Recipe for pilaf with duck. Delicious pilaf with duck meat and rice

Pilaf is a rice dish with an oriental accent. It can be cooked with various meats and absolutely unimaginable spices. But cook it up classic recipe it is possible in a cauldron. Pilaf made from duck meat is so unique taste that you will not confuse it with anything.

Classic duck pilaf

Ingredients

• duck (fat carcass) - 1 pc. (approximately 2-2.5 kg.);
• long-grain rice (basmati or khan) - 800 gr.;
• sweet carrot - 400 gr.;
• white onion - 300 gr.;
• garlic - 50 gr.;
• pork fat - 200 gr.;
• a set of spices for pilaf (zira, barberry, turmeric, saffron, pepper) - to taste.

Cooking

1. Rice is washed under running water until it stops producing white precipitate. We fill cold water with the addition of saffron and let stand for a while.
2. We cut the duck carcass. Remove the meat from the bones and cut it into portions ( small cubes). It is desirable to remove the skin.
3. We clean vegetables. We cut the carrot into strips, and chop the onion into thin half rings.
4. Melt pork fat in a thick-walled cauldron.
5. Throw meat into boiling fat and fry it until a brownish crust is obtained.
6. Throw prepared onions and carrots to the meat and fry under closed lid on medium fire. Zirvak will be ready when the carrot becomes soft and changes its color to a darker one.
7. After that, we put pre-strained rice, spices and salt into the cauldron. Add garlic and pour hot water. It should cover the rice by about 1-1.5 cm.
8. Simmer under a closed lid for the first 10 minutes on high heat, the next 10 minutes - on medium, another 10 minutes - on low. Then remove from heat and leave to brew for at least half an hour. You can wrap the cauldron with a towel.

Cooking duck pilaf in this way means making it crumbly, fragrant and tasty.

Ingredients

• duck carcass - 1.5 kg;
• rice (long grain) - 800 gr.;
• carrot - 400 gr.;
• white onion - 200 gr.;
• garlic - 1 head (unpeeled);
• dried prunes - 200 gr.;
• a set of spices for pilaf and salt - to taste.

Cooking

1. To cook duck pilaf on a fire, you must first butcher the duck. Cut it into pieces and remove the skin with fat.
2. In a cauldron suspended over a fire, we throw the skin with fat and fry it to cracklings.
3. We clean the onions and carrots and cut them into thin sticks so that they can fry and not lose their shape.
4. We take out the cracklings from the cauldron and throw the meat into it, frying until a brownish crust. We do not salt the meat so that it does not let the juice out, but preserves it inside.
5. We throw vegetables into the cauldron and fry, stirring occasionally, under a closed lid. Carrots should change color and become soft.
6. We wash the rice three times, let the water drain. We put rice, prunes, spices, salt and a whole head of garlic in a cauldron. Fill with water so that the rice is covered by 2 fingers from the top.
7. Close the lid and cook the pilaf for about half an hour. You can then take it off the heat without opening the lid. Wrap pilaf in a blanket or cover with something warm so that the rice “reaches”.
8. After 40 minutes, you can start eating.

Cooking pilaf according to this recipe in nature will be very simple. And the dish perfectly satisfies hunger. big company. Prunes go very well with duck meat and accentuate the “smoky” taste.

Ingredients

• long-grain rice - 600 gr.;
• duck (carcass) - 1.5 kg;
• carrot in Korean - 300 gr.;
• white onion - 200 gr.;
• onion greens (feathers) - 100 gr.
• a set of spices for pilaf, salt - to taste.

Cooking

1. Boil rice in plenty of water. To do this, boil water in enamel saucepan. Rice is washed and thrown into lightly salted boiling water. Boil until cooked, stirring occasionally until boiling, so that the rice does not stick to the walls and bottom.
2. We understand the duck. Separate the skin from the meat and cut the meat into portioned small pieces.
3. Fry the skin in a cauldron and stirring, we make sure that the fat is rendered out of it. After that, we take out the resulting cracklings from the dishes.
4. Throw the meat in the glued fat and fry it until golden brown.
5. Add the onion to the meat and saute it a little over low heat.
6. Rinse the cooked rice and toss it along with Korean-style carrots to the meat and onions.
7. Salt and add spices to taste. Add some water (approximately 1 cup). We make the fire to a minimum and simmer without opening the lid so that the water does not evaporate.
8. You can fill the green ready-made pilaf with green onions.

