Delicious pilaf with duck meat and rice

Reviews (3)

2

Prepared by: Arina Volskaya

09/30/2013 Cooking time: 2 hours 0 minutes

One of the variations on the theme of pilaf for duck meat lovers. It’s easy and pleasant to cook; duck pilaf turns out very tasty and aromatic. I am sharing a simple recipe.

How to cook duck pilaf

Wash the duck, cut it into pieces and fry in vegetable oil until golden brown.

Fill the fried duck pieces with water, add a teaspoon of salt and spices, and simmer for about 1.5 hours.

While the duck is stewing, let's start with the vegetables. Peel the onions and carrots. Grate the carrots, cut the onion into half rings and fry everything together in vegetable oil until tender.

Rinse the rice well under running water. Rinse until the water becomes clear.

Add rice, fried carrots and salt to the cauldron in which the duck is stewed.

Mix. If necessary, add water. The water level above the rice should be approximately 1.5 cm. Place the garlic cloves - peeled or peeled. Close the lid and cook over medium heat for about 30 minutes. Then try the rice. If it is ready, remove the pilaf from the stove and after 15 minutes you can serve it.

Pilaf with duck recipe with photo

10 servings

1 hour 30 minutes

248 kcal

5/5 (1)

Of all the rice dishes, I love pilaf the most. Hearty, tasty and high-calorie porridge with meat. In the old fashioned way, I got used to the fact that it must be cooked with pork. But, as it turned out, this is not the only meat that produces real pilaf.

My grandmother lives in a village, keeps poultry, and cooks pilaf using duck. It turns out very tasty, even better than with any other meat. I took the recipe and prepared this pilaf at home. Everyone liked it - both the children and the husband. Therefore, I will share with you a step-by-step recipe for making duck pilaf with photos. Let's cook it the old fashioned way in a cauldron, and then try the same thing in a slow cooker.

Duck pilaf in a cauldron

This is grandma's recipe in its purest form. The result is a very crumbly, aromatic porridge with meat, and there is nothing complicated at all in terms of cooking.

Kitchen appliances and accessories: gas or electric stove, cutting board and knife, cauldron with lid, container for washing rice, spoon, plates for chopped meat and vegetables.

Dishes are dishes, but we must not forget about the products for pilaf. If you want the dish to be tasty and healthy, be responsible when choosing all its components:

• It is best to choose steamed rice - it sticks less during cooking. Take cereal in transparent packaging, this makes it easier to assess the purity of the rice. Don’t forget to check the final consumption dates – cereals have them too.
• Duck carcass can be bought at the market. The main thing is to choose a fresh carcass. A good bird will have a rich yellow skin that will feel dry to the touch. Duck meat should be dark red in color, without ichor or unpleasant odors. If in doubt, ask the seller for a veterinary certificate for meat.
• Choose medium-sized carrots, bright orange in color without dark spots or rotten areas. The root vegetable itself should be firm to the touch.
• The bulb should be medium in size, dense, with a golden-colored skin. A good onion will not have dents or green sprouts.
• Choose dense garlic so that the cloves adhere well to one another in the head. It is advisable to choose a hard head and make sure that there are no green sprouts on the cloves.
• You can buy the seasoning at the store or market. It’s better to immediately take a bag marked “For pilaf” . Check the integrity of such a bag and the date of final consumption - both the taste and aroma of the dish depend on this.

When we already have everything we need, we can start preparing pilaf with duck according to grandma’s recipe with photos.

Step-by-step preparation

First of all, let's look at the duck:

1. Wash the duck carcass under running water and pat dry with a towel.
2. Separate the wings and legs using a knife, put all excess skins and fat immediately into the cauldron.
3. Remove all the skin from the carcass (then also send it to the cauldron), separate the breasts and cut them into arbitrary pieces.
4. Also remove the skins from the legs and wings and separate the bones, and cut the meat into pieces.

And now you can actually do the pilaf:

1. Place the cauldron with duck skins over medium heat and render out the fat.
2. While the skins are melting, cut 400 grams of carrots into strips (this is about 4-5 pieces), cut 400 grams of onions (3-4 large onions) into thin half rings.
3. Carefully remove the melted cracklings from the cauldron, and place the chopped duck meat into the hot fat and fry it until golden brown (it took me about 10 minutes).
4. Add onions and carrots to the fried meat, stir, cover with a lid and leave to simmer over high heat for 7-10 minutes.
5. Then open the lid, mix the duck with vegetables, add salt and seasoning to the pilaf to taste, stirring the contents of the cauldron again.
6. Cover the cauldron with a lid and leave the meat to simmer over low heat for 25 minutes. During this time, rinse 500 grams of rice well under running water. It is better to drain the water 5-6 times until it becomes clear.
7. Place the rice in a cauldron on top of the cooked meat, carefully pour in 750 milliliters of water (so as not to wash off the rice). Add a little salt, but do not stir.
8. Drown 1 head of garlic in a cauldron directly in the husk, cover the cauldron with a lid and cook the pilaf over low heat until cooked - until the rice has absorbed all the water (about 30 minutes).
9. At the end of cooking, the pilaf needs to be mixed thoroughly. Bon appetit!

recipe for pilaf with duck in a cauldron

This video will tell you how to properly disassemble a duck if you are completely new to such matters. The video also clearly demonstrates the entire process of preparing pilaf in a cauldron.

