Stuffed duck with apples and buckwheat.
Various kind of game fowl and poultry are important part in Russian cooking. This is hardly surprising, as Russian forests have long been famous for their wealth of wildlife, and hunting has always been a form of relaxation as well as away of obtaining meat.
Hunting, extremely widespread in days gone by, has lost much of its popularity today. This is way it is very rare to see a wild duck on the table. Many people would rather go to the shops and buy a farm-raised goose or duck. Stuffed duck is a popular dish on special occasions.
0,5 tsp dried ground greenery or to taste.
ground pepper, coriander, bay leaf, salt to taste.
Stuff the dressed duck with apples and buckwheat porridge. Buckwheat porridge is eaten not only at breakfast or as a side dish dish, but is also often used to stuff duck, because it complements the flavour of the duck meat extremely well. Sew up the opening in the stomach with thread. Place the duck on a baking tray and roast in the oven for about one and a half hours, basting it with its own fat and juices. When the duck is cooked, remove the thread, take out some of the apples and porridge, place them around the duck and garnish with red bilberries steeped in water.
Duck with Apples
1 duck (about 2,5 - 3 kg)
1-2 tsp mustard
1/2 tbsp honey
1,5 c white wine
4-5 sour apples
8-10 potatoes for garnish
1. Place the duck in cold salty water for an hour. Drain off the water. Grease the duck outside and from within with mustard and leave overnight in the refrigerator covered with plastic wrap.
2. Core and peel the apples. Cut the apple into slices and stuff the duck with them. Sew up the duck with thread. Coat the outside of the duck with honey Place the duck into a baking pan and add the white wine to the pan.
3. Bake the duck in an oven 1-1.5 hours depending on the size of the duck at
350F. During this time, rotate the duck in the oven and check that the skin has blushed. Add water to pan when the duck starts to formed fat. If
the skin on a duck starts to burn, cover with it with foil. 30 minutes prior to readiness of a duck lay in the peeled potatoes. Bake the potatoes
until they are soft. Check to ensure that the duck has reached the safe internal temperature before removing from the oven. Pull out the thread from the duck. Take out from inside of the duck the apples and cut the duck into serving portions. Arrange the potatoes and apples around the duck and serve.
How to Cook Duck
Clean duck and pat dry. Season with salt and pepper. Place in a baking pan covered a third up with water. Place duck breast side down on a wire rack above the water. Do NOT cover. Turn after 45 minutes to breast side up. Bake at 425 degrees approximately 1 1/2 hours or until thighs move easily. This high temperature bakes the duck crispy and the water in the pan prevents smoke from the duck fat.