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Pilaf with duck in a saucepan

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718
Kitchen Eastern
Calorie content 124.9 kcal
Portions 8 port.
Cooking time 100 minutes
Proteins * 4.4 gr.
Fats * 10.9 g
Carbohydrates* 18 gr.
* per 100 gr. product
Pilaf with duck in a saucepan
Content

Many, when it comes to duck, imagine this bird either stewed or baked with apples, but you can make delicious pilaf from it. You are provided with a classic recipe for this pilaf in a saucepan or saucepan, only it should be with a thick bottom or non-stick coating. The duck and vegetables are first fried in a pan and then stewed with rice in the pan. Zira with barberry is always added to duck pilaf, which help to better assimilate the fat of the bird. Take steamed rice for pilaf in a saucepan.

Ingredients

Cooking process

step 1 out of 15
First, prepare all the ingredients for making pilaf.
step 2 out of 15
Peel the poultry carcass from the remnants of feathers, rinse and cut, together with the bones, into medium pieces.
step 3 out of 15
Heat some vegetable oil in a separate skillet and transfer the duck pieces to it.
step 4 out of 15
Fry the meat until golden brown on all sides and completely melt the duck fat.
step 5 out of 15
Transfer the fried meat to a saucepan or stewpan, that is, to the dishes in which you will cook pilaf.
step 6 out of 15
Peel the onions and carrots for pilaf, rinse and chop the onion into thin half rings, and the carrots into strips.
step 7 out of 15
In the pan where the duck was fried, add a little vegetable oil and fry the onions in it until golden brown.
step 8 out of 15
Transfer the fried onions to the saucepan for the meat.
step 9 out of 15
Then, in the same skillet, fry the carrot strips until soft.
step 10 out of 15
Transfer the fried carrots to a saucepan, only do not stir these ingredients.
step 11 out of 15
Then sprinkle the duck with vegetables with salt, pilaf spices and add peeled chives, barberry and cumin to your liking.
step 12 out of 15
Then pour cold water into a saucepan, just to cover the meat, and cook the zirvak over high heat until the duck meat is almost cooked.
step 13 out of 15
Rinse the parboiled rice a couple of times with cold water, put it in a colander to remove all the liquid, and then place it in an even layer on top of the zirvak. Pour the now hot water into a saucepan up to 1 cm above the rice layer.
step 14 out of 15
Bring the pilaf to a boil, then cover the saucepan and simmer the dish over low heat until the rice has absorbed all the liquid. When the pilaf is ready, turn off the heat and leave it under the lid for 20 minutes to infuse.
step 15 out of 15
Gently mix the pilaf cooked in a pan with a duck with a spoon and can be served.
Bon Appetit!

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