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Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve

Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve

Category: Meat dishes
Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve

Ingredients

Duck weighing at least 2 kg
Buckwheat 400-500 gr.
Chicken liver 350 gr.
Prunes 25 pcs.
Butter 100 g

Cooking method

  • I tried this dish a long time ago at my friend's. I repeated it at home. Now it has become a favorite on our table. My men always order me a duck. It is not difficult to cook it. BUT!!! In this recipe, the most difficult and at the same time important thing is to remove the meat from the duck as soon as possible after cooking and mix it with buckwheat in some other dish. For this purpose, I purchased a special ceramic pot. Why should this be done immediately? If you have ever cooked duck, then you know that duck is not chicken - there is little meat in it, but a lot of fat. But the most unpleasant thing is that after the first cooling, the meat sticks to the bones as it dries up and it is difficult and not pleasant to eat it, especially for men. The meat removed from the bone and rotted along with buckwheat becomes tastier, and buckwheat absorbs all the fat of the duck. Moreover, buckwheat is usually not enough! After half the pot, I always cook buckwheat and add it to the duck. Meanwhile, my man never loves buckwheat as a separate side dish. Only with gravy. But of course it's hot for the hands. But it won't work otherwise. This is how I take off the meat while dancing. That's not for long. So, I recommend trying it.
  • This time, according to the law of meanness, I came across not a duck, but a duck. Not at all greasy and without a neck. I already know how to cope with any beast, but you pay attention. If the fat on the duck in the tummy area is not enough, then you will have to additionally add butter and olive (any vegetable) oil. If the duck is fat, then no oil is needed at all.
  • Let's get started.
  • The duck must be at least 2 kg. , since we have nothing to do with bones. Initially, wash the bird, clean the remaining feathers, if necessary, and dry. Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve Notice how little fat there is on my duck. Then we marinate it to your liking. I usually mix rast. butter, salt, a mixture of peppers and a little mayonnaise and ketchup, soy sauce. But this is a matter of taste. Then I rub the bird inside and out. Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve I put it in the roaster, breast down, cover it with a lid and put it away for an hour or more in the cold. You can do this in the evening.
  • Next, I rinse the prunes, remove the bones, cut them not finely.Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve
  • I wash the liver and cut it into small pieces.Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve
  • Boil buckwheat in a large amount of salted water (like pasta) until half cooked. Drain and rinse.Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve
  • Mix buckwheat, liver, prunes, add salt, spices, a little vegetable oil (depending on the fat content of the duck).Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve
  • We will prepare all the necessary tools for work. Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve We get the duck. Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve If the duck is not fat, like mine, then put 100 grams of butter in the tummy. If the duck is fat, then you can do without it. Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve Then fill the belly tightly with filling and sew it up. Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeveWe do the same with the throat. I didn't have a throat at all - so there are no pictures. Place the duck in a baking bag. Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve Put the remaining filling in a bag on top of the duck. We need all the filling. We tie the bag by bleeding the air. We put the bag with the duck in the goose pan with porridge down, pour 50 grams of liquid on the bottom of the goose pan, cover with a lid and put in the oven for 1 hour at a temperature of 220-230. Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve After an hour, the bag will be filled with hot air and the lid can be removed. If you get the duck to turn to another barrel, if not - let it lie like that. If the water has completely evaporated at the bottom, add a little bit.After another hour, pierce the bag, but not strongly. Test the duck with a fork - if the meat has become soft and is removed from the bone - you're done. Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve My duck sat in the oven for another hour. Then cut the bag. Cover the roaster with a lid and leave on top for about 20 minutes. Next, the most difficult thing. Little by little start to take apart the duck without leaving it open. I take a plate, put it next to the goose maker and start using forks to take out the duck together with the porridge in parts (as I grab it) from the goose maker onto a plate (covering the goose maker every time). I will disassemble and into a pot. And so on to the very bottom of the goose. Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve Gradually, the hands get used to it and are no longer so hot. Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve Periodically I mix the contents of the pot. As a result, due to the lack of fat in the duck, it was necessary to pour olive oil again. But this is my first time with such a duck - usually I don't add any oil at all. I practically scrape the bottom of the bag - there the buckwheat is fried and is especially tasty. The pot is delicious! (stir carefully so that the meat is evenly combined with the filling) !!! Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeveAnd there is already a line of plates! To your health, beloved !!!!Duck stuffed with buckwheat, prunes and chicken liver, baked in a sleeve

