Description
Russian cuisine is also the Russian language. It is celebrated in Europe and in America. Buckwheat for foreigners – it's exotic. And duck stuffed with buckwheat with forest mushrooms, glazed with a mixture of honey, sweet wine and mustard, will not leave indifferent even the most serious connoisseurs of gourmet dishes. For me, wherever I live, Russian traditions will always be family, with the bittersweet memories. As one of my very good friend "You can take the girl out of Russia but you cannot take Russia out of the girl" (you Can take the girl out of Russia but you cannot take Russia out of the girl - literal translation).
Ingredients
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Duck
1 piece
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Buckwheat
300 g
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Onion
3 piece
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Garlic
2 tooth
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Mushrooms
150 g
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Apple
3 piece
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Lemon
1 piece
-
Rosemary
4 sprig
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Wine white sweet
1 cup
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Mustard
1 Tbsp
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Honey
1 Tbsp
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Salt
-
Black pepper
Cooking
Ingredients.
1. Pour the mushrooms with water and leave for 20 minutes. Mushroom infusion strain and boil. Mushrooms finely chop. With ducks to cut the maximum amount of fat, including subcutaneous and finely to cut. Onion cut into thin half-rings.
2. Duck fat to melt. Cracklings clean. Half the fat and fry the buckwheat for 3 minutes, pour the hot mushroom broth so that it covered buckwheat 1 cm
3. Cook over medium heat for 10 minutes until all the liquid is absorbed.
4. In the remaining fat fry the onion until transparent, add the mushrooms, chopped garlic, salt and pepper and cook for another 8-9 minutes.
5. Mix the mushrooms with buckwheat. Buckwheat with mushrooms is very savory.
6. Fill the duck with a mixture of buckwheat with mushrooms, bind legs with twine. Mix 1 tbsp wine, mustard and honey and coat the duck with this mixture. To put the duck on the rack, standing in the baking dish, cover with foil and bake for 1 hour at a temperature of 200C.
7. The remaining onion cut into rings, lemon – cups, and Apple slices (core removed). With duck, remove foil, and spread around the onion, lemon and slices of Apple. Return to the oven for 30-40 minutes. During cooking, pour the duck sauce from the pan. The finished duck with lemon, onions and apples lay on a serving dish, pour the sauce from the roasting pan, cover with foil and let stand for 10 minutes. Then slice and serve.
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