions inside. Place the prepared duck in a container, cover and refrigerate overnight.
The next day, remove the duck 2 hours before cooking. Peel the apples, remove seeds and cut them into slices. We wash the prunes and cut them into several parts. Place apples and prunes inside the duck.
We secure the edges with metal skewers for canapés or sew them up with thick thread.
Cover the prepared carcass with foil and place on a baking sheet. Bake the duck with apples and prunes in a preheated oven at 180 degrees for 1 hour.
After 1 hour, open the foil and bake the bird for another 1 hour, periodically remove it and pour liquid from the bottom. During this time, the duck should be covered with a brown crust.
Take out the finished aromatic duck, let it stand for 10 minutes, transfer it to a plate and serve with your favorite side dishes and salads.
Recipe 6: duck baked with buckwheat and apples (step by step)
Duck stuffed with buckwheat is an excellent holiday dish. I made this for Christmas, but it would be perfect for any family gathering. And don’t let it seem to you that buckwheat is very prosaic, not at all festive. When you find out what aroma baked duck with buckwheat spreads throughout your apartment, you will never want to stuff it with anything else.
This is a very simple recipe for duck with buckwheat in the oven, which I have used more than once. That is, I have tested it. The duck comes out great, tastes fantastic. It tastes even better if you marinate it overnight.
Don't buy poultry that is too fatty - it is difficult to roast it so that its thick, oily skin is cooked well without burning. Store-bought duck will be just right. In general, try it, if you have never cooked duck baked in the oven before, duck with buckwheat will pleasantly surprise you.
- 1 duck (about 2 kg);
- ½ cup mayonnaise;
- 2 tbsp. spoons of a mixture of chopped parsley, garlic and salt;
- 3 cups cooked buckwheat porridge;
- 2 apples;
- several stalks of celery;
- 2 medium carrots.
Peel 4-5 cloves of garlic and chop it. Finely chop a small bunch of parsley. Mix everything with 2/3 tablespoon of salt and half a cup of mayonnaise.
Rinse the duck well in warm water and dry with paper towels. Carefully coat the duck inside and outside with the prepared mixture, cover with cling film and place in the refrigerator overnight to marinate.
The next morning, cook crumbly buckwheat. You may not cook it even a little. There is no need to season buckwheat porridge with anything - in the oven it will be soaked in duck juices and will become very tasty.
Remove the duck from the refrigerator and wipe the outside of the duck with a paper towel to remove any marinade mixture.
Fill the duck carcass with buckwheat porridge (no need to sew up the holes, the buckwheat will not fall out during baking).
Place the duck stuffed with buckwheat in a baking dish. Coarsely chop the apples, carrots and celery and arrange evenly around the duck. Season them with a little salt and cover everything with foil.
Bake the duck for 90 minutes at 190 degrees C. Remove the foil from the oven during the last 15 minutes to allow the bird to brown thoroughly.
Serve it whole at once while it is still hot. Surround it with baked carrots and apples, add fresh herbs. Bon appetit!
Recipe 7: duck baked in foil with apples (with photo)
The duck turns out juicy and tender. The long cooking time pays off with a wonderful taste and aroma.
- duck - 1 piece
- sour apples - 300-500 g
- ground black pepper - to taste
- salt “salute di mare” - to taste
- spices - to taste
We wash and dry the duck. Rub it with “Salute di Mare” salt and any spices to taste. If desired, you can also rub the bird with garlic.
Wash the apples, peel and cut into pieces. It is better to use sour apples for the filling. If your apples are sweet, then you can add lemon slices to the filling. It will also be very tasty if you add 100 g of cranberries to the apples.
Turn on the oven at 160 degrees. Fill the duck with apples and wrap it in foil. Place it in the oven for 2 hours. After this time, unfold the foil and increase the temperature to 180 degrees. Bake the duck until golden brown. Periodically baste the bird with the juice that was released during baking.
After you unroll the foil, you can add the sliced potatoes to the duck. In this case, the duck will come out immediately with a side dish.
Bon appetit!
Recipe 8: whole duck baked in the oven with apples and honey
A simple and unpretentious way to prepare baked duck with potatoes and apples. First prepare the duck for marinating, then transfer it with vegetables and fruits to a baking bag. After this, the duck will cook in the oven for up to 1-1.5 hours in the oven.
- young duck carcass - 1 pc.,
- salt - 2 tsp,
- spice mixture for baking meat dishes - 1 tbsp. l.,
- black pepper (ground) - a pinch,
- mustard - 1 tbsp. l.,
- honey - 1 tbsp. l.,
- apples - 3 pcs.,
- potatoes - 500-700 g.
