Duck pilaf - recipes for how to cook in a slow cooker, in a cauldron and in the oven

In the oven

In a slow cooker

From duck

Pilaf

Duck pilaf - recipes for how to cook in a slow cooker, in a cauldron and in the oven

In the oven

In a slow cooker

From duck

Pilaf

Duck pilaf turns out very juicy and tasty. You can cook it in a slow cooker, in a cauldron, or in the oven. Our recipes will help you choose the flavor shade according to your own preferences and tell you the correct sequence of cooking steps.

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.

Oven recipe

Ingredients:

• 500 grams of duck fillet;
• 250 grams of rice;
• two onions;
• two tomatoes;
• two tbsp. spoons of vegetable oil;
• three glasses of boiling water;
• two carrots;
• salt;
• ground red pepper;
• khmeli-suneli.

Cooking method:

1. The meat is separated from the bones, cut into pieces and placed in a heat-resistant dish, greased with oil.
2. The rice is washed under running water and, after drying slightly, placed on top of the meat.
3. Vegetables are peeled and chopped, placed on top of the cereal.
4. The dish is salted, spices are added and poured with three glasses of boiling water.
5. Cover the mold with foil and place in the oven at 180 degrees.
6. The cooking time for crumbly duck pilaf in the oven is 40 – 60 minutes.

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.

With garlic-spicy taste

Pilaf, like no other dish, is famous for its unique taste and pronounced spicy aroma. To achieve such characteristics, you need to add the right set of spices to your food.

Note! It is recommended to use spices such as: turmeric or saffron, cumin, black pepper, paprika, dried tomatoes, coriander, garlic, barberry. In some cases, juniper seeds are added, which gives the rice a smoky, pine-like note.

Required ingredients:

• duck – 1 pc.;
• carrots and onions – 2 pcs.;
• rice – 500 g;
• garlic – 1 head;
• water – 1.5 l;
• salt, set of spices

Preparation:

1. The duck is cut, separating the fat and bones.
2. The fat is melted and the meat cut into small pieces is fried in it.
3. The carrots and onions are chopped and sent to the poultry.
4. Add spices, salt and rice, mix, and allow the cereal to absorb the aromas of other products.
5. After this, add water and garlic and leave the dish covered to simmer until done.

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 features

• It is better to take fresh or chilled duck for pilaf, rather than frozen. However, you can also make a tasty dish from frozen poultry; it is only important not to let the main ingredient lose a lot of moisture and become dry. To do this, it is enough to allow the bird to thaw in natural conditions, without exposing it to sudden temperature changes. Trying to speed up the process of thawing goose meat using a microwave or warm water will lead to a deterioration in its organoleptic qualities.
• The most suitable for pilaf is duck breast meat, cut into pieces of equal size. However, you can take meat from other parts of the bird. It is only important that they are not too large or different in size. It is up to the cook to decide whether to skin the meat.
• You can use any rice for pilaf, but before preparing the dish, you need to rinse the grain until the water is clear. Additionally, it is recommended to soak rice for pilaf in warm water. Soaking does not have to be long, 20-30 minutes is enough.
• You can fry meat and vegetables in vegetable oil or duck fat. The latter contains a lot of cholesterol, but gives the dish a more interesting taste.
• There is no need to skimp on vegetables for pilaf, then it will come out juicier in taste and brighter in appearance.
• Pilaf differs from rice with meat not only in composition and cooking technology, but also in seasonings. Classic pilaf is seasoned with cumin, barberry, different types of pepper, and turmeric. These seasonings also go well with duck. You can supplement them with garlic, fresh and dried fruits.
• For preparing pilaf, dishes with thick walls and a bottom that retain heat well are well suited. Ideally, this is a cauldron. At home it can be replaced with a pan with a good non-stick coating, and outdoors with a kettle. Suitable conditions for obtaining delicious pilaf are also created in a slow cooker.
• It is advisable to cook pilaf under a lid so that the rice is better saturated with the aroma of spices, duck and vegetables.

In Uzbek from Stalik Khankishiev

Ingredients:

• duck carcass;
• a handful of quince and prunes;
• large onion;
• rice (white long grain);
• vegetable oil;
• salt.

