Oven-Baked Duck Stuffed with Buckwheat
Tender, juicy, very tasty, with an appetizing filling! Oven-baked duck stuffed with buckwheat is a two-in-one dish: great poultry meat with a wonderful side. While baking, the rendered duck fat soaks into the buckwheat, making it especially rich, fragrant, and delicious.
Updated : 17 February, 2026
Easy
More than 1 hour.
Ingredients
2 kilograms
Duck
300 grams
Chicken liver
250 grams
Champignon
150 grams
Buckwheat
2
Onion
3 tablespoon
Vegetable oil
to taste
Salt
1 teaspoon
Ground black pepper
1
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to bake duck with buckwheat? Ideally, a homegrown duck is best, but if you don’t have one, a store-bought duck works too. I used a small frozen duck. Prepare all the ingredients.
Step 2
If the duck is store-bought, first thaw it at room temperature. If it’s a homegrown bird, clean it, remove the innards, and rinse it well.
Step 3
Marinate the duck. Mix salt with ground black pepper or allspice. I also used garlic: peeled it and grated it finely. For a deeper flavor, I added a small pinch of sugar to the salt and pepper.
Step 4
Rub the duck all over and inside. Put it in a plastic bag, wrap it up, and refrigerate. 1-2 hours is enough, but I usually leave it overnight.
Step 5
Make the filling. Rinse the buckwheat and put it into a small saucepan. Add cold water in a 2:1 ratio (for 1 cup buckwheat, use 2 cups water). Lightly salt it, bring to a boil over high heat, then reduce the heat and cook covered until the water is absorbed (about 15 minutes).
Step 6
Rinse the button mushrooms under running water and pat dry with paper towels. Cut the mushrooms into small cubes.
Step 7
Peel the onion, rinse it, and chop it finely.
Step 8
Heat vegetable oil in a thick-bottomed skillet. Fry the onion until golden (about 5-10 minutes over high heat, stirring constantly). Add the mushrooms.
Step 9
Lightly salt and cook until all liquid evaporates and the mushrooms brown.
Step 10
In a clean skillet, heat 1 tbsp vegetable oil, add the diced liver, lightly salt it, and fry until almost done (aim for all liquid to evaporate and the liver to brown just a little).
Step 11
In a separate bowl, mix the mushrooms, liver, and buckwheat. Pepper to taste.
Step 12
Take the duck out of the refrigerator. If you used garlic, remove it from the surface with your hands, otherwise it may burn during cooking. Stuff the duck with the buckwheat filling. I had some buckwheat left, so I stuffed the area where the neck and crop were - this way I used all the filling.
Step 13
Use toothpicks to close the openings at the belly and on the neck side. You can also sew the openings with needle and thread.
Step 14
Place the stuffed duck into a roasting bag, tie it on both sides, and make several punctures on top with a toothpick. This lets hot air escape during baking so the bag doesn’t burst.
Step 15
Put the duck into a preheated oven and bake for about 1.5-2 hours. Adjust temperature to your oven. My oven baked the duck for 2 hours at 200°C (392°F), while the original recipe recommended 160-180°C (320-356°F).
Step 16
After the mentioned time, cut open the top of the bag, carefully baste the duck with the fat rendered during baking, and return it to the oven for another 20-30 minutes. If possible, turn on convection. The bird should brown. Watch it as it cooks - if it starts to burn, lower the temperature.
Step 17
Baste the finished bird again and remove the toothpicks.
Step 18
Serve hot with fresh vegetables and salad. Tasty and filling!
Author note
Share the recipe
