You can't pull me away by the ears!

Duck meat, as far as everyone knows, is quite fatty in itself, especially closer to winter. At this time, a lot of fat accumulates under the skin of the ducks.

Stalik Khankishiev, known on the Internet for his recipes, suggests be sure to remove the skin and fat layer from the bird before cooking. Melt the fat in a separate bowl and cook for several hours. Then remove the peel itself from the pot, and place the melted fat in a jar and leave it for future use. You can also use the tasty broth in the future.

I will offer several recipes for cooking pilaf with duck. Necessary ingredients to prepare delicious duck pilaf in a cauldron:

Pilaf with duck in Uzbek style

1. Duck - 1 pc.
2. 2 onions.
3. 3 carrots.
4. Vegetable oil - 1 tablespoon.
5. Quince - 2-3 pcs.
6. Salt, seasonings - to taste.
7. Prunes - 10-12 pcs.
8. Duck fat - 1 tablespoon.

We cut the onion into half rings, the carrots into strips, and wash the rice clean 6-7 times. Mix the fat and butter in a hot cauldron and bring it almost to a boil. Add the onion and fry until red. Add duck limbs (wings, legs) and fry for 5 minutes.

Next add the carrots and then immediately the remaining pieces of duck.

Pour boiling water, salt, add seasonings and cook for 20-25 minutes over moderate heat.

Then we lay out quince slices in a circle and cover them with rice and add a small amount of water.

When the water has almost boiled away, place the prunes on the cereal, reduce the flame and close the boiler. Leave to simmer over low heat for 15 minutes. After cooking duck pilaf in a cauldron, do not rush to open it. Osh should sit for at least 10 minutes. For now, gather salads, tea and everything for serving on the table. Before serving, mix the contents of the cauldron and place on plates, crowning each mound of pilaf with meat.

Bon appetit!

How to cook duck pilaf (detailed recipe with photos, cook step by step):

Every housewife, beginner or already experienced, has at least once encountered how to prepare tasty, appetizing and crumbly pilaf. But the question is: “What kind of meat can you achieve the most pleasant result with?” Of course, as they say, there is no friend to taste, but, nevertheless, having prepared it from duck meat, you definitely cannot avoid delight from family and friends.

Recipe for cooking pilaf step by step

For many women, pilaf is a lifesaver, and the point is that it is both a nourishing and tasty dish that can be served for any special evening or family gatherings, as well as on a regular weekday or weekend.

Cooking duck pilaf step by step:

1 step.

The first thing to do is to prepare all the necessary ingredients to simplify the task later. To do this, we defrost the duck meat, it doesn’t matter whether the fillet is completely or ready for frying, we clean the carrots and onions, and prepare all the necessary spices.

Step 2.

To make the pilaf crumbly, rinse the rice in cold water at least 3-4 times, then leave it in the water for about 15 minutes.

Step 3.

Once all the ingredients are ready, you can begin preparing the delicious and aromatic pilaf. Pour vegetable oil into a preheated frying pan and add medium-cut pieces of duck meat. You definitely need to fry it until golden brown, this will give the pilaf some peculiarity and taste. Then add finely chopped onions and carrots, it is better to cut the latter into strips, so the dish looks more appetizing, which will arouse even more interest.

Step 4

Add rice to the overcooked meat and vegetables, after draining the water from it, and it is advisable to rinse it several more times. Then we add boiled water, but here you should pay attention to the fact that the water hides the rice, so perhaps the amount of water will need to be increased or, conversely, reduced.

Step 5

Sprinkle with spices on top, salt and pepper to taste, add a couple of cloves of garlic, a bay leaf and close the lid until fully cooked - 30 minutes.

After the time has elapsed, the pilaf should be covered with a cloth napkin or, better yet, a towel for about 20 minutes. This will allow it to brew, which will add even more taste and piquancy.

Indian duck pilaf

The recipes I offer are simplified as much as possible so that you can quickly and deliciously prepare delicious dishes in your kitchen. For preparation we will need:

1. Indoutka - 500-600 grams.
2. Onion - 2 pcs.
3. Carrots - 3 pcs.
4. Rice - 2 cups.
5. Garlic - 1-2 heads.
6. Vegetable oil - 2 tablespoons.
7. Spice mixture for pilaf - 1 teaspoon.

Rinse the rice grains thoroughly 6-7 times and drain the water. Then divide the carcass into small pieces and fry in hot oil. During frying, the fat and juice of the turkey will melt out of the meat. Leave it to simmer for 10 minutes over a moderate flame.

Cut carrots and onions into half rings and strips and add to the bird

Mix and simmer for another 20 minutes. Then add rice, salt, season with spices and add garlic. Pour boiling water 0.5-1 cm above the rice and cook thoroughly.

When the moisture has boiled away, make holes in the fire pit and close the boiler. Reduce heat and simmer for 10 minutes. Do not remove the lid immediately after switching off; the pilaf needs to be filled with aromas. Mix everything and place on plates. This is another of the many recipes for making palav. Cook with pleasure.

Bon appetit!

How to cook a dish in a cauldron over a fire

Pilaf is considered a national oriental dish, which has different variations of preparation. But even in ancient times it was cooked over a fire and in cast-iron dishes, which gave it great specialness. In modern times, this is no less popular dish and type of preparation. More and more people are striving to spend time outdoors in the company of family and friends, while doing something healthy and tasty.

