Duck with Buckwheat in Pots
A stunning dish! This is not the most common way to prepare duck, as it is usually roasted whole. However, in pots, the meat becomes incredibly juicy, aromatic, and tasty. Mushrooms and buckwheat are perfect as a side dish. The recipe is suitable for one large or several small pots (the author used 500 ml containers).
- Total cooking time
- not set
- Number of servings
- 3
- Recipe difficulty
- 3 / 5
Ingredients
for 3 servings
- half duck
- buckwheat 150 g
- mushrooms 300 g
- onion 150 g
- salt
- pepper
- vegetable oil
- soy sauce 50 ml
- tomato sauce 2 tbsp
Instructions
Step 1 of 14
Trim the fat from the duck and cut the meat into small pieces.
Step 2 of 14
Combine the tomato sauce and soy sauce.
Step 3 of 14
Thoroughly coat the duck pieces with the sauce. Leave for 30 minutes.
Step 4 of 14
Sear the duck pieces on one side in a small amount of vegetable oil.
Step 5 of 14
Flip the meat and sear on the other side. Cover with a lid. Stew over low heat for 45 minutes.
Step 6 of 14
Finely chop the onion.
Step 7 of 14
Dice the mushrooms.
Step 8 of 14
Sauté the onion in vegetable oil.
Step 9 of 14
Add the mushrooms to the onion. Season with pepper and salt. Fry for 15 minutes.
Step 10 of 14
Pour dry (uncooked) buckwheat into the bottom of the pot.
Step 11 of 14
Place the duck pieces on top.
Step 12 of 14
Add the mushrooms with onion. Do not fill the pots to the brim, as the buckwheat will increase in volume during cooking.
Step 13 of 14
Pour in water so that it covers the onion and mushrooms.
Step 14 of 14
Cover with a lid and place in the oven. Bake for 1 hour at 180 degrees.