It’s not quite traditional to cook duck, because we are all used to baking it whole.
But cooked like this, in pots, it turns out to be very tasty, juicy, aromatic. Buckwheat and mushrooms are the perfect side dish.
Can be cooked both in small pots and in one large pot (I used 500 ml pots).
From the specified amount of ingredients, 3-4 medium pots are obtained.
- half duck (about 1 kg)
- 150 g buckwheat (dry)
- 300 g mushrooms
- 150 g onions
- vegetable oil
- 50 ml soy sauce
- 2 tbsp tomato sauce
Cut off fat from duck, cut into small pieces.
Mix soy and tomato sauce.
Smear the duck pieces well with the sauce.
Leave on for 30 minutes.
In a small amount of vegetable oil, fry the duck pieces on one side.
Turn over, fry on the other side.
To cover with a lid.
Simmer over low heat for 45 minutes.
Finely chop the onion.
Dice the mushrooms.
Fry the onion in vegetable oil.
Fry for 15 minutes.
Pour dry (not boiled) buckwheat on the bottom of the pot.
Lay out the duck pieces.
Put mushrooms and onions.
It is not necessary to fill the pots to the top, as buckwheat will cook and increase in volume.
Pour water so that it covers the mushrooms and onions.
Close the lid.
Put in the oven.
Bake at 180 degrees for 1 hour.
Enjoy your meal!