Cooking duck pilaf according to this recipe is simple and quick. It will be spicy and spicy in taste.

Ingredients

• rice (basmati) - 600 gr.;
• duck breasts - 1 kg;
• carrot - 600 gr.;
• onion - 300 gr.;
• garlic - 3 large heads;
• refined vegetable oil - 150 ml;
• boiling water - 1200 ml;
• zira - 1 tsp;
• salt - to taste.

Cooking

1. Prepare the ingredients: clean the vegetables. We cut the carrots into cubes (large enough), the onion into half rings of medium thickness. We clean the garlic from the upper peel and root part.
2. We rid the duck breast of excess fat and skin. We cut the breast into pieces, the skin and fat - into small rhombuses.
3. Pour the oil into the cauldron and heat it to a white haze. We put the skin and fat in it and fry until cracklings.
4. We take out the cracklings and throw them into a cauldron for frying. Stirring, bring to a golden color.
5. We take out the breasts on a separate plate and throw the vegetables. Fry until caramelized. Pour boiling water, return the breasts and cook zirvak.
6. We add salt and spices to taste, taking into account that zirvak should be a little salty. After all, rice will absorb salt.
7. Cook meat with vegetables for 15 minutes and add washed rice. Cover with a lid and cook for about half an hour without opening it.
8. Then we pull the rice in a slide to the center of the cauldron, cover it with a lid and wrap it with a towel for another half hour.

Ready pilaf served with salad fresh vegetables seasoned with vegetable oil and balsamic vinegar.

• To cook pilaf fluffy, use long-grain rice. He doesn't flare up that much.

You need to pour boiling water into the pilaf. In this case, the rice will not boil soft, and the meat will be juicy.

• Be sure to wash the rice before cooking under running water.

Pilaf with duck - one of the options for cooking pilaf according to oriental recipe. Kazan makes the dish very juicy and rich in taste. If you want to cook delicious pilaf, follow the recipe and cooking tips. Then everything will work out for the best.

Do you want to cook duck deliciously without baking it in the oven, as in popular recipe cooking . Then this recipe is for you. I offer delicious and richly flavored pilaf, which will be tender and juicy meat this bird. One medium carcass of a duck makes an excellent treat for a company of five to six guests. The dish turns out festive and satisfying. And don't skimp on the addition of carrots and onions, thanks to which the dish acquires a piquant sweetness and extra juiciness.

Recipe Information

Cooking method: cooking in a cauldron or saucepan.

Total cooking time: 2 h

Servings: 5-6 .

Ingredients:

• duck carcass - 1 pc.
• spices for pilaf - 1 tbsp. l.
• saffron - a pinch
• barberry - 1 tsp
• black pepper
• onion - 200 g
• carrot - 250-300 g
• long grain rice - 2.5 cups
• vegetable broth or water
• curry - 1 tsp
• garlic - 2 heads.

