Clean the duck, wash and dry and sprinkle with salt from in-and outside.
Clean the buckwheat, wash in plenty of lukewarm water, parboil in salted water and drain in a sieve.
Simmer the chopped onion and offal in 40 g (1.4 oz) melted lard, add drained bucketwheat and steam it. Stir thoroughly, remove from stove and sprinkle with chopped parsley.
Stuff the duck with the prepared filling and put into baking tray. Pour heated grease over duck. Roast duck covered with alufoil at 220°C (430°F) for the first hour. Remove foil, lower temperature to 200°C (390°F) and roast for another 15 minutes. Lower temperature to 180°C (350°F) and roast for further 75 minutes. While the duck is roasting pour the grease from the baking pan over it several times during roasting.
Cut duck into pieces, add buckwheat filling and pour the grease from roasting all over it.
After stuffing the duck you may close the openings so that the buchwheat remains succulent.
A graduated Biologist by training, a gourmet by profession. Since 1998 food has become my field of interest and ‘Coolinarika.com’ my calling of life for the following 10 years. Now, my new project is ‘Kuhaona’ :)
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