Usuba
Duck with Buckwheat in a Clay Pot
A hearty duck dish with buckwheat and mushrooms, cooked in a clay pot. The duck is first marinated in a sauce made from soy, tomato, and honey, then seared and braised. All components are layered into the pot and simmered in the oven until cooked through. The dish turns out aromatic, with tender meat and fluffy buckwheat.
- Total
- 180 min
- Standard serving
- 288.8 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut off the fat from the duck around the neck area. Chop the duck into small pieces and place in a bowl.
- 2
Step 2
Mix soy sauce, tomato sauce, and honey. Add the mixture to the duck, stir, and let it marinate for 30 minutes.
- 3
Step 3
Heat a skillet with vegetable oil. Fry the duck pieces on all sides until golden brown.
- 4
Step 4
Add water so that it covers the duck. Cover with a lid, bring to a boil, reduce heat and simmer for about 45 minutes.
- 5
Step 5
Finely chop the onion, cut the mushrooms into small pieces. Fry the onion in vegetable oil until soft and lightly golden.
Add the mushrooms and fry for about 15 minutes until the liquid evaporates and the mushrooms are almost cooked.
- 6
Step 6
Pour the buckwheat into a heat-resistant pot or baking dish (no need to cook it beforehand). Arrange the duck pieces on top, then add the mushrooms with onions. Fill the pot no more than two-thirds full, as buckwheat expands in volume during cooking.
- 7
Step 7
Cover the pot with a lid and place it in a preheated 180-degree oven for 1 hour.
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