Place a full kettle of water on the stove and bring to a boil. Place a duck carcass weighing 1100 grams on the table and make oblique shallow cuts with a sharp knife. You only need to cut through the skin. This is done for beauty and so that the fat is rendered during baking.
Next, take the duck by the neck and hold it over the sink. Pour boiling water over the duck once. Dry the carcass and then water it again after 10 minutes. The skin will noticeably tighten, all the pores will be clogged, and the meat will remain juicy after baking.
In a bowl, mix mustard, honey, spices and salt for the marinade.
Coat the duck thoroughly. Then wrap the duck in film and put it in the refrigerator for an hour, or you can marinate the meat longer (3-4 hours).
To add flavor to duck meat, you can stuff it with apples. To do this, cut the apples into slices and place them tightly in the belly of the duck.
The front and back legs of the duck can be tied with thread for a neat look (optional). Place the duck in a baking bag.
Turn on the oven at 200 degrees. For garnish, wash the potatoes well and cut into slices. In a bowl, mix potatoes with a pinch of salt, spices to taste and vegetable oil (2-3 tbsp).
Add potatoes to the duck bag; you can also add carrots and onions. Tie the ends of the bag with thread and place in the oven on the middle rack.
At the rate of 1 hour of baking per kilogram of meat, cook the duck with apples and potatoes, then open the bag and pierce it to check for ichor. Leave the finished baked duck in the switched off oven for 30 minutes, and then you can serve it on the table.
Bon appetit!
Recipe 9: how to deliciously bake duck with apples and cinnamon
Duck with apples is the signature dish of the festive table.
- Duck - 1 pc.
- Apples - 8-10 pcs.
- Salt - 1 teaspoon
- Ground black pepper - 0.5 teaspoon
- Lemon juice - 1 tbsp. spoon
- Vegetable oil - 2 tbsp. spoons
- Nutmeg pepper - 0.5 teaspoon
- Cinnamon - 1 teaspoon
- Bay leaf - 1 pc.
Prepare ingredients for cooking duck with apples.
Mix lemon juice, vegetable oil, cinnamon and nutmeg.
Wash the duck, remove any remaining feathers, and dry. Salt, pepper, sprinkle with lemon juice and spices, and then thoroughly rub the mixture into the duck inside and out. Leave for 2-3 hours (or better yet, put it in the refrigerator overnight).
Cut 3-4 apples into quarters. Remove seeds.
Place 3-4 apples (as many will fit) and spices (bay leaf) inside the duck. Wrap the wings in foil.
Preheat the oven.
Place the duck with apples in a hot oven (200 degrees). Baste the duck with the fat generated during frying every 20 minutes.
Chop the remaining apples.
Roast the duck with apples in the oven for about 1 hour. Reduce the oven temperature to 180 degrees, place the remaining apples in the dish with the duck. Fry for another 1 hour. Every 20 minutes, thoroughly baste the duck with fat mixed with the released apple juice.
Apples can be baked separately and used to decorate a dish for the holiday table.
Serve the duck with apples hot.
Recipe 10: how to cook duck with apples in the oven
This recipe for duck with apples, baked whole in the oven, will be appreciated by gourmets. Because not everyone will like the combination of fatty meat and apples. It is malic acid that gives meat a special piquant taste. Potatoes as a side dish, baked with apples and soaked in their juice, will bring new sensations to your ideas about taste.
- Apple 4 pieces
- Salt 2 tbsp. spoons
- Mayonnaise 3 tbsp. spoons
- Potatoes 7 pieces
- Garlic 1 piece
- Ground black pepper 1 tbsp. spoon
- Duck meat 2,000 grams
For this recipe, you will need a medium-sized duck carcass, quite fatty and young. If the bird is old, then it is advisable to pre-boil it for 30-40 minutes. Otherwise, the finished meat will be tough. It is better to take apples of the sweet and sour variety. This recipe can be used to cook duck without potatoes. Then it is more convenient to use a duck roast for baking. And for the option with a side dish, an oven tray is more suitable. You won't need much foil. A piece measuring 28cm by 20cm will be enough.
The carcass should be washed well with water and dried with a paper towel. Remove feathers, if any. If you bought a duck at the market along with legs and whole wings, then you need to cut them off. They won't be useful. The carcass should be in the same form as in the photo. Season the duck with salt and pepper, inside and out.
Wash the apples and cut them into four pieces lengthwise. Remove the core.
