Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 duck breasts and season both sides generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 1 tablespoon of vegetable oil in a large oven-safe pot or Dutch oven over medium heat, then sear the duck breasts skin-side down for 8 minutes until crispy, pour off excess fat, and set the duck aside.

3. 3

   Add 1 large diced onion and 2 large diced carrots to the same pot with residual duck fat, sautéing for 5 minutes until softened.

4. 4

   Stir in 1.5 cups of dry buckwheat groats and 2 bay leaves with the sautéed vegetables, cooking for 2 minutes to toast the buckwheat lightly.

5. 5

   Return the seared duck breasts to the pot on top of the buckwheat and vegetables, then pour in 3 cups of duck or chicken broth, ensuring the liquid mostly covers the buckwheat.

6. 6

   Cover the pot tightly with a lid, place it inside a large steamer basket or directly on a rack over simmering water in a larger pot, and steam for 60 minutes until the duck is tender and the buckwheat has absorbed the liquid and is fluffy.

7. 7

   Remove the pot from the steamer, let it rest, still covered, for 10 minutes, then carefully remove the bay leaves and slice the duck breasts.

8. 8

   Garnish with 0.25 cup of fresh chopped dill before serving immediately.