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The carcass of a roasted duck; a handful of dry mushrooms (here: chanterelle); 4 boiled eggs; 2 cups buckwheat; 3 eggs + 1 egg white; 1-2 onions; 6 tbsp duck fat; salt, black pepper

Buckwheat with mushrooms and onion

Bake the bones in an oven on a baking tray at 200ºC until slightly crisp. Prepare the buckwheat: mix the egg white in a blender, mix it with the buckwheat and spread it evenly on a baking tray. Bake it in the oven for 15-20 minutes and then break the grains up. Place the bones in a ceramic pot and cover them with cold water. Bring to the boil, add an onion and whole pepper and simmer for 1 hour. Strain and season the stock with salt. Place the buckwheat in the pot and add the stock at a ratio of 2 cups stock to 1 cup wheat. Bake in the oven for 2 hours with the lid tightly closed at 150ºC. Meanwhile soften a finely chopped onion in some oil on a medium heat, add some crumbed mushrooms, season and add half a cup of boiling water. Add the onion and mushroom and a finely chopped boiled egg to the pot. Leave to stand for 5 minutes with the lid closed. Serve in bowls with a drizzle of melted butter.

Гречневая каша с грибами и луком (kasza gryczana)

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Андрей (talerka).