Stuff the carcass with chopped apples, but not too tightly. If there are apples left, it's okay. We will need them for a side dish.
Now the edges of the abdomen need to be sewn together with regular threads, carefully, not tightly, so as not to tear the skin of the duck.
Wrap the tips of the legs, wings and neck with foil so that these parts do not burn or char during the cooking process. Place the prepared duck on a dry baking sheet. Preheat the oven to 180°C. Place the baking sheet with the duck in it for 1 hour. Every 10-15 min. you need to water the carcass with the resulting fat. This is necessary so that you end up with a golden brown and crispy crust.
Meanwhile, peel the potatoes. Cut it into small slices.
After one hour has passed, remove the duck from the oven. Place chopped potatoes and remaining apples on a baking sheet around the carcass. Potatoes need to be salted. You can add spices to taste. Place the duck back into the oven. Add a degree to 200. After half an hour, increase the degree further to 220°C and at this temperature bake the duck for another 30 minutes.
During this time you can prepare the sauce. Peel one head of garlic.
Mix crushed garlic with mayonnaise. The sauce is ready.
Remove the duck from the oven and check for doneness by piercing it with a knife. If fat flows out and not blood, it’s ready. Turn the duck upside down. It may need to be baked on this side to get a golden brown crust. This will take 15-20 minutes.
A classic for any celebration is duck baked with buckwheat. Juicy and fatty meat from domestic duck, combined with a side dish of buckwheat, soaked in meat juice during baking - satisfying and incredibly tasty.
First, let's make a mixture of spices for marinating the bird: grind salt and pepper in a mortar with sage leaves until a homogeneous paste is obtained. Rinse the duck carcass with water and wipe with a kitchen towel. Brush the duck with butter and rub with aromatic sage paste. Leave the bird to soak in the flavor and aroma for 1.5-2 hours.
In the meantime, you can sort out the buckwheat and pour boiling water over it. Apples should be cored and cut into small slices. Now the marinated duck can be filled with filling, alternating apples and buckwheat. Sew up the stuffed carcass with thread and place in an oven preheated to 180 degrees for 1.5 hours. To ensure that the crust becomes golden and crispy, and the meat does not dry out, periodically baste the bird with the released fat. Also, to ensure that the duck retains its juiciness, place a baking tray with water on the bottom of the oven. We set the finished bird aside for 15-20 minutes at room temperature so as not to lose the meat juice, after which you can arm yourself with culinary scissors and rid the carcass of threads. Place the duck with apples and buckwheat on a dish decorated with vegetables and lettuce leaves.
- whole bird – 1.5-2 kg;
- buckwheat – 220 g;
- mushrooms (champignons) – 200 g;
- onions – 1 pc.;
- carrots – 1 pc.;
- salt, pepper - to taste;
- vegetable oil;
- mustard – 2 tbsp. spoons;
- honey - 1 tbsp. spoon.
Heat vegetable oil in a frying pan and fry chopped onion and grated carrots. As soon as 
the onion will become transparent, add uncut mushrooms to the pan and fry everything together until the moisture from the pan has completely evaporated.
Boil buckwheat in salted water until half cooked. Mix boiled cereal with fried mushrooms.
Stuff the duck with buckwheat mixture and sew up the cavity with thread. Rub the duck carcass with a mixture of mustard and honey and put it in the oven. The duck stuffed with buckwheat will cook in the oven for about 1.5 hours at 170 degrees, after which it can be served.
Calories: Not specified
Cooking time: 180 min
Preparation time: 1 hour.
Cooking time: 2 hours
Ingredients for 5 servings:
- domestic duck 1300 gr.,
- buckwheat 1.5-2 cups,
- large apple 1 pc.,
- salt 1 tbsp,
- a handful of peppercorns,
- honey (apricot syrup or jam) 2 tbsp.,
- soy sauce 50-100 ml.
How to cook with photos step by step
Defrost the domestic duck carcass first, rinse and pat dry thoroughly with paper towels. Rub the tuka well inside and out with salt. 
Today we will use buckwheat for the duck filling. Rinse buckwheat with cold water and place in a sieve. 
Boil the buckwheat until half cooked, add salt to taste. Add one large sweet and sour apple to the buckwheat. Buckwheat filling can be made with completely different ingredients. For example, instead of an apple, you can add fried mushrooms with onions or giblets. 
Grind the peppercorns in a mortar and then grate the duck. Place several sheets of foil on a baking sheet. Place the duck on the foil. Fill the prepared carcass tightly with buckwheat filling. 
