Burmese Style Fried Duck Un-Be-Jo
Main Dishes | Author's cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
16
🍽️ Servings
8
Description
If you want to prepare the duck just like it's done in Burma, remove the entire skeleton before stuffing it. For this, take a sharp, not too short knife, cut the duck along the back, and carefully separate the skeleton from the skin (try not to damage the skin). Leave the last joints of the wings and legs intact. Boil the bones, entrails, and soup greens to make broth.
Ingredients
- Duck - 1 piece
- Mustard Greens - 2 tablespoons
- Vegetable Oil - 2 tablespoons
- Herbs - 1 bunch
- Pork Blood - 17.6 oz
- Fatty Beef - 5.3 oz
- Celery salt - 1 piece
- Parsley - 1 piece
- Breadcrumbs - 2 tablespoons
- Parsley - 0.7 oz
- Apple - 2 pieces
- Salt - to taste
- Sugar - a pinch
- Salad Potatoes - 6 pieces
- Sour Cream - 8.8 oz
- Chicken Broth - 17 fl oz
Step by Step guide
Step 1
Gut the duck and rinse it well.
Step 2
Rub the inside of the duck with a mixture of mustard, vegetable oil, and herbs.
Step 3
Mix the liver, kidney fat, chopped meat, breadcrumbs, parsley, and peeled, finely chopped apples well and fill the duck with this stuffing. Season with salt and sugar.
Step 4
Sew up the duck and shape it properly.
Step 5
Grease a baking tray with fat or pour a small amount of broth into it, place the duck on it, and put it in the oven. Braise until cooked, basting frequently with the juices.
Step 6
When the duck is browned, pour the prepared broth over it.
Step 7
Shortly before the end of roasting, add 6 peeled, quartered potatoes, pour sour cream over them, and simmer on low heat until cooked.
Step 8
If the skeleton of the duck was removed, the duck can be sliced. Serve with fluffy rice. Serve the sauce separately.
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