Preparation: Step 1
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Prepare the necessary ingredients for the preparation of duck stuffed in the oven on the New Year's table.
For baking, it is better to choose a duck of medium size (2-3 kg). Ducks of this weight are usually well baked and retain the juiciness of meat. The most popular for baking are ducks with a fleshy body, such as Beijing or Mulard. These birds have dense meat with a good ratio of meat and fat, which makes them perfect for baking.
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Step 2
Rinse the buckwheat well under cold water to get rid of dust and garbage. Boil water. Pour buckwheat boiling water. Cover with a lid or film to maintain heat. Let buckwheat brew for 25-30 minutes. During this time, it will absorb water and will become softer. For taste, buckwheat can be slightly salted.
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Step 3
Rinse duck under cold water. If necessary, cut off excess fat, leaving a little to preserve the juiciness of meat during baking.
After washing, dry the bird with paper towels or a clean kitchen towel.
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Step 4
Prepare a marinade for stuffed duck.
Add teriyaks, tkemali, dried paprika, dried garlic, salt, ground black pepper to a deep bowl.
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Step 5
All the ingredients of the marinade are well mixed with each other. You can taste and add the desired spices.
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Step 6
Lubricate the bird prepared marinade from all sides and inside. While she is pickled to cook the filling. If there is time, you can pickle 2-3 hours in the refrigerator.
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Step 7
Remove the steamed buckwheat on a colander so that the glass is excess fluid.
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Step 8
Rinse champignons. Cut into 2-4 parts, depending on the size. Add to buckwheat. Season with salt and pepper. Mix.
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Step 9
Flying a duck with buckwheat with mushrooms.
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Step 10
Move to a baking sleeve. Fix the edges on both sides. Transfer the bird to a baking sheet. Heat the oven to 180 ° C. For a bird weighing 2 kg, baking time is about 1.5–2 hours. Send bake in a hot oven.
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Step 11
I baked stuffed duck 90 minutes at an average level in the top/bottom mode with convection.
How to check the readiness of the duck? If there is no thermometer, you can pierce the bird in the thickness of the thigh or chest (where the meat is most dense). If transparent juice (without traces of blood) is released from the puncture, the meat is ready. If the juice is pink or red — continue to bake. The skin should be golden and crispy.
After baking the bird, immediately serve the table. If you need to cook in advance, for example, the day before the holiday, cool the bird after baking directly in the sleeve and send it to the refrigerator. Before serving to the table, warm up in the oven.
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Step 12
The duck stuffed in the oven on the New Year's table is ready.
Bon appetit!
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