Wrap the duck in 2-3 layers of foil and place the package on a baking sheet in a hot oven at 170 degrees for 1 hour. 
In an hour, the duck steamed well in foil, but remained light in color. 
Uncover the duck, now coat the surface with a mixture of honey and soy sauce using a silicone brush. Next, place the duck in the oven at 180 degrees for 20 minutes. During this time, a beautiful and appetizing crust forms on the duck. Pierce the duck at its thickest point (the back leg) to check for doneness. Clear meat juices should flow from the cooked duck. This one turns out no less tasty. 
To serve, place the slightly cooled duck on a wide plate, decorate around with pickled vegetables, peas and herbs.
Undoubtedly, stuffed duck baked in the oven is a very healthy dish, because its fat is similar in composition to olive oil and is rich in antioxidants. Someone will say that this bird has a specific smell. But this problem can be easily eliminated, you just need to stuff the duck with apples. Fragrant fruits will remove odors and add juiciness to the meat. Now you just need to add buckwheat to the recipe, and you will get a tasty, satisfying and easy-to-prepare dish. Shall we get started?
Duck stuffed with apples and buckwheat
Are you expecting a lot of guests for lunch or dinner? Or just want to cook an unusual, satisfying and inexpensive meal? Stuffed duck is perfect for you.Ingredients:
- medium weight bird
- green apples - 10 pieces
- buckwheat - 250 grams
- butter - 25 grams
- salt, ground black pepper
- fresh sage
Wash the apples, remove the core and cut into several slices. Pound fresh sage leaves in a mortar and add a pinch of salt and pepper. If you have a spice grinder, be sure to use it - freshly ground pepper has a wonderful aroma. You can also use a mixture of black, white and pink pepper. Grease the skin with butter and coat with the prepared aromatic paste. Leave the bird in the refrigerator for an hour or two. You can leave it for 4-6 hours - the stuffed duck will benefit from prolonged marinating.
While the bird is marinating, boil the buckwheat until half cooked. Or just pour boiling water over it and leave for 3-4 hours. Then proceed to the main stage of preparation - filling the duck with apples and buckwheat. Alternating between them, stuff the bird and sew up the cut with kitchen thread. Preheat the oven to 180-190 degrees and place the duck in a hot cabinet for one and a half to two hours. Periodically open the door and carefully pour the rendered fat over the carcass so that the crust turns out golden brown and crispy.
When our stuffed duck is baked, take it out and let it cool a little. Place it on a separate dish, lined with lettuce and other herbs. Cut the duck along the breastbone, open it and invite everyone waiting for dinner. Delicious buckwheat porridge and juicy, aromatic duck will please everyone. Bon appetit! 
Honey crusted duck with buckwheat and apples
The peculiarity of this recipe is that duck offal is used for minced meat. If you have poultry, be sure to prepare this dish. And the honey crust will give the duck an unsurpassed color!Ingredients:
- bird 1.9-2.1 kilograms
- buckwheat - 350 grams
- 2 apples
- bulb
- 60 grams of honey
- 80 grams mustard
- cherries and plums - 500 grams
- dry red wine - 150 milliliters each
- coriander - 1 teaspoon
- food foil
The duck needs to be gutted, the tail and excess fat removed, the stomach, liver and some fat set aside. Next, you need to wash the bird and dry it with paper towels. Then use a sharp knife to make shallow cuts throughout the whole carcass - this way the meat will be better saturated with the marinade. Melt 40 grams of honey in the microwave, add mustard, salt and pepper, stir. Carefully coat the bird with the marinade, wrap in cling film and refrigerate for 12 hours. Pour cold water over buckwheat to swell half an hour before cooking.
After this time has passed, we begin preparing the filling. Peel the apples from the core and cut into cubes, do the same with the onions. Finely chop the giblets, heat the frying pan and put the previously trimmed fat into it. Fry the onions and giblets, add buckwheat, a teaspoon of coriander and apples. Stuff the marinated duck with this mixture and sew up the cut with culinary thread. Place the bird breast side down on a baking sheet and cover with foil.
The stuffed duck is ready to go into the oven. Heat it to 200 degrees and bake the bird for an hour and a half. In the meantime, it's time to start making the sauce. To do this, boil the wine, add 20 grams of honey, a mixture of cherries and plums, and simmer until thickened. 30 minutes before the end of cooking, remove the foil and bake until golden brown. Bon appetit!
