Roasted Duck Stuffed with Buckwheat

Ingredients

• 1 whole duck (about 2.5 kg / 5.5 lbs) 1 whole duck (about 2.5 kg / 5.5 lbs)
• 200g (1 cup) buckwheat 200g (1 cup) buckwheat
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 35g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the duck thoroughly and pat it dry with paper towels.
3. 3.
   In a saucepan, cook the buckwheat according to the package instructions. Set aside.
4. 4.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the cooked buckwheat to the skillet and mix well. Season with dried thyme, dried rosemary, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
6. 6.
   Stuff the duck cavity with the prepared buckwheat mixture, ensuring it is evenly distributed.
7. 7.
   Use kitchen twine to tie the legs together and secure the wings against the body of the duck.
8. 8.
   Place the stuffed duck on a roasting rack in a roasting pan.
9. 9.
   Roast the duck in the preheated oven for about 2 hours, or until the internal temperature reaches 75°C (165°F) and the skin is crispy and golden brown.
10. 10.
    Remove the duck from the oven and let it rest for 10-15 minutes before carving.
11. 11.
    Serve the Roasted Duck Stuffed with Buckwheat as a centerpiece for your meal, accompanied by your favorite side dishes.

Treat your ingredients with care...

• Buckwheat — Rinse the buckwheat thoroughly before cooking to remove any bitterness. Cook it according to the package instructions, usually using a 2:1 ratio of water to buckwheat.

Tips & Tricks

• To achieve a crispy skin, pat the duck dry before roasting and prick the skin with a fork to allow the fat to render.
• Baste the duck with its own juices every 30 minutes during roasting to keep it moist and flavorful.
• Serve the duck with a side of cranberry sauce or orange marmalade for a tangy contrast to the rich flavors.

Serving advice

Carve the Roasted Duck Stuffed with Buckwheat into slices and serve it on a platter. Garnish with fresh herbs such as parsley or thyme for an added touch of freshness.

Presentation advice

Present the Roasted Duck Stuffed with Buckwheat on a large serving platter, surrounded by roasted vegetables such as carrots, Brussels sprouts, and potatoes. The vibrant colors and enticing aroma will make it an impressive centerpiece for any special occasion.