A delicious shurpa can be prepared not only from mutton, but also, for example, from a duck.
Duck is a waterfowl. The man has been using meat of wild and domestic ducks for food. Duck meat is rich in animal protein and fats, in addition, it contains various vitamins and trace elements. The use of ducklings strengthens the nervous system, helps to overcome stress and normalize metabolism, has a beneficial effect on brain activity. It is an excellent food for young and active (especially men), for athletes and people engaged in hard work.
Duck meat is tender, but very fatty, and therefore difficult to digest. The most delicious and useful meat is musk duck. Benefits and harm from eating dishes from ducklings are determined by the amount eaten. Here the main thing is not to get involved. Dishes from waterfowl are especially good for cold periods.
Cutting the duck: cut off the head along with the neck and the tips of the wings, be sure to remove the insides and excess fat, and then carefully rinsed. We cut the duck on the joints into separate pieces and we fill it with boiling water. Now you can start preparing shurpa. The pan should be large enough.
Shurpa from duck
Ingredients:
- duck young, medium-sized, cut - 1 pc .;
- white or rosewood table wine not desulphated - 1 glass;
- carrots - 1-2 pieces;
- onion - 2 pcs .;
- potatoes - 5-8 pieces. medium size;
- rice unpolished - about 3 st. spoons with a "slide";
- sweet red pepper - 3-4 pcs. (depends on the size);
- garlic - 4-5 denticles;
- red hot pepper;
- bay leaves, peppercorns, cloves, coriander seeds, fennel and cumin;
- Black pepper and other dried ground spices to your liking;
- different fragrant fresh herbs (parsley, dill, basil, rosemary, thyme, oregano, tarragon, melissa);
- lemon or lime;
- salt.
Preparation
The duck, dressed in part, is pre-marinated for a minimum of 2 (and preferably 4-8) hours in white wine. Then drain the wine and thoroughly wash the meat. Duck with cold water in a saucepan and bring to a boil. Reduce the heat and cook for 10 minutes, gently collecting noise and fat. Then throw the meat in a colander and rinse. Pan my, again we put meat in it and fill it with clean cold water - so the shurpa will turn out to be less greasy.
Now add the bay leaf, peppercorns of different species, onion, cloves, coriander seeds, fennel and cumin. Again, bring to a boil, reduce the heat and cook the duck for 30-40 minutes on low heat, covering the pan with a lid. At this time we prepare the rest of the ingredients. We peel the potatoes and cut them into large slices (soaked in cold water to remove excess starch), carrots - short thin blocks, pepper - short straws. Rice thoroughly washed. When the duck is almost cooked in time, we extract the meat from the broth, we filter the liquid and throw out the unnecessary (onions, laurel and so on). Return the duck and broth to the pan, lay rice and potatoes. Bring to a boil and cook for 15 minutes on low heat, taking off the noise. Now lay the pepper and cook for another 5-8 minutes. You can fill 2 tablespoons of tomato paste (optional). Turn off the fire and season with ground dry spices.
We add shredded finely chopped greens and chopped garlic, however, this can be done immediately before serving, as you like. Cover the lid and wait 15 minutes. Ready shurpa poured into plates or soup cups.
To compensate for the fat content of such a rich meal, it is good to serve wine. Wine choose a table pink or white tart with a pronounced fruit acidity and light bitter taste. You can choose and strong special wines (sherry, madera, vermouth). The second dish is hardly required.
If you liked our recipe, then we recommend also try a lump of lamb or pork .