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Duck with buckwheat and prunes in the oven

European cuisine
Description Products Steps
Duck with buckwheat and prunes in the oven

The secret of this dish is the perfect combination of juicy duck meat with spicy prunes and everyone’s favorite buckwheat. The combination of these products is used in almost all cuisines of the world. This win-win dish will decorate both the holiday table and family dinner. The meat turns out spicy, and the buckwheat turns out tender and juicy. Baking allows you to preserve as much as possible all the beneficial properties of the ingredients and make the dish healthy.

  1. Calories
    322,33 kcal
  2. Protein
    11,58 gram
  3. Fat
    25,13 gram
  4. Carbohydrates
    13,68 gram
  5. ~ Time
    3 Min
  6. Pepper
  7. Complexity

Products per 10 serving:

  1. Duck
    Duck
    2 kg = 2000 g
  2. Buckwheat
    Buckwheat
    2.5 cup = 412.5 g
  3. Prunes
    Prunes
    25 pcs. = 200 g
  4. Mayonnaise
    Mayonnaise
    70 g
  5. Ketchup
    Ketchup
    70 g
  6. Salt
    Salt
    to taste
  7. Black pepper ground
    Black pepper ground
    to taste
  8. Butter
    Butter
    100 g

Steps:


  1. Wash the duck carcass thoroughly and dry. Wash the prunes and chop finely. Sort the buckwheat and cook in salted water until tender.

  2. Marinate the duck. Mix mayonnaise, ketchup, salt and black pepper. Rub the duck inside and out with this mixture. Leave in a cool place for at least 1 hour.

  3. Mix buckwheat and prunes. Stuff the duck and place it in a baking sleeve. Bake in the oven at 220-230 C for 1 hour. Cut the sleeve and continue baking for another 40-60 minutes.

  4. Serve the roast duck as a meal on its own. Garnish the dish with fresh dill, cherry tomatoes and whole baked champignons.
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