Pilaf from duck

Variations in the preparation of traditional Uzbek pilaf are numerous. The classic basic ingredient in the form of mutton is replaced by anything from simple beef with pork, to fish and fruits with vegetables. In this article, we also decided to share with you an off-the-shelf recipe for cooking plov duck.

Pilaf from a duck in a cauldron in Uzbek style

• duck - 1,5 kg;
• rice - 500 g;
• onions - 3 pcs .;
• carrots - 2 shek .;
• vegetable oil;
• garlic - 1 head;
• dried red pepper - to taste;
• Dried barberry - 1 tbsp. a spoon;
• ziray ground - 1 tbsp. a spoon;
• seeds of coriander - 1 teaspoon;
• salt - to taste.

Preparation

We cut the duck and cut the meat into pieces. Fry pieces of poultry in vegetable oil until they catch. Do not forget about salt and pepper. Lightly fry the bird and put it on a plate.

In the cauldron, pour the vegetable oil and fry it on the whole bulb right in the shell until the husk itself turns black. We take a whole bulb from the oil, and put in its place onion, sliced ​​and pre-cleaned, and along with it carrots, cut into strips. Once the onion is clear, add the meat to the cauldron and fill it with water so that it covers the contents of the frying pan by 1 cm. Put the pepper into the cauldron and stew the ingredients for about an hour on a small fire. To the ready-made meat it is necessary to add grated spices in a mortar, add salt to taste and simmer for another 15 minutes.

In the meantime, we wash the rice to clean water and fill it with cauldron, pour the contents of the kasan with water so that the rice is covered with liquid by 3 cm. Put a whole garlic head in the center.

Stew the pilaf until the rice is ready, then squeeze the softened garlic into it and let it stand for another 30 minutes.

Pilaf with duck can also be cooked in a multivark. We carry out operations on frying meat and vegetables in the appropriate mode "Frying", or "Quenching", and prepare the dish already with rice in the "Rice" or "Kasha" mode on automatic time. After the sound signal, the cooking time is extended for another 15 minutes, after which the pilaf is ready and it can be served to the table!

Plov's recipe with a duck in the oven

Ingredients:

• home duck - 1,5 kg;
• onions - 3 pcs .;
• carrots - 3 pieces;
• garlic - 2 heads;
• rice - 400 g;
• raisins - a handful;
• zira - 1 teaspoon;
• barberry - 1 teaspoon;
• salt, red pepper - to taste.

Preparation

We divide the house duck into portions and quickly fry it in a hot frying pan. Following the meat, we first send the onion, fry it to transparency, and then the carrots, which must first be cut into cubes. Fry all together for about 5 minutes, stirring constantly, after which the spices are used: ziru and barberry are grinded in a mortar and added to meat with vegetables, salt and pepper. Fill the contents of the frying pan with water, add a handful of raisins, reduce heat and let it go out under the lid for 15-20 minutes. Finished roast with spices is called zirvak.

While the dirk is quenched, the rice is washed to clean water. Spread dirwak in a fireproof form, from above we evenly spread a layer of rice. Fill the future pilaf from the domestic duck with broth or water for one phalanx, then cover the container with a lid and stew at 180 degrees 25-30 minutes. In ready-made pilaf you can squeeze out raw garlic, and you can insert the whole head directly into the center of the container with pilaf and stew them together. The brawny garlic will not have such a sharp taste and gently shade the dish, and in order to extract the garlic puree from the shell, it is enough just to crush the head with your hands.

Serve hot and fragrant pilaf from duck with fresh vegetables and herbs.