Cooking method:

1. The skin is removed from the duck carcass, the meat is cut into pieces and set to cook for several hours.
2. When ready, strain the broth and put it in the refrigerator. Then the fat is skimmed off and stored. The remaining broth can be discarded or used to make soup or sauces.
3. Place duck fat in a hot cauldron, pour in vegetable oil and fry the onion, cut into rings.
4. Then small pieces of duck meat are sent to the vegetable.
5. To the other ingredients add carrots cut into strips and add a little salt.
6. Simmer the dish for about 40 minutes, then add quince and cover with washed rice.
7. After boiling, taste for salt and add salt if necessary.
8. After 10 minutes of simmering, place prunes on top of the rice and continue cooking for about half an hour.
9. Duck pilaf in a cauldron from Stalik Khankishiev is ready. Before serving, you can garnish it with juicy pomegranate seeds.

Useful tips

All housewives prepare pilaf differently, but there are several general recommendations, following which, even a novice cook will get the perfect dish.

• Considering that the basis of pilaf is rice, its choice should be approached with special attention. Preference is better for varieties such as Devzira, Basmati, Jasmine, Indica. With them, any pilaf will turn out crumbly, and will not resemble rice porridge with meat.

• When starting to cook, rice is sorted if necessary, washed several times, and then soaked in warm boiled or filtered water with added salt. This will get rid of excess starch and prevent the grains from sticking together during cooking.

• To prevent the finished dish from being disturbed by foreign odors, it is best to make pilaf from domestic duck, which was raised on natural food.

• Carrots for pilaf must be cut into strips and under no circumstances grated, otherwise they will simply dissolve in the rice.

Well-cooked pilaf is such a tasty and beautiful dish that it is not a shame to serve it even in front of the guests gathered at the table. Good luck in the kitchen and bon appetit!

With the addition of garlic and spices

Ingredients:

• half a kilogram of duck meat;
• two glasses of rice;
• one onion;
• two carrots;
• two tomatoes;
• one pod of sweet pepper;
• vegetable oil;
• two cloves of garlic;
• spices for pilaf.

If you prefer to assemble your own spice set, be sure to include saffron (for color), cumin (for a piquant sourness), coriander (for a special aroma) and some dried tomatoes.

Cooking method:

1. The duck meat is cut up, placed in a greased cauldron and stewed.
2. The rice is sorted and washed.
3. When the meat is half cooked, add the cereal to the cauldron, stirring so that the moisture evaporates.
4. Pour the ingredients into four glasses of boiling water and cook over low heat under the lid.
5. Finely chop the onion, cut the carrots and tomatoes into strips and sauté the vegetables in vegetable oil.
6. Then add them to the cauldron, mix all the ingredients and let them simmer under the lid for another five minutes.
7. Peppers and fresh herbs are chopped into the finished pilaf and chopped garlic is added. You can also add whole, unpeeled heads of garlic 5 minutes before the pilaf is ready.
8. Served with vegetable sauce or salad.

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.

How to cook duck pilaf in a pan

Ingredients:

• half a duck carcass;
• two liters of water;
• 350 grams of rice;
• bulb;
• three tbsp. spoons of vegetable oil;
• two carrots;
• bay leaf, salt, seasonings.

Cooking method:

1. Before cooking a very tasty, crumbly pilaf with duck in a pan, its meat is cut into small pieces, salted, sprinkled with spices and mixed with hands (lightly rubbing).
2. Place the prepared duck in a hot frying pan and fry until golden brown in its own fat, without adding oil.
3. The browned meat is distributed over the bottom of the pan and filled with water. Add bay leaf and cook on low gas for about an hour.
4. Grind the carrots and finely chop the onion. Vegetables are sautéed in vegetable oil and added to the pan with meat.
5. The washed rice is poured on top of the vegetable mass.

After 15 minutes, the duck pilaf in the pan is ready!

