Pilaf with duck

Homemade duck pilaf comes out not only nutritious, but also useful. A bright dish will diversify your menu and will delight you with a pleasant delicate taste. Suitable for lunch and dinner.

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.

The beauty of a multicooker-pressure cooker is that dishes are cooked in it several times faster than on the stove, since pressure is created in the bowl during cooking. Let's cook pilaf in this device. We suggest taking duck meat as a meat component - with this method it cooks faster, the fibers soften noticeably and the finished pilaf turns out to be very juicy.

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.

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.

Duck pilaf with quince is considered an unconventional version of this dish, but nevertheless very tasty and juicy. Together with quince, a little prunes are usually added to pilaf. The fruit acidity of the quince makes the meat of the duck softer and the prunes give the dish a piquant smoky flavor, just like when cooking over an open fire. It is advisable to cook pilaf on melted duck fat as an analogue of fat tail fat in classic pilaf, but vegetable oil replaces it well. You can cook pilaf with quince in any dish.

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.

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.

If there is no specially cauldron or multicooker, but you want to treat a group of friends with a delicious dish, you can cook pilaf with duck in the oven. Although it will differ from the classic one, if properly prepared it will turn out crumbly, juicy and with a unique “spirit of the Russian oven”. It is advisable to cook pilaf from the whole carcass of a duck with bones, because it is meat with a bone that has a unique taste. For oven pilaf, use long grain or parboiled rice. You can cook in any baking dish or cauldron.

The recipe for cooking pilaf in a cauldron on an open fire, as a delicious oriental dish, is still relevant today, because many people like to sit in a campaign of friends in nature and in the fresh air. Having fulfilled some of the features - the ratio of meat and vegetables 1: 1, thorough rinsing of the rice, a sufficient amount of oil - you are guaranteed the success of this delicious dish. Cooking pilaf with duck, of course, is better with homemade.