Duck with buckwheat and cucumbers

Description

Duck baked in the sleeve - very tasty, and even buckwheat porridge with pickles - and the holiday is not ashamed to apply. By the way, the marinade here is a bit unusual... help yourself.

Ingredients

Duck

1 piece
Buckwheat

1 cup
Pickled cucumber

5 piece
Onion

2 piece
Vegetable oil

1 Tbsp
Sour cream

2 Tbsp
Black pepper
Basil

2 sprig
Salt
Apple

1 piece

Cooking

To prepare the duck: wash, dry. Cut off the wings /special role in this dish they will not play, but the broth quite enough/.

Grate two cucumbers on a coarse grater, mix with sour cream.

Duck salt. Grate cucumber-sour cream mixture, set aside.

Cook buckwheat. Boil 2 cups water, add barley, bring to boil. To remove the heat to minimum and cook for 10 minutes. Peel the onion and cut into half rings.

The remaining cucumbers cut into medium dice.

Fry the onions in vegetable oil until transparent, add cucumber and fry for 3 minutes. Put half of the cooked buckwheat, mix well. Fry for 3 minutes.

Add dried Basil, black pepper. Stir, remove from heat. The stuffing is ready.

Stuff the duck. Close with toothpicks.

Place the duck in the sleeve, there lay slices of Apple. To make the sleeve a few punctures.

Bake the duck at 200 degrees for 40 minutes, then reduce heat to 160-170 degrees and bake another 50 minutes. Notching sleeve top and hold 10 minutes at 230 degrees under the grill.

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