Dish

Pečena raca punjena heljdinom kašom

Roast Duck Stuffed with Buckwheat

Pečena raca punjena heljdinom kašom is made by stuffing a whole duck with a mixture of buckwheat, onions, and spices. The duck is then roasted until it is crispy and golden brown. The dish is typically served with a side of roasted vegetables or potatoes. The combination of the tender duck meat and the nutty buckwheat creates a unique and delicious flavor that is sure to impress your guests.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Meat Dish› Poultry Dish› Duck Dish

Origins and history

Pečena raca punjena heljdinom kašom has its roots in the rural regions of Serbia, where it was a popular dish among farmers and peasants. The dish was traditionally made with wild duck, but today it is typically made with farm-raised duck.

Dietary considerations

This dish is high in fat and calories, so it should be enjoyed in moderation. It is not suitable for those on a low-fat or low-calorie diet.

Variations

There are many variations of this dish, including those that use different types of stuffing or add additional spices and herbs to the duck. Some recipes also call for the duck to be marinated in red wine before roasting.