Duck stuffed with barley and mushrooms
The duckling always brings a special experience. Baked in the oven and stuffed with something, it evokes childhood memories of some special occasions and moments. Filled with barley and mushrooms (practically mushroom orzotta) for gourmets, but also for those who need energy, it brings a smile to your face.
Preparation steps
- Put the barley in slightly salted water and cook for about 30 minutes until the water evaporates or the barley absorbs it. Do not rinse the barley.
- Finely chopped onion - red onion fry in a little vegetable oil. Add sliced champignons to the leaves. Simmer over medium heat. Let the onions and mushrooms lightly caramelize with frequent stirring. When all the liquid has evaporated and the pan starts to brown, add a deciliter of warm water and deglaze the pan.
- Add the previously prepared barley to the mushrooms. Add water to almost cover the duck filling mixture, pepper and possibly add a little salt. Simmer over low heat, stirring, until water evaporates. We practically got a simple mushroom Orzotto.
- Fill the salted duck (salt inside and out in the morning before preparation), sew with a wooden stick so that the mixture does not fall out. Grease the duck lightly. Add 2 dl of water to the baking tray. Bake 2.5-3h at 180 degrees C. Occasionally pour the fat over the duck. Add warm water to the fat so that it does not burn. Be careful. In the last 45 minutes, add sliced potatoes and possibly whole mushrooms.