Duck beshbarmak at home

673

Kitchen Kazakh

Calorie content 177.7 kcal

Portions 4 port.

Cooking time 120 minutes

Proteins * 8.3 gr.

Fats * 14.1 gr.

Carbohydrates* 22.1 gr.

Content

Many people know this delicious dish of Turkic cuisine. It can be prepared not only from lamb and horse meat, but also from duck meat. Beshbarmak from this bird will turn out to be rich, satisfying and appetizing. We knead the noodle dough with our own hands and cook the noodles a little differently than the traditional beshbarmak. We pre-process the carcass according to the general rules.

Ingredients

Cooking process

Cut the processed duck carcass into small pieces. In a container for making beshbarmak (a saucepan with a thick bottom, a high frying pan or cauldron), heat the vegetable oil well and transfer the pieces of duck into it.

Roast the duck pieces over medium heat for 7 minutes. Then add the grated carrots and chopped onion to it. Fry the duck with vegetables for another 5 minutes.

Then pour water over the meat so that it is completely covered with liquid, and simmer it over low heat for 1 hour and under a closed lid.

While the duck is stewing, knead the noodle dough. Break a chicken egg into a bowl for kneading dough, pour half a glass of water, add a pinch of salt and whisk everything with a whisk.

Then pour the flour sifted onto a sieve into this liquid base in portions and knead the dough. First, knead the dough with a whisk.

Then transfer it to the floured work surface of the table and knead well with your hands until smooth.

Then cut the kneaded dough into several pieces and roll each piece with a rolling pin into thin sheets, like on dumplings.

Then, using a silicone brush, brush each leaf with vegetable oil.

Chop the parsley and the remaining 2 onions finely and divide by the number of dough sheets. Then spread these chopped ingredients evenly on each sheet.