Time for preparing:

3-4 hours

Shahzoda
need to cook! tempting! 2 in 1
Tumanchik
Please, try
Caprice
Quote: tumanofaaaa
not a duck, but a duck
Drake
Tumanchik
Quote: Caprice

Drake

nooo duck cooler
naataa
After "Just lard" I began to pay attention to your meat recipes)))). I took the duck to the bookmarks, and I have suitable dishes. But just recently I cooked a duck in Orsyusha, I will wait for the next time when this bird appears with us. Thanks for the recipe !!!
Tumanchik
Quote: naataa

After "Just lard" I began to pay attention to your meat recipes)))). I took the duck to the bookmarks, and I have suitable dishes. But just recently I cooked a duck in Orsyusha, I will wait for the next time when this bird appears with us. Thanks for the recipe !!!
Very nice! In Orsyusha, of course, it will be faster, but it does not fit into it. The duck is too big. And it makes no sense for me to cook a little one - seven in the shops!

Happy Birthday to you! I wish you women's happiness, health and God's mercy!
naataa
Thank you so much for your congratulations!
Yes, the whole bird did not fit, a small part remained, waiting for its fate in the freezer.)))
Oktyabrinka
Ira, another thank you for such a tasty recipe, I seem to be following you, but I just saw the recipe. try to apply this cooking method to the goose
Tumanchik
Oktyabrinka- Tanyusha, I love this bird!
Try it! We all cooked ducks and geese. It is good if it is eaten immediately after cooking. But often a part remains on the platter. The duck is a fat bird. The most unpleasant thing is that as soon as the bird cools down, it dries tightly to the bone. And since there is so little meat in it, it is always difficult to finish eating. And here all the most delicious and fatty goes into buckwheat. Due to the fact that the bird is disassembled hot, then all the meat does not have time to zaduben and it is great to marry buckwheat in a pot. Didn't finish? Not scary. And even tomorrow it will taste better after warming up.
I recommend this recipe as proven over the years and passed on to all friends and acquaintances.
By the same principle, it is very tasty to stuff duck with cabbage. But I have not tried it, my men do not represent cabbage in a duck. But in vain. I think it will be delicious.
Florichka
Tumanchik, Irina! Already 2 times I make a duck with buckwheat. Actually, from your recipe, I got the idea to remove the meat from the bones and mix with buckwheat. It's just great, I really like it. I cooked the duck at Russell Hobbs, then mixed it with buckwheat. Just fly away !! Thank you.
Tumanchik
Quote: Florichka
I cooked the duck at Russell Hobbs, then mixed it with buckwheat. Millet fly away !! Thank you.
Irishechka thank you very much for not keeping silent. You brought up a wonderful recipe and a very great idea. This is how I love to cook duck. Then it becomes wasteless.It does not stick to the bones after cooling, and all the wonderful duck fat enriches the porridge with taste and richness.

try the same with cabbage, just cut into squares with carrots coarsely and further according to the scheme


please
Irisha, there was a duck, I did not see the recipe, there is no duck, I saw the recipe, no, well, it's a shame
Tumanchik
Quote: please

Irisha, there was a duck, I didn't see the recipe, there is no duck, I saw the recipe, no, well, it's a shame
Nadia, don't worry: God willing - not the last duck!
please
Quote: Tumanchik
God willing - not the last duck
God can and will, so I wanted to
Tumanchik
Quote: please

God can and will, so I wanted to

minali
TumanchikThank you very much for such a recipe I had a duck, but the truth is very, very fat, where it was possible to cut off the fat, but to remove the skin with fat, my husband would not understand me, because the fried skin is the most delicious. I decided to make it according to your recipe, the zucchini were frozen in the freezer, I also put them in the filling. This is the only digression. How delicious it turned out. The porridge is crumbly, the fat flavored it. The duck is soft (and she was no longer a girl, or rather not a boy, this is a duck, I know for sure). Appreciated by the whole family.
Tumanchik
Quote: minali