Cooking pilaf

1. 
   Cut the duck carcass into portioned pieces, rinse with cold water. Dry the meat lightly with paper towels. Put a large saucepan on the fire, heat it up and put the duck skin side down.
2. Without adding vegetable oil, fry the pieces of duck until golden brown(20 minutes). It is necessary that almost all duck fat is rendered out of the skin. Pour spices for pilaf, a pinch of saffron, barberry into a saucepan, mix with meat.
3. 
   In the meantime, cut the peeled carrots into thin strips. There should be a lot of carrots in pilaf, it only improves its taste. Onion cut into half rings.
4. 
   Add carrots with onions to the duck, fry for about 5-10 minutes. Add salt to taste.
5. 
   On store shelves today you can see huge variety rice. When choosing rice for pilaf, give preference to a long-grained variety. It is advisable not to use steamed varieties of rice, because it contains the amount of useful and nutrients minimum. Its advantage is only a reduction in cooking time. Rinse a measured amount of rice with cold water.
6. 
   Spread the rice on top of the duck with carrots so that it completely covers it. Cut off the end of the head of garlic (so that the flavors of the garlic soak into the rice well) and stick it into the rice.
7. 
   Add a pinch of salt and curry for a nice touch of pilaf. Pour the boiled water gently from the kettle over the rice. Water should cover the rice by 2-3 cm. Cover the saucepan with a lid and wait for the inside to boil. Then reduce the heat to below medium and cook the pilaf. Readiness is determined by the evaporated water in the saucepan. Rice grains should be soft, not crispy inside, but not boiled like porridge.
8. 
   Pilaf with duck will be ready in 40 minutes. If suddenly all the water has evaporated, and the rice is still hard, add a little more water. During cooking, do not mix rice with meat. As a result of mixing, rice grains lose their structural integrity.
9. 
   Turn off the fire without opening the lid, leave the pilaf for 15 minutes, only then you can mix it and serve.

Note to the owner:

• Another bird is also suitable for preparing such a pilaf. Here is the prescription

There are many ways to cook delicious and fragrant pilaf. It is prepared from poultry and meat, from seafood and even vegetables. Taste largely depends on the choice of the main ingredient. ready meal. It is no coincidence that one of the most good options pilaf with duck is considered. It turns out very satisfying and incredibly tasty. Look at the photo of duck pilaf and you will see that more appetizing dish this bird is difficult to cook.

There are many ways to cook this bird. Some advise to cook it separately from the cereal part and only then add it to the general dishes. There are those who believe that the duck must be boiled or stewed in advance to remove excess fat.

A simple duck pilaf recipe with a photo will guide you step by step through all the cooking steps and the next time you can cook it without prompting. This option is considered a classic and you can always change it a little if you wish.

Duck pilaf recipe

Cooking time: 60 minutes

Servings: 8

Ingredients:

How to cook duck pilaf:

Since the duck is quite a fat bird, it is very important to use zira seeds. This spice helps to better digest animal fats, without leaving a feeling of heaviness after the meal. Before preparing duck pilaf, check that all necessary products. Don't forget the rice and spices.

Wash a medium-sized duck well, gut if necessary and cut into portions.

Put the meat in a pan or cauldron and fry well.

When the duck acquires a beautiful ruddy color, and all excess fat is rendered, transfer the meat to a separate bowl.

If you are cooking pilaf for the first time, it is better to use a slow cooker, so it will be easier to control the degree of readiness of the dish.

AT traditional recipes the same amount of meat, onions and carrots is used. The more vegetables, the less greasy and more flavorful the floors will be. Carrots and onions need to be peeled, washed and chopped into thin rings. It is customary to cut carrots into strips, but in bars it will look quite impressive.

Put the onion in a frying pan, add some oil and fry it.

Place the fried onion in a bowl with the meat.

We do the same with carrots. Put it in a pan and lightly fry until it becomes soft, but does not burn.

Place carrots on top of onions. Stirring the products is not recommended, but you can slightly level them if desired.

It's time to add spices and spices. Duck meat goes great with pepper and garlic, so you can add those as well. But it is best to use a ready-made curry mixture, which has all the necessary spices. Don't forget to salt. Salt should be taken large, preferably without iodine.

Pour meat and vegetables with cold water, mix and put on high heat. Cook zirvak until the meat is ready.

Rinse the steamed rice well, put it on a sieve to drain excess liquid. Add grits to zirvak and spread well over the entire surface. The cereal should be completely covered with liquid, if it is not enough, add a little boiling water.

Close the device and turn on the “pilaf” program. This recipe step by step cooking Duck pilaf is suitable for all cooking lovers, even beginners. If you decide to cook pilaf in a pot or cauldron, close the lid after the zirvak and rice begin to boil rapidly.