Duck with pickled apples and buckwheat
For this dish, choose small-sized soaked apples.Ingredients:
- duck carcass weighing 1.5-1.8 kilograms
- 30-40 grams of raisins
- a glass of buckwheat
- soaked apples - 10 pieces
- carrots, onions - 1 piece each
- salt and pepper to taste
Steam raisins and buckwheat in different containers for 10-15 minutes. While they are swelling, finely chop the onion and grate the carrots coarsely. Mix all ingredients for minced meat - buckwheat, raisins, raw onions and carrots, salt and pepper. You can add a pinch of coriander - duck really “loves” this spice. Then wash the bird, dry it thoroughly, cut off excess fat and stuff it with minced meat and soaked apples. Place it in a duckling pan, pour a glass of cold water and place the bird in an oven preheated to 170 degrees for a couple of hours. That's all. Wonderful, aromatic stuffed duck is ready to serve. Place it entirely on a plate and serve with the remaining pickled apples. Bon appetit! 
Duck baked with buckwheat in the sleeve
In this recipe, apples are part of the garnish - they are added at the very end of baking.Ingredients:
- duck carcass - weighing 2 kilograms
- buckwheat - 300 grams
- bunch of parsley
- 500 grams of green apples
- coriander
- salt, pepper to taste
- sleeve for baking
As usual, let's start processing the carcass: cut off the outer third of the wings, cut off the tail and fat deposits. Season the skin of the bird with salt and pepper. Then fill the duck's belly with dry buckwheat, salt and sew up the cut with culinary thread. Place the bird in a roasting bag, transfer it to the roasting pan and bake in the oven at 180 degrees. Pinch the ends of the sleeve loosely so that steam escapes. Stuffed duck is baked in the sleeve 20% less than in the open form. After 70-80 minutes, remove the duckling from the oven, cut the sleeve and carefully pull it out. Raise the oven temperature by 30 degrees and take care of the apples.
Wash the fruit, cut into quarters and core. Cover the bird with the apples and place in the oven for another 20-25 minutes. When the fruits are baked and the duck gets a golden brown crust, remove the duckling from the oven, place the bird on a plate and serve with baked apples and pickles. Remove the buckwheat from the belly and serve as a side dish. Bon appetit!
Duck breast with apples and buckwheat
You will have to tinker with the preparation of this recipe. We do not stuff the duck with buckwheat, but cook everything separately. And buckwheat stewed with vegetables is very juicy and incredibly tasty. Even a bachelor can prepare such a dish, because duck breasts cook so quickly and no special skills are required to fry them.Ingredients:
- duck breast - 4 pieces
- a glass of buckwheat
- 150 grams of chicken liver
- 3-4 shallots
- 4 green apples
- chili pepper pod
- 3 cloves garlic
- tablespoon butter
- rosemary branch
- 4 tablespoons olive oil
- 5-6 sage leaves
- 60 grams butter
- 150 milliliters red port
- tablespoon sugar
- salt and pepper to taste
Start with the highlight of the dish - cooking the apples. Wash them, remove the core and cut into large slices. Place them on a baking sheet lined with parchment and bake in the oven. Meanwhile, start preparing the buckwheat. Heat butter and olive oil in a frying pan. The garlic should be finely chopped and the shallots cut into cubes. Set aside 2/3 of the onions and garlic on a separate plate. Fry the vegetables and add sage leaves, rosemary needles and chilli strips.
Wash the chicken liver, trim off the excess and cut into small pieces. Send it to the sautéed vegetables, then add buckwheat to everything and mix thoroughly. It's time to add the previously set aside onions and garlic to the dish. Stirring, heat our mixture for 5 minutes and add port wine. When it has boiled down by half, pour in half a glass of boiling water and leave the dish to simmer until the buckwheat is ready.
It's time to start making duck breasts. Heat a dry frying pan and place the breasts, skin side down, fry for 7-8 minutes, then flip and continue frying for another 5 minutes. Sprinkle with salt and pepper, cover the pan and turn off the heat. The components of the dish are ready, it’s time to start serving it correctly. Place buckwheat in a heap on a dinner plate and add baked apples on the side. Sprinkle them with a little sugar, pour port wine and rendered fat over them. Slice the duck breasts across the grain and place on a plate. The bright and tasty dish is ready - bon appetit!
So, we have given you 5 ideas on how to cook duck tasty and satisfying. Whether it is stuffed or not is up to you to choose. Enjoy baked duck with apple and buckwheat filling, which gives the meat a pleasant aroma and delicate taste. Use our tips and always be prepared for both unexpected guests and expected meetings. Cooking is easy and interesting!
