Duck with Buckwheat, Braised in a Pot
Main Dishes | European cuisine
⏳ Time
3 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
Duck with buckwheat, braised in a pot.
Ingredients
- Duck - ½ pieces
- Buckwheat Groats - 5.3 oz
- Champignons - 10.6 oz
- Onion - 5.3 oz
- Vegetable Oil - to taste
- Soy Sauce - 1 fl oz
- Passata Tomato Sauce - 2 spoons
- Honey - 3 spoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Trim the fat around the duck's neck, chop the duck into small pieces, and place them in a bowl.
Step 2
Mix the soy sauce and tomato sauce with honey, add it to the duck, stir, and let it marinate for 30 minutes.
Step 3
In a well-heated skillet with a small amount of vegetable oil, sear the pieces of duck on all sides until golden brown.
Step 4
Add enough water to cover the duck, cover with a lid, bring to a boil, reduce the heat, and simmer the duck for about 45 minutes.
Step 5
Meanwhile, finely chop the onion and cut the mushrooms into small pieces. Sauté the onion in vegetable oil until softened and lightly golden, then add the mushrooms and continue to cook until the liquid evaporates and the mushrooms are almost cooked through—about 15 minutes.
Step 6
Place buckwheat (it does not need to be pre-cooked) into a baking dish or an oven-safe pot. On top, add pieces of duck, followed by mushrooms and onions. The pot should be filled no more than two-thirds full, as the buckwheat will expand during cooking.
Step 7
Cover with a lid and place in a preheated oven at 356°F for 1 hour.
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