TumanchikThank you very much for such a recipe I had a duck, but the truth is very, very fat, where it was possible to cut off the fat, but to remove the skin with fat, my husband would not understand me, since the fried skin is the most delicious. I decided to make it according to your recipe, the zucchini were frozen in the freezer, I also put them in the filling. This is the only digression. How delicious it turned out. The porridge is crumbly, the fat flavored it. The duck is soft (and she was no longer a girl, or rather not a boy, this is a duck, I know for sure). Appreciated by the whole family.
Natasha, I am very glad that you used the recipe! This is a really great duck recipe. And you don't have to remove fat at all. Buckwheat will only say thank you. The main thing is to remove the meat from the bone. And it turns out that there is always a lot of meat, but there is always little buckwheat. And instead of buckwheat, it's good to take cabbage. Also very tasty.
And special thanks. that you were not too lazy to go into the recipe and share. This is always very important.
Scattered hedgehog
Tumanchik, did it all the time in the oven according to your recipe. Real homemade food. I don't understand why there are so few messages. Probably, like me, they admire in silence (forgive me, I donate to the dog shelter).
Very tasty, buckwheat with a sour note of prunes and duck (in Russia it's just culinary aristocracy, we eat chicken-pork-liver, and fish once a week). And here the duck Utolina in the Metro with a discount, I enjoy the second month (in Moscow it will still be 18 October, see the site in which stores are there). The breasts were eaten as soon as they were bought. Then duck soup with noodles, frame and wings. Legs remained.
I am writing because I did it in the slow cooker for the first time. There were 3 legs, 2 cartoon. a glass of buckwheat 160 ml each, boiling water 3.75 tbsp multiv. (510 ml.), 100 g of prunes (16 pcs), salt somewhere in a teaspoon without top and freshly ground pepper generously. Yes, my duck has 3 legs. But you can also 2.
She poked her legs with a swing with a small sharp knife parallel to the muscles. An hour before cooking, I soaked the legs in 200 g of apple juice, 1 liter of water and 70 g (3 tablespoons without top) salt, and blotted it with a paper towel before frying.
Rinse the buckwheat, put it in the multicooker bowl, add the prunes, washed first in hot water and then in cold water (it should be dehydrated, sour). After that, I fried the legs, salted and peppered, in duck cracklings or vegetable oil in a pan (it is possible in a multitude, but it's cramped there) until a good crust, starting with the skin, from the outside. On buckwheat, laid in a slow cooker, I put the legs as you like, 3 cartoon. Art. boiling water, 0.75 tbsp. Pour boiling water over a frying pan (the total amount of boiling water is 500-510 ml, the distribution is approximate), on which the duck legs were fried, boil for 30 seconds and pour into a bowl over buckwheat and duck.
Turned on the multicooker on the "bird" valve closed, 20 minutes.It will smell as if the buckwheat is burning, no, it is not, wait until at least 20 minutes and then the natural descent of steam, or 25 and forced. It seems to me that 30 is not necessary, because buckwheat will spread. The duck turns out to be soft, but it must be borne in mind that this is a store duck, a domestic duck (never dealt with) can behave differently. After opening the lid, it is imperative to clean the meat from bones and bury it in buckwheat, otherwise it will dry out and darken, cover with a lid.
Unfortunately, there is no photo, it was eaten in one go, I didn't have time. I can say that in the oven in the sleeve you get drier porridge, but there is also more trouble. I also did it in the cartoon, but put a little porridge, then add boiled buckwheat, crumbly, cooked separately, it turned out great
Thank you, Tumanchik, for the wonderful recipe, and the subtleties, like disassembling duck for meat at once, this is very important, but I myself would not have guessed.
Antoksik
A very tasty duck turned out !!!! Thank you from all our big family !!!! !!!!

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