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Duck pilaf in a cauldron on the fire

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2173
Kitchen Eastern
Calorie content 167.4 kcal
Portions 6 port.
Cooking time 75 minutes
Proteins * 5.4 gr.
Fats * 11.5 g
Carbohydrates* 22 gr.
* per 100 gr. product
Duck pilaf in a cauldron on the fire
Content

Duck pilaf is one of the most delicious options for this dish. Duck meat is quite fatty, and this is the best fit for pilaf. Rice turns out to be especially rich, tasty and crumbly. Of course, do not forget about spices: barberry, cumin, saffron and hot pepper will give an incomparable aroma and pronounced spicy taste. And already cooked in a cauldron over a fire in the fresh air, such pilaf turns out to be even tastier and more appetizing than at home in the kitchen.

Ingredients

Cooking process

step 1 out of 12
Let's prepare rice. We recommend taking a long-grain one - it will give the necessary friability. We place it in a sieve and rinse it well to wash off the starch residues on the grains. We leave the cereals in a sieve so that the water is glass.
step 2 out of 12
We wash the duck, dry it with paper towels. Cut out the sebaceous gland in the tail area, cut off the excess fat on the neck and abdomen. Save the pieces of fat. Cut the carcass into small portions.
step 3 out of 12
We heat the cauldron to a hot state. We put the pieces of duck in it with the skin down and fry them until the fat is melted and a slight blush appears on the duck. We remove the toasted pieces of duck from the cauldron. And in the cauldron we lay the deferred pieces of fat, fry them. We extract the resulting greaves from the cauldron and discard, and use the remaining fat further to prepare pilaf.
step 4 out of 12
Remove the husk from the onions, wash, dry and cut into thin half rings.
step 5 out of 12
Peel the carrots, wash, dry and cut into thin cubes.
step 6 out of 12
Put the onion in a cauldron with duck fat and fry it until transparent. Then add the carrots, stir and continue cooking until they soften a little - literally three to four minutes.
step 7 out of 12
Then we spread the pieces of duck on the vegetable fry, mix and fry everything together for five to six minutes. The ingredients will exchange flavors and juices. Do not forget to stir periodically so as not to burn.
step 8 out of 12
At the same time, we prepare spices. We mix barberry, cumin, saffron, both types of peppers in a small container. Then we rinse and dry the head of garlic. You don't have to divide it into teeth.
step 9 out of 12
Pour water into the cauldron in such an amount that it completely covers the frying. Pour in prepared spices and salt. Bring to a boil and cook for about forty to sixty minutes, until the duck meat is tender.
step 10 out of 12
At the end of the preparation of duck meat, we taste the broth - it should be distinctly salty. Some of the salt will then take away the rice. Pour the prepared rice in an even layer on the fried duck. We "bury" the washed head of garlic in the rice in the center.
step 11 out of 12
Pour hot water into the cauldron in such an amount that the liquid covers the contents of the cauldron by two centimeters.We close the cauldron with a lid and cook pilaf for twenty to twenty five minutes, until the rice becomes soft and absorbs all the liquid.
step 12 out of 12
We put the finished pilaf out of the cauldron immediately on portioned plates or put it on a serving dish. Serve hot.

Bon Appetit!
 

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