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Pilaf with duck in a cauldron on the stove

0
666
Kitchen Eastern
Calorie content 168.1 kcal
Portions 4 port.
Cooking time 80 minutes
Proteins * 5.5 gr.
Fats * 15.5 g
Carbohydrates* 26.6 gr.
* per 100 gr. product
Pilaf with duck in a cauldron on the stove
Content

If you are a fan of different varieties of pilaf, cook it with duck. It does not pretend to be a classic, but it will delight you and your family with its special taste. Pilaf from this bird, according to experienced chefs, turns out to be good not only in a cauldron, but even on an ordinary stove. The pilaf does not burn in it, the duck becomes very soft when languishing, and all the ingredients mutually exchange their taste and aroma. The cooking technology does not differ from traditional pilaf.

Ingredients

Cooking process

step 1 out of 9
First, prepare the ingredients for pilaf so that everything is at hand and nothing is forgotten. Rinse the duck and remove the skin so that there is less fat in the finished dish. Then the meat, you can with a bone, cut into medium pieces.
step 2 out of 9
Cut the peeled onion into small cubes. Heat the vegetable oil well in a cauldron and fry the onion in it until light golden brown.
step 3 out of 9
Cut the peeled carrots with your hands into thin strips or chop them on a special vegetable shredder. Then transfer the carrots to the cauldron to the onion, stir and fry them until soft.
step 4 out of 9
Transfer the pieces of duck to the cauldron to the fried vegetables and fry them until golden brown on all sides.
step 5 out of 9
Rinse the required amount of rice thoroughly with cold water 5–8 times. Then put the washed rice on top of the meat fried with vegetables and spread it over the surface in an even layer with a spoon.
step 6 out of 9
Then sprinkle the rice with seasoning, salt and black pepper.
step 7 out of 9
Boil the amount of water indicated in the recipe and fill it with pilaf in a cauldron. Pour the water carefully so that the rice does not mix with the meat. Close the cauldron tightly with a lid. Simmer pilaf over low heat for 40 minutes and do not stir, otherwise it will porridge.
step 8 out of 9
After this time, open the lid and check if all the liquid has been absorbed by the rice. If the rice is not ready, but there is no more water, then add a little. Put unpeeled chives in pilaf and simmer a little more so that there is no water left in the cauldron.
step 9 out of 9
Mix the pilaf with duck cooked in a cauldron and serve in portioned plates or on a common dish.
Bon Appetit!

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