Duck meat is appreciated all over the world, and in Croatia it is traditionally prepared in the continental parts of the country. In combination with cooked buckwheat groats, all connoisseurs of Croatian cuisine will immediately associate it with Međimurje region, the most northern part of Croatia
Duck meat, like the meat of other poultry, belongs to white meats, although the breast is darker than chicken or turkey, so it looks somewhat like red meat. Since ducks are fliers, the breast is rich in the protein myoglobin, which gives the meat a darker colour due to the presence of oxygen. Duck meat is an excellent source of iron that is easily absorbed by our body, so it is especially recommended for people suffering from anaemia.
It would be a shame not to serve an equally valuable side dish with this nutritionally rich food. Buckwheat, although still a little-known food, is an excellent choice. Although buckwheat is considered a cereal in culinary terms due to its nutrition, still it belongs to the category of herbaceous vegetables. Buckwheat is often used as a substitute for rice or prepared as porridge. As it does not contain gluten, it is recommended for people who are allergic to it.
In the following, I bring you my version of the recipe for roasted duck, i.e. crab, with exquisite buckwheat porridge, which will delight you with its taste and juiciness.
Duck (half of 1.5 kg)
1 larger or 2 smaller apples
¼ of red onion
Spices (salt, pepper, ground paprika)
1 red onion
1 clove of garlic
1 large carrot
A piece of paprika
Spices (salt, pepper, parsley)
Spices (salt, oil, lemon juice)
Mix the spices in a little of oil and rub into the duck on all sides. Place the meat in a baking dish with a lid so that the skin is on the bottom and the inside on the top. Arrange apple halves or quarters and a piece of red onion around the duck and on top of it. Put a little of water (50-100 ml), cover and put in the oven at 200 degrees.
After about 40 minutes, turn the meat so that the parts with the skin are on the upper side. Return to the oven, uncovered, at 180 degrees. Bake for another hour, basting every now and then with the cooking liquid. The duck is ready when the crust is nicely browned and becomes crispy.
While the duck is roasting, prepare the buckwheat. Boil buckwheat groats in salted water for 10 minutes. During this time, stew finely chopped onion, garlic, paprika and carrot. When all the liquid has evaporated from the vegetables, add a little stock or water. It is best to chop the onion and garlic in a chopper, and cut the paprika and carrot into cubes.
After 10 minutes of cooking, drain the buckwheat and add it to the pan with the vegetables. Stir, add spices as desired and simmer everything together. If necessary, add a little more stock or water.
With this main dish I have served lettuce seasoned with salt, lemon and oil.
Enjoy your meal!