Duck pilaf in a slow cooker

Recently I kept up with the times and got myself such a beast as a multicooker. Now it has become much easier to prepare pilaf, and this does not affect the taste at all.

Cooking time: about 1.5 hours. Number of servings: 10. Calorie content: per 100 g of pilaf 210 kcal. Kitchen appliances and accessories: multicooker and stove, frying pan and spatula, cutting board and knife, meat plate, grater, multicooker bowl, container for washing rice.

The most important thing left is to go shopping for food for our pilaf.

You already know how to choose duck, rice and other ingredients, so let’s immediately begin the cooking process.

To begin, disassemble the duck using the same principle as before . And then you can cook right away:

1. Place the trimmed skins in a dry frying pan and render off the fat. Then scoop out the cracklings with a spatula.
2. Place duck meat in hot fat and fry until golden brown (10-15 minutes), then place it on a plate.
3. Grate 5-6 carrots (400-500 grams) on a coarse grater and chop 3-4 medium onions (350-400 grams).
4. Remove excess fat from the pan, and fry the onions and carrots in the remaining small amount for 7-10 minutes. Salt the roast, add spices to it to taste, stir and remove from heat.
5. First place pre-washed rice (about 700 grams) into the multicooker bowl and fill it with 1 liter of water. Place pieces of fried duck on top, then roast.
6. Place the bowl in the multicooker, turn on the “rice” mode and set the timer for 1 hour. Mix the finished pilaf thoroughly and you can serve. Bon appetit!

recipe for cooking duck pilaf in a slow cooker

This video demonstrates in detail how to cook duck pilaf in a slow cooker. The entire procedure is shown, including the sequence in which all the components of the pilaf need to be placed in the multicooker bowl.

How to decorate pilaf

If you took the time to carefully chop the carrots and use a mixture of spices for the pilaf, the dish itself will come out very colorful and beautiful. If desired, it can be supplemented with fresh chopped tomato slices and sprinkled with chopped herbs. Or you can simply decorate each serving with a beautiful sprig of parsley or cilantro - to your taste.

Tips for preparing and serving pilaf

• Be sure to fry the vegetables in fat rendered from the duck skin - this will give the dish a rich taste and aroma.
• Rice needs to be washed well, and in cold water, if you want crumbly porridge . But if you prefer “sloppy porridge”, you need to rinse the rice, draining the water no more than three times, and add a little more water to the pilaf (about half a glass).
• You can use any seasoning, it is advisable that it contains at least dried barberry, ground red pepper and turmeric.

Pilaf should be served exclusively hot . A great addition to this lunch or dinner would be a salad of fresh vegetables or just chopped tomatoes and cucumbers.

Options for preparing pilaf

• If you need a “quick” porridge, cook pilaf with chicken in a frying pan; it’s faster than with duck, but no less tasty. True, the dish will come out somewhat “lean”.
• For lovers of tasty and fatty foods, there is an ideal recipe for pork pilaf in a cauldron on the stove; in principle, this is the only way I used to cook pilaf.
• If you are an experienced housewife, try preparing the festive Azerbaijani dish Shah-pilaf, it will definitely surprise and delight the whole family and even guests.
• It turns out that pilaf is not just a rice dish. It will be an excellent dinner if you prepare barley pilaf with meat. By the way, for now this is the best way to persuade kids to eat pearl barley, so use it.
• Another non-standard porridge is bulgur pilaf. Although it is a wheat derivative, it is absolutely in no way inferior to rice in taste.

I am sure that novice cooks will appreciate the recipes given.

Delicious pilaf with duck meat

Want to diversify your diet? Include duck meat in it! Many housewives undeservedly bypass this product, not even realizing how many delicious dishes can be prepared from it. Baked or stuffed duck will decorate any festive feast, and duck pilaf will be an excellent lunch or evening meal for a large family.

It's no secret that the taste of the finished dish depends on the main ingredient. Those who are used to making pilaf with lamb, pork or beef should try a new recipe - with duck. The pilaf turns out to be moderately fatty, filling and very appetizing. Crumbled rice, soft duck meat and an incomparable aroma of spices... how can you resist such a treat?

Duck pilaf in a cauldron

In terms of nutritional content, duck is similar to other types of meat. The product is a source of high-quality protein and a balanced set of amino acids.

Duck meat will provide the body with iron, phosphorus, zinc, selenium, riboflavin, vitamins B6 and B12, etc.

Its presence in the diet helps prevent the development of anemia, strengthen bone tissue, restore the immune system, speed up metabolism and weight loss, normalize the functioning of the thyroid gland, and maintain beautiful and healthy skin and hair.

