Duck baked in the oven until golden brown will decorate any festive table. The aroma of fried poultry and apples will arouse the guests' appetite, and everyone will like the dish of fried poultry with a side dish.
Required Ingredients:
- medium-sized poultry carcass;
- buckwheat groats - 300 g;
- apples - 6 pcs.;
- honey - 3 tablespoons;
- soy sauce - 3-4 tablespoons;
- table vinegar 6% - 2 tablespoons;
- butter - 25 g;
- garlic - 3 cloves;
- salt, pepper - to taste;
- spices of herbs - 1 tsp;
- onion - 1 pc.;
- pomegranate - 1 pc.;
- parsley - 2 branches.
Cooking method:
1. Thoroughly clean and rinse the duck under cold running water, blot it with a paper towel. Squeeze 2 cloves of garlic into a bowl, add a tablespoon of honey and a tablespoon of soy sauce. Stir the marinade. Grind herbs, salt and freshly ground black pepper in a mortar. Add to marinade and stir. Spread the remaining honey on all sides of the bird, then add the marinade and rub well. Sprinkle the inside of the bird with soy sauce mixed with vinegar. Place the duck in a deep bowl and cover. Leave it to marinate in the refrigerator for 2-4 hours, or overnight.
2. Prepare buckwheat and apples for stuffing. Soak buckwheat for 5 minutes in warm water, then pour it into a colander and rinse under running cold water. Boil buckwheat until half cooked and lightly salt. Add a tablespoon of butter to the filling and squeeze out 1 clove of garlic. Stir the garnish. Wash and core the apples. Cut each apple in half or quarters and brush lightly with honey.
For baking, apples of green and yellow varieties are better suited.
3. Take the pickled duck out of the refrigerator and start stuffing it. First, fill the bird with half of the prepared apples and then fill with buckwheat. Finish filling the duck with the remaining apple wedges. Sew up the cut carefully and place the duck on a greased baking sheet with the cut up. Preheat the oven to 180 degrees. Send the bird to bake in the oven for 2-2.5 hours. For the first 1.5 hours, the duck should be baked at a temperature of no higher than 180 degrees in order to roast well, but not brown ahead of time. In the remaining half hour or hour for cooking, you can increase the temperature to 200 degrees.
4. During baking, it is necessary to periodically water the duck with the fat formed on the baking sheet. Thus, the bird will be baked until golden brown, and its meat will be juicy. You can judge that the bird is already ready by its golden color, and after removing the duck from the oven, it must be allowed to cool slightly.
If the wings and legs of the bird are browned ahead of time, it is better to wrap them with foil for baking. This way they will not burn and the duck will cook well.
5. Prepare a decoration for a festive dish. Peel the pomegranate in advance and marinate the onion rings in a mild vinegar solution. When the duck is done, drain the fat from the baking sheet and cut the poultry in half. Carefully remove the filling onto a large, flat dish. Put buckwheat on one end and baked apples on the other. Cut the poultry into portions and place in the center of the dish. Put pickled onions and parsley on the free edges, and sprinkle the whole dish with peeled pomegranate seeds.
