Pilaf with duck
0
536
Kitchen
Eastern
Calorie content
309.1 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
9.3 gr.
Fats *
14.9 gr.
Carbohydrates*
49.3 g
The taste of the finished pilaf is largely determined by the taste of the main ingredient - meat. This recipe asks you to cook this dish with duck. Many housewives rarely cook duck, since the meat is quite fatty, but it is from it that incredibly tasty pilaf is obtained. Excess fat from the carcass can be removed before cooking or the breast, thigh or drumstick can be taken for pilaf. Pilaf is prepared in a bowl with thick walls (cast iron) and with a lid. Onions and spices, except for black pepper, can not be added to duck pilaf, as it will have its own special taste.
Ingredients
Cooking process
Then make the heat to a minimum and lay the soaked rice evenly on top of the meat and carrots. Pour hot water to the pilaf so that it covers the rice 1–1.5 cm above the level of the rice. Close the cauldron (skillet) tightly with a lid and simmer the pilaf for 20-30 minutes, until the rice absorbs all the liquid and becomes soft.
Bon Appetit!