Cook the pilaf until all the liquid is absorbed into the rice. After that, the pan or cauldron can be removed from the heat and left to reach under the lid for another 20 minutes. In the multicooker, the signal of the device informed you about the readiness of the dish.

Duck pilaf can be served at the table.

Serve him ripe juicy tomatoes or pickles. Enjoy your meal!

• Making duck pilaf step by step and following all the tips, you will see that there is nothing super complicated in this recipe. The main secret good pilaf it is to follow the sequence of preparation and laying of products. But there are several other nuances that no professional chef will tell you about. it temperature regime and a selection of spices.
• The classic duck pilaf recipe is suitable for cooking in any dish: a saucepan, a frying pan or a cauldron. It is advisable to choose dishes with non-stick coating. Since the dish is cooked over high heat, there is always a risk that the food will burn when the liquid boils away quickly.
• When roasting meat, a lot of fat will be rendered. Drain it into a separate bowl and use it to prepare other equally delicious dishes. It is undesirable to add it to pilaf - vegetable oil will be enough.
• Considering duck pilaf recipes with photos, you can not only see, but also try to cook them yourself. Despite this, it is not always possible to get a dish the first time. The difficulty lies not only in how to process the duck, but also in how other products were prepared. It is important not only to focus on appearance rice grains, but also on their quality. Groats should be only hard, not starchy varieties.
• You should also carefully choose onions, carrots and spices. A duck pilaf recipe with step-by-step cooking photos will help you cope with this difficult treat. Just follow the instructions, don't forget to look at the photos, where you will see all the tips and secrets of cooking a traditional oriental treat.

Every hostess, beginner or already experienced, at least once faced with how to cook a delicious, appetizing and crumbly pilaf. But the question is: “What kind of meat can be used to achieve the most pleasant result?”. Of course, as they say, there are no comrades for the taste and color, but, nevertheless, having prepared it from duck meat, you definitely cannot avoid delight from relatives and friends.

Pilaf recipe step by step

For many women, pilaf is a lifesaver, and the bottom line is that it is both a hearty and tasty dish that can be served at any gala evening or family gatherings, as well as on a regular weekday or weekend.

Cooking duck pilaf step by step:

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

2 step. In order for the pilaf to turn out crumbly, it is worth washing the rice in cold water at least 3-4 times, then leave in water for about 15 minutes.

3 step. After all the ingredients are ready, you can start cooking an appetizing and fragrant pilaf. Pour into preheated skillet vegetable oil and put the medium-cut pieces of duck meat. Must be fried until golden brown, this will give a certain peculiarity and taste to pilaf. Then add finely chopped onions and carrots, it is better to cut the latter into strips, so the dish looks more appetizing, which will cause even more interest.

4 step. Add rice to the overcooked meat and vegetables, after draining the water from it, and preferably rinse a few more times. Then add boiled water, but here it is worth paying attention to the fact that the water hides the rice, so it is possible that the amount of water will need to be increased or, conversely, reduced.

5 step. Sprinkle spices on top, salt, pepper to taste, put a couple of cloves of garlic, bay leaf and close the lid until full cooking- 30 minutes.

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

Duck pilaf in a slow cooker

Duck meat is considered fatty, so by combining it with rice, you can dilute the fat content, which is very popular with many women who adhere to healthy eating. Moreover, this meat contains a large number of useful substances that correctly affect the body, for example, strengthens blood vessels.

A multicooker can serve as an excellent assistant in cooking pilaf, which has recently become an integral attribute in the kitchen of almost every housewife.

Required products:

1. Rice - 500 gr;
2. Meat - 1 kg;
3. Carrots - 2 pcs;
4. Onions - 2 pcs;
5. Vegetable oil - 100 gr;
6. Spices.

Cooking time: 2 hours.

Calories: 432 kcal.

