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 Duck with Buckwheat and Cucumbers Recipe
Duck baked in a sleeve is already very tasty, and with buckwheat porridge and pickled cucumbers - it's not a shame to serve it on a holiday. By the way, the marinade here is a little unusual... To heal.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Russian Cuisine
Prep Time 15 minutes
Cook Time 180 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Russian Cuisine
Prep Time 15 minutes
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Prepare the duck: wash, dry. Cut off the wings / they will not play a special role in this dish.
    Prepare the duck: wash, dry. Cut off the wings / they will not play a special role in this dish.
  2. Grate two cucumbers on a coarse grater, mix with sour cream.
    Grate two cucumbers on a coarse grater, mix with sour cream.
  3. Salt the duck. Grate the cucumber-sour cream mixture on a grater, set aside.
    Salt the duck. Grate the cucumber-sour cream mixture on a grater, set aside.
  4. Cook buckwheat porridge. Boil 2 cups of water, add grits, let it boil. Reduce the heat to low and cook for 10 minutes. Peel the onion and cut it into half rings.
    Cook buckwheat porridge. Boil 2 cups of water, add grits, let it boil. Reduce the heat to low and cook for 10 minutes. Peel the onion and cut it into half rings.
  5. Cut the remaining cucumbers into medium cubes.
    Cut the remaining cucumbers into medium cubes.
  6. Fry the onion in vegetable oil until transparent, add cucumbers, cook for 3 minutes. Put half of the boiled buckwheat, mix well. Fry for 3 minutes.
    Fry the onion in vegetable oil until transparent, add cucumbers, cook for 3 minutes. Put half of the boiled buckwheat, mix well. Fry for 3 minutes.
  7. Add dried basil, ground black pepper. Stir, remove from heat. The filling is ready.
    Add dried basil, ground black pepper. Stir, remove from heat. The filling is ready.
  8. Stuff the duck. Close with toothpicks.
    Stuff the duck. Close with toothpicks.
  9. Put the duck in the sleeve, put the apple slices in the same place. Make several punctures on the sleeve.
    Put the duck in the sleeve, put the apple slices in the same place. Make several punctures on the sleeve.
  10. Bake the duck at 200 degrees for 40 minutes, then reduce the heat to 160-170 degrees and bake for another 50 minutes. Cut the top of the sleeve and hold it for 10 minutes at a temperature of 230 degrees under the grill.
    Bake the duck at 200 degrees for 40 minutes, then reduce the heat to 160-170 degrees and bake for another 50 minutes. Cut the top of the sleeve and hold it for 10 minutes at a temperature of 230 degrees under the grill.
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