Home cooking

Duck pilaf - you can't pull it off by the ears! It's crumbly and delicious! This recipe is full of deviations from the traditional, adapted to the conditions of an ordinary kitchen. I cook not from lamb, but from duck, not in a cauldron, but in a duck pot, and not from devzira, but from Krasnodar long-grain rice. But, believe me, the taste of duck pilaf will be amazing, like in an audio play of a fairy tale about Ali Baba... Remember? “Oh, good pilaf, it’s just the first time like this...” This amount of food will make a lot of pilaf, I was waiting for all my relatives for lunch on the weekend. Delicious and simple chicken pilaf - follow this link.

Compound:

• Duck – 1 piece 1200-1500 grams
• Long grain rice – 800-900 grams
• Onions – 5 pieces
• Carrots – 3 pieces
• Garlic - head
• Coarse salt - about 2 teaspoons
• A mixture of barberry, cumin, saffron, hot pepper - 2 tablespoons
• Water - 2 times more volume than rice
• Unscented vegetable oil, if necessary

How to cook crumbly homemade duck pilaf based on Central Asian cuisine

For proper pilaf, the ratio of vegetables, rice and meat is approximately 1:1:1. Since I don’t have a fillet, but a whole duck, I take less rice. The ratio of rice and water is 1:2, I do not deviate from this. Prepare the duck - rinse inside and out, dry with a paper towel, remove the sebaceous gland at the base of the tail, trim the tips of the wings and trim fat from the neck and belly area. Do not throw away fat. If necessary, scorch the remaining plumage. I have an excellent tool for this - a household gas burner with a directed flame, it costs a penny, but is very necessary in the kitchen.

Directional flame gas burner

Today I have long rice, steamed, it does not need to be washed or soaked. Regular rice should first be rinsed very well in cold running water to remove excess starch and left in water until needed.

Steamed rice for duck pilaf

Cut the duck into small pieces.

Cut the duck into small pieces

Fry the duck pieces from the skin side in a hot duck pan - render out the subcutaneous fat and transfer to another bowl.

Melt subcutaneous fat

And put the cut fat into the duckling pan, melt it, throw away the cracklings. Usually this fat is enough to prepare pilaf; add vegetable oil if desired. Cut the onion into half rings and place in hot fat.

Cut the onion into half rings

Cut the carrots into large strips.

Cut carrots into large strips

Add carrots to onions and fry over high heat for 3-4 minutes.

Fry vegetables over high heat

Place duck pieces. Fry for about 5 minutes, stirring, over high heat.

Lay out the duck

Prepare spices - mix cumin (cumin), barberry, saffron (turmeric), hot red pepper, I also take a little paprika. Or use a ready-made pilaf mixture. Wash the garlic, do not peel it, or even separate it into cloves.

Spices for pilaf

Add enough water to cover the roast. When the broth boils, add spices and salt. We prepared zirvak - the basis of pilaf. Reduce heat, stir and cook over medium heat until duck meat is tender. Depending on the age of the duck, this will take from 30 to 60 minutes.

Zirvak for pilaf

Try the zirvak, it should seem over-salted. Spread the rice out in an even layer. Stick garlic cloves in different places or bury the entire head in rice.

Place rice

And add hot water so that the water covers the rice by 1-2 cm. How much water to pour depends on the type of rice, so it is better not to add, but if necessary, add later.

Add hot water

Cook covered over low heat for 20 minutes. During this time, the rice should completely absorb the liquid.

The rice absorbed the broth

Now, pay attention! The next step is a terrible crime, but if you, like me, cook not on a fire in a cauldron, but on a gas stove in a duck pot, I highly recommend, in violation of all the rules, stir (turn) the rice. If you omit this step, the rice may remain soggy on top and around the edges.

Turn the rice

Cover again and leave on low heat for another 3-4 minutes. Turn off the heat, wrap it up (I have a thick down scarf at my house especially for this purpose) and leave for half an hour. The aromatic crumbly homemade duck pilaf is ready.

Duck pilaf

You can try!

Homemade aromatic duck pilaf

The rice is crumbly, rice after rice! The aroma of duck combined with pilaf spices is delicious!

Crumbly duck pilaf

Serve homemade duck pilaf very hot. This hearty dish goes well with fresh vegetables and herbs. Bon appetit!