Cooking process:

Initially, you need to prepare all the ingredients in order to reduce the cooking time and at the same time organize cooking in a more pleasant and positive way. And you need to start directly with meat. You can choose for pilaf both separate parts of the duck, and the whole carcass. Of course, choosing the first option will be a little easier. But if, nevertheless, the choice fell in the direction of the second option, then it is necessary to disassemble the pre-thawed duck on your own.

For pilaf, it is advisable to choose the breast part, as it is less greasy and more tasty. Then we clean the carrots and onions, wash the rice several times and leave it in water until needed.

After heating the vegetable oil in a slow cooker, put the pieces of meat, it is desirable that they be of medium size, so it will be more convenient to eat it and it will fry faster and turn on the “Frying” mode.

Leave for 15 minutes until a dark crust appears. And at this time, you can do onions and carrots, the second, in turn, is better to cut into circles or straws. As the meat is cooked, add onions and carrots to it and leave to fry for a few more minutes, after which we add rice and pour water, close the lid and turn on the “Pilaf” mode.

The standard set time can be changed depending on the number of ingredients, but usually cooking pilaf in a slow cooker is 40 - 50 minutes. It remains only to enjoy the delicious aroma and wait for the full preparation.

And, by the way, when cooking pilaf in a slow cooker, you don’t need to wait at the end when it is infused, but you can immediately enjoy a delicious and fragrant dish.

Read how to cook a very tasty - simple and healthy dessert.

Try to cook salmon soup with cream - in our article.

Take note of the recipe for a delicious jellied pie stuffed with rice and egg. It turns out very satisfying and homemade fragrant.

How to cook a dish in a cauldron on a fire

Pilaf is considered national oriental dish having different variation cooking. But even in ancient times, it was cooked on a fire and in cast-iron utensils, which gave it a great feature. 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 relatives and friends, while doing a useful and tasty activity.

Ingredients:

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

Cooking time: 2 hours.

Calories: 350 kcal.

Cooking instructions:

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

After this procedure, it is worth frying the meat until golden brown, add carrots with onions and fry for another 10 minutes. Then add rice, pre-washed several times, garlic and spices, cover and enjoy the inexplicable aroma throughout the 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 on a fire has a unique taste, besides, it is very satisfying, which is necessary when being outdoors.

Recipe of Stalik Khankishiev

It turns out that pilaf does not have to consist of the same ingredients, they can be changed depending on preferences and even mood. One of these unusually prepared options is this recipe pilaf with duck with quince and prunes. No one can resist such a fragrant and unusually tasty dish.

Main products:

1. Duck meat - 1 kg;
2. Rice - 500 gr;
3. Prunes - 100 gr;
4. Quince - 1 pc;
5. Salt pepper;
6. Spices (especially for pilaf);
7. Garlic;
8. Bay leaf;
9. Carrots - 2 pcs;
10. Onion - 2 pcs.

Cooking time: 2 hours 30 minutes.

Calories: 423 kcal.

Cooking process:

It is desirable to cook this version of pilaf in a cauldron and on the grill, but if this is not available, then a frying pan is also suitable. Initially, you need to prepare all the ingredients, peel the vegetables, rinse the rice several times and leave it to soak in water for about 30 minutes. The same should be repeated with prunes. Then you can start cooking pilaf.

Pour vegetable oil into a frying pan or cauldron, if there is duck fat, then this is even better, about 150 gr. Next, place the duck meat there and fry over medium heat for about 20 minutes, until a crust appears.

Then add chopped carrots and onions. Close the lid, so the meat will take on the aroma of vegetables, which will give more taste. The next step is to add rice and prunes, pour from above until completely closed, with water.

After that, the pilaf is ready and you can start the meal. This dish will definitely not leave anyone indifferent.

Tips for beginner cooks

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

1. Soaking rice. It is enough just to rinse a few times and leave it in water for 20 minutes. At this point, you should pay attention to ensure that the rice turns out to be crumbly;
2. Spare no oil. Also 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 gives juiciness and aroma to the dish;
4. Close the lid. Be sure to remember to close the lid after overcooking the meat so that all the aroma and taste is absorbed into the dish.

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