Braised duck with buckwheat and vegetables in a duck pot

Braised duck with buckwheat and vegetables in a duck pot

90 min
Medium
1 serv.
404 g / 1 serv.
silicon (Si) cobalt (Co) copper (Cu) Vitamin PP molybdenum (Mo) Beta-carotene

Rating

Average rating:—

Description

Hearty dish of duck braised with buckwheat and vegetables in a duck pot

  1. Cut the duck into portions, remove excess fat, rinse and pat dry
  2. Heat the oil in a duck pot and fry the duck pieces until golden brown on both sides
  3. Slice the onion into half rings, cut the carrot into strips, add to the duck and fry for 3-4 minutes
  4. Cut the turnip and radish into large cubes, slice the garlic
  5. Add the vegetables and garlic to the pot, season with salt and pepper, stir
  6. Add the rinsed buckwheat, pour in hot water to cover the contents by 1-2 cm
  7. Add the bay leaf, bring to a boil, reduce the heat to low
  8. Cover and braise for 60-70 minutes until the duck is tender and buckwheat is cooked
  9. Remove from heat and let rest covered for 10 minutes
  10. Serve a piece of duck with a portion of buckwheat and vegetables
659
163 kcal / 100 g
kcal
26.9 g
6.7 g / 100 g
Protein
33.9 g
8.4 g / 100 g
Carbohydrates
44.6 g
11.0 g / 100 g
Fats

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FAQ

How to cook Braised duck with buckwheat and vegetables in a duck pot?
Braised duck with buckwheat and vegetables in a duck pot. How to cook in 90 min. 659 kcal, P 26 / F 44 / C 33.
How many calories in Braised duck with buckwheat and vegetables in a duck pot?
659 kcal, protein 26 g, fat 44 g, carbs 33 g per serving.

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