Roast Whole Duck stuffed with buckwheat and liver🇺🇦🎄

Name: Roast Whole Duck stuffed with buckwheat and liver🇺🇦🎄｜aястасияさんの料理レシピ
Ingredients: 1 2 5kg Canard; 1pc Marinade Orange; 100ml Cognac; 1tbs Honey; 1tbs Mustard; 50ml Soya sauce; Salt pepper Rosemary nutmeg; 1pc Filling Onion; 200g Buckwheat; 300g Chicken liver; Fresh coriander; 30g Vegetable oil

レシピ

材料・調味料

Canard: 1(2.5kg)

Marinade: Orange: 1pc

Cognac: 100ml

Honey: 1tbs

Mustard: 1tbs

Soya sauce: 50ml

Salt, pepper, Rosemary, nutmeg

Filling: Onion: 1pc

Buckwheat: 200g

Chicken liver: 300g

Fresh coriander

Vegetable oil: 30g

作り方

1: In a bowl mix juice of 1 Orange, cognac, honey, mustard, soya sauce, salt, pepper and nutmeg for marinade. Wash duck and burn the remaining feathers on fire if necessary.

2: Sprinkle the duck with salt, pepper and fresh rosemary and inject with marinade using. A kitchen syringe. Put sliced orange peel into duck belly and leave it to marinade for 2-3 hours at room temperature or refrigerator for overnight.

3: Wash buckwheat and cook for 10min. until half-done. In a frying pan heat a little oil and add 1 chopped onion. Lightly fry onion and add 300g chicken liver chopped into medium pieces. Fry a little until golden, add salt and pepper and combine with buckwheat. Remove from the heat and add chopped coriander (or parsley) to taste.

4: Stuff the duck's belly with prepared mixture and close the belly using toothpicks.
Roast in a sleeve at 180C about 2hours. 30min before the duck is ready open sleeve to create a beautiful crust.