Ingredients:

1. Rice – 500 gr;
2. Duck meat – 1 kg;
3. Carrots – 2 pcs;
4. Onion – 3 pcs;
5. Turmeric, barberry, basil - to taste;
6. Salt pepper;
7. Vegetable oil;
8. Water;
9. Garlic.

Cooking time: 2 hours.

Calorie content: 350 kcal.

Cooking instructions:

First of all, you need to pour vegetable oil into the cauldron, preferably at least 1 glass, it is believed that pilaf should be oily. Then 1 onion, previously peeled, needs to be cut into 4 parts and fried on all sides in a cauldron - this will add piquancy and a unique taste.

After this procedure, you should fry the meat until golden brown, add carrots and onions and fry for another 10 minutes. Then add rice, previously washed several times, garlic and spices, cover with a lid and enjoy the inexplicable aroma throughout the entire area.

After 40 minutes, open the lid of the cauldron and put a bay leaf on top, close the lid again. After another 10 minutes, remove from heat. Pilaf cooked over a fire has a unique taste, and it is also very filling, which is necessary when spending time in the fresh air.

Spicy duck meat pilaf

This recipe allows you to experiment a little and try to cook pilaf with duck meat in an unusual way. You will need:

Now do this:

1. You can cook the rice in advance in a separate pan (aluminum so that the rice does not stick to the walls of the pan). Cook in plenty of water until cooked or half cooked (it will later reach the desired state on its own in the frying pan).
2. Take the goose cooker and put it on the fire. Remove the skin from the duck. Fry the duck skins right in the goose pan to melt the fat from them, then remove the skins.
3. Fry the duck meat, chopped into small pieces, and also add finely chopped onion.
4. As soon as the meat and onions are browned, add ready-strained rice, salt, throw Korean-style carrots into the casserole dish, pour a glass of water over the rice and simmer under the lid on low heat.
5. If desired, you can season the finished pilaf with chopped green onions.

Now you can cook pilaf with duck meat outdoors over a fire, at home, or using the express method. The main thing is to make sure that you do not cook the rice for a long time, but it is better to take long-grain rice straight away, it is less boiled. Also, do not fry the duck meat too much so that it does not become dry. Pilaf goes best with fresh salads or vegetables.

amazingwoman.ru

Classic duck pilaf in a cauldron

Ingredients:

• duck carcass;
• two to three glasses of long grain rice;
• salt, spices for pilaf;
• three to four carrots;
• onion and garlic.

Cooking method:

1. The meat is washed, cut into pieces and put to stew.
2. At this time, the rice is also washed well and the water is allowed to drain.
3. Prepare the vegetables: peel and chop the onion, grate the carrots, and leave the garlic whole.
4. Rice is combined with meat, salted, three to four glasses of water are added and mixed.
5. Add vegetables to the cauldron and stir a little more. Simmer until half cooked.
6. At the end of the stew, garlic cloves are inserted into the rice around the perimeter of the container.

https://youtu.be/0-XFkGzHdYo

Tips for beginner cooks

Every housewife strives to surprise her loved ones with unusual and at the same time delicious dishes. Knowing a few secrets, everything you plan will definitely work out, as, for example, with duck pilaf. At first glance, it is a very simple dish, but when preparing it by a novice housewife, several questions may arise.

1. Soaking rice. It is enough to just rinse it a few times and leave it in water for 20 minutes. It is worth paying attention to this moment so that the rice turns out crumbly;
2. Don't skimp on the oil. Another very important rule: the more oil or fat, the tastier and richer the pilaf is;
3. Onions and carrots. It is worth using vegetables to the maximum, this adds juiciness and flavor to the dish;
4. Close the lid. After overcooking the meat, be sure to remember to close the lid so that all the aroma and taste are absorbed into the dish.

Deliciously cooked pilaf with duck is the key to the success of any meal.

Duck pilaf with quince and prunes

Ingredients:

• two glasses of rice;
• half a kilogram of duck meat:
• five peeled walnut kernels (or sweet peanuts);
• a handful of quince and prunes (washed, steamed and pitted);
• three tbsp. spoons of honey.

When choosing prunes for pilaf, give preference to dried ones rather than smoked ones. The latter has a sharp smoky smell that does not harmonize with the aromas of other ingredients.

Cooking method:

1. The meat is stewed in a cauldron in vegetable oil.
2. The rice is washed and added to the meat.
3. Quinces and prunes are cut into strips. Add fruit to rice and simmer until done.
4. Pour in honey and let the original pilaf brew.
5. Serves are decorated with chopped kiwi; you can also sprinkle the sweet treat with crushed nuts.

Cooking step by step in a slow cooker

Ingredients:

• meat;
• two glasses of rice;
• six to seven measuring cups of water;
• 400 grams of carrots;
• green peas - optional;
• vegetable oil;
• black pepper, salt, turmeric.

It is better to take long-grain rice for pilaf. It contains less starch and therefore it will remain crumbly and will not turn into porridge.

Cooking method:

1. The meat is prepared for stewing and placed in a multicooker bowl greased with oil. Turn on the “Pilaf” or “Rice” mode and lightly fry with the multicooker lid open.
2. Then add rice, peas and carrots. Sprinkle all components of the dish with pepper, turmeric, and salt.
3. The contents of the bowl are mixed and covered with the multicooker lid.
4. The average cooking time (depending on the multicooker model) is half an hour.