Duck Pilaf
Main Dishes | Author's cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Duck Pilaf
Ingredients
- Vegetable Oil - 7 fl oz
- Onion - 3 heads
- Carrot - 5 pieces
- Duck - 1 piece
- Rice - 28.2 oz
- Garlic - 1 head
- Salt - 0.2 oz
- Red Long Chili Peppers - 2.3 pieces
Step by Step guide
Step 1
The cookware is important for pilaf. You need a cauldron or a cast-iron pot with a lid. You need a deep plate with a capacity of 800-900 grams. In Asia, they use plates called 'kise' or 'kisushka' as we call them.
Step 2
Take a duck ready for cooking, cut it into pieces about the size of your index finger or pinky. In any case, your pieces will be different sizes; for example, you can cut the legs along the length of the bones - this is normal.
Step 3
Place the cauldron or cast-iron pot on the heat, pour in 200 ml of vegetable oil, and heat it. Toss a small piece of duck into the oil; if it starts to fry, add the whole duck and begin frying, stirring constantly to prevent burning. As soon as the duck releases its juice, reduce the heat to medium and continue frying until all the juice evaporates, remembering to stir. Watch to ensure nothing burns.
Step 4
Meanwhile, clean the vegetables. Slice the onion into half rings, and cut the carrot into large sticks or cubes. Take 800 grams of rice, pour it into a deep plate, and fill it with room temperature boiled water, exactly the same amount as the rice. Do not use rice that you would cook for porridge. Buy rice at the market with a brown stripe in the middle or rice that is slightly brown in color, as if dusted. You can also ask the vendors which rice they have for pilaf; they will gladly recommend it to you. Don't forget to keep an eye on the duck to prevent it from burning, and we need to catch when the juice evaporates.
Step 5
As soon as the juice has evaporated, add the onion and fry while stirring until soft; do not let the onion burn. The heat should be medium. Once the onion is ready, add the carrot - fry everything while stirring occasionally. Season with salt to taste.
Step 6
As soon as the carrot becomes soft, pour in room temperature boiled water ATTENTION! Exactly the same amount as the rice you have in the deep plate. For convenience, take another similar plate, fill it with water, and compare it with the plate of rice. They should be equal.
Step 7
Everything in the cauldron should come to a boil, let it simmer for about 5 minutes over medium heat.
Step 8
Add the soaked rice from the plate; it should have absorbed the water, and a little water at the bottom is okay, add everything to the cauldron. Level the rice with a ladle or slotted spoon, creating an even layer, so that the water just covers the rice, and do not stir anymore. Reduce the heat.
Step 9
Soon the surface will start to bubble gently; just flip the rice from the top, do not poke or stir, and when the water has slightly reduced, insert the peeled garlic heads into the rice. If you want, you can also insert a few hot peppers.
Step 10
Immediately close the lid tightly and reduce the heat to low, allowing it to cook. Do not lift the lid or check what's inside. Cook for 40 minutes on low heat.
Step 11
After 40 minutes, turn off the heat, but do not open the lid; let it sit with the lid closed for about 10 minutes. Then open it, stir from the bottom, and serve on a large plate at the table, where everyone is waiting for hot pilaf. The rice should be fluffy, and the duck meat tender and soft. Be sure to make a salad of fresh vegetables to serve with the pilaf.
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