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➠ Pilaf with duck in a pan

Pilaf with duck in a pan

883

Kitchen Eastern

Calorie content 168.2 kcal

Portions 6 port.

Cooking time 100 minutes

Proteins * 5.4 gr.

Fats * 8.9 gr.

Carbohydrates* 24.7 g

Content

In an ordinary frying pan with high edges, you can quickly and easily cook pilaf, which will not differ in taste from that cooked in a cauldron. We cook pilaf with duck (properly processed in advance), take high-quality rice, seasonings, add some vegetables and in an hour and a half you get a fragrant and crumbly dish for a family dinner.

Ingredients

Cooking process

Cut the prepared duck into pieces of any size. Heat a little vegetable oil in a frying pan (after all, the fat will add duck meat) and transfer the pieces of poultry into it.

Over medium heat for 5-7 minutes, fry the slices on all sides until light golden brown and then sprinkle the meat with pepper and hop-suneli seasoning.

Then pour clean water over the fried duck so that it only covers the meat, and after boiling, simmer it over low heat under a covered lid for 40-50 minutes.

During this time, peel the vegetables specified in the recipe, rinse and chop into thin strips. Then spread them evenly over the stewed meat. Salt the vegetables to your liking.

Rinse the rice for pilaf several times with cold water and lay it in an even layer on top of the vegetables. The broth should cover the rice 1 cm above its level, so you can add some hot water to the pan. Simmer pilaf under a closed lid and over low heat for 15-20 minutes.

During this time, the rice should completely absorb all the broth. Turn off the fire under the pan and let the pilaf brew for 10-15 minutes, then mix it gently and remove the sample.