Ingredients:

• Duck meat – 800 g;
• Rice – 500 g;
• Large carrots – 1 piece;
• Onion – 1 piece;
• Garlic – 2 heads;
• Spices (cumin, barberry, turmeric) – 1 tsp each;
• Allspice, black pepper – 3-4 peas each;
• Salt - to taste.

Many housewives do not want to cook dishes with duck, fearing that the meat will turn out tough and tasteless. Some people are put off by the specific smell of poultry, others are confused by its high fat content and calorie content.

Duck meat, which belongs to the dark varieties of poultry meat, unlike chicken or turkey, has tougher fibers and a peculiar fat structure, characteristic only of waterfowl.

To ensure that the finished duckling is soft and tasty, preference should be given to young birds. The breast, drumstick and thigh contain less fat compared to other parts of the carcass.

If the duck is too fatty, then it is advisable to remove excess fat and skin before cooking.

How to cook duck pilaf step by step:

1. Wash the vegetables. Peel the carrots, cut into thin cubes, peel the onions, chop into cubes.
2. Remove the garlic heads from the peel and cut off the bottom part.
3. Wash the duck meat, dry it on a paper towel, cut into small pieces.
4. Place them in a preheated cauldron and fry in vegetable oil until golden brown. Those who like fattier foods can use trimmed duck fat to cook meat, which successfully replaces the fat tail fat used in the traditional pilaf recipe.
5. As soon as the duck pieces are browned on all sides, place the onions and carrots in the cauldron and, stirring occasionally, fry all the ingredients for 7–10 minutes.
6. After the specified time, pour warm water into the cauldron so that it completely covers its contents, add spices and salt. Zirvak, which is what the dish is called at this stage, should be slightly salted. Don't be scared, because... The excess salt will then be absorbed by the rice. As for spices, barberry and cumin are an integral component of any pilaf. Without these spices, its taste will not be fully revealed. A pinch of turmeric will give a beautiful golden color to the finished dish.
7. Under a closed lid, simmer all the ingredients for 20-25 minutes so that they absorb the aromas of the spices.
8. Finally, it's time to add the rice. Place the well-washed cereal on top of the zirvak, level it and add warm water again. Its level should be one finger higher than the level of rice.
9. Stick the garlic heads into the rice and close the cauldron with the lid again.
10. Following the recipe, cook pilaf with duck in a cauldron over low heat for 40 minutes, enjoying the delicious aroma wafting from the stove.
11. After 25-30 minutes, you can check whether the rice has absorbed the water and whether you need to add a little more liquid so that the pilaf does not burn. To do this, pierce the rice with a wooden stick and see how much water remains at the bottom of the cauldron.
12. After mixing the rice with meat and vegetables, turn off the heat and let the dish sit for 15-20 minutes with the lid closed.

Now you can put the pilaf on portioned plates and start eating. Rice and meat should be laid out in layers, so that there is more cereal at the bottom, and pieces of meat and vegetables on top.

Pilaf with duck meat and prunes in a slow cooker

Using a multicooker instead of a cauldron or duck pot to prepare pilaf with duck meat, you will not regret it at all. With this kitchen assistant, the dish turns out aromatic and crumbly, and the taste is in no way inferior to that prepared in the traditional way.

Ingredients:

• Duck – 1.5 kg;
• Rice – long grain – 800 g;
• Carrots – 2 pcs;
• Onion – 2 pcs;
• Garlic – 1 head;
• Sun-dried prunes without pits – 15–20 pcs;
• Seasonings for pilaf, salt to taste.

Preparation:

1. Rinse the rice well and add warm water.
2. Cut the washed and peeled vegetables into thin strips.
3. Pour washed prunes with warm water for 20-30 minutes, and then dry on a paper towel. Cut into strips.
4. Wash the duck, cut off the flesh from the bones, fat and skin.
5. After cutting the lard into small pieces, melt it in a slow cooker on the “Fry” mode.
6. Fry the duck skin in it until it turns into cracklings and remove them from the bowl.
7. Place carrots and onions in hot fat and fry until soft.
8. Add the pulp cut into large pieces and brown on all sides.
9. Drain the water from the rice and place the cereal in the multicooker bowl, continue cooking in the “Frying” mode.
10. After 8-10 minutes, add prunes, pilaf seasonings and a head of garlic, disassembled into cloves, to the contents of the multicooker.
11. Pour in water so that it completely covers all the ingredients and change the mode to “Pilaf” / “Grains”.
12. After closing the lid of the device, you can go about your business. Fragrant and tasty pilaf with duck and prunes in a slow cooker will be ready in 40 minutes.
13. After stirring the dish, leave it on the “warm” mode for another half hour to ensure the flavor is as rich as possible.

The dish is best served with a light vegetable salad of fresh tomatoes, cucumbers, herbs and onions. Pilaf connoisseurs eat it by squeezing steamed cloves of garlic into the rice.

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!