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Duck pilaf with quince

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715
Kitchen Eastern
Calorie content 180.6 kcal
Portions 8 port.
Cooking time 100 minutes
Proteins * 4.5 gr.
Fats * 7.6 gr.
Carbohydrates* 31.7 g
* per 100 gr. product
Duck pilaf with quince
Content

Duck pilaf with quince is considered an unconventional version of this dish, but nevertheless very tasty and juicy. Together with quince, a little prunes are usually added to pilaf. The fruit acidity of the quince makes the meat of the duck softer and the prunes give the dish a piquant smoky flavor, just like when cooking over an open fire. It is advisable to cook pilaf on melted duck fat as an analogue of fat tail fat in classic pilaf, but vegetable oil replaces it well. You can cook pilaf with quince in any dish.

Ingredients

Cooking process

step 1 out of 9
You can remove the skin from the duck carcass if you have poultry. Then cut the duck into portions. Peel and chop the onion into thin half rings. In a cauldron, heat well (until a slight haze appears) vegetable oil with a part (if you have) of duck fat. Fry the onions in oil until golden brown and transfer the duck wings and thighs to it.
step 2 out of 9
Do not fry them for long, as there is no excess moisture in the duck meat.
step 3 out of 9
Chop the carrots into thin strips, transfer to a cauldron and sprinkle with cumin.
step 4 out of 9
When the carrots are soft, transfer the remaining pieces of duck to the cauldron and salt to your liking.
step 5 out of 9
Fry the meat until the color changes, then pour clean water into the cauldron and extinguish the zirvak for 30 minutes, no more, since the poultry meat is quite tender.
step 6 out of 9
During this time, rinse the quince, cut into slices and lay on top of the meat. If your quince fruits are not old, you do not need to stew it for a long time. Garlic and pepper are not added to pilaf with quince.
step 7 out of 9
Then rinse well with cold water with the right amount of rice. You can take regular white rice. Put the washed rice in an even layer on top of the quince. Then fill the rice with quince and meat with clean water so that its level is 1 finger above the rice layer.
step 8 out of 9
When the pilaf boils, make a small fire and simmer the pilaf under a closed lid for 30-40 minutes, until the rice has completely absorbed all the liquid. When the water in the cauldron begins to evaporate, place the washed prunes on top of the rice.
step 9 out of 9
Leave the cooked duck pilaf with quince for 10-15 minutes to infuse, then stir and serve.
Bon Appetit!

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