Stuffed duck with buckwheat and mushrooms is a hearty, aromatic dish that combines tender roasted duck with flavorful buckwheat and sautéed vegetables with mushrooms. It’s perfect both for a cozy family dinner and for a festive table.
Ingredients:
- Whole duck — 2–2.5 kg / 4.5–5.5 lb
- Buckwheat — 150 g / ¾ cup (dry)
- Mushrooms (button mushrooms) — 200 g / 7 oz
- Onion — 1 medium
- Carrot — 1 medium
- Marjoram (or dried mixed herbs)
- Granulated garlic
- Butter — 40 g / 3 Tbsp
- Vegetable oil
- Salt
- Black pepper
Preparation
1. Cook the buckwheat until tender.
2. Dice the onion and grate the carrot on a coarse grater.
3. Sauté the onion in a mixture of butter and oil for about 3 minutes.
Add the carrot and cook for another 3 minutes.
4. Add the sliced mushrooms and cook for about 5 minutes.
Stir in the cooked buckwheat, season with salt and pepper, and mix well.
5. Rub the duck with softened butter, salt, pepper, marjoram, and granulated garlic.
6. Stuff the duck with the buckwheat and mushroom mixture and secure the cavity (you can tie the legs together with kitchen twine).
7. Place the duck in an oven bag and roast for 2 hours at 150°C (300°F).
8. Carefully cut open the bag and roast for another 20 minutes on the grill/broil setting or with convection to brown the skin.
Spoon some of the rendered juices over the duck before serving — this will make it extra tender and flavorful.
If you enjoy festive poultry dishes, also check out our recipe for duck with oranges and apples — a wonderful option for holiday dinners.