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Duck pilaf in a cauldron on the stove

Duck Plov in a Cauldron on the Stovetop

A delicious, fragrant take on duck plov. Give it a try — you'll love it! I'm a big fan of Central Asian cooking; the dishes always turn out hearty, aromatic, and beautiful, and plov is a perfect example. It's easy and quick to make, and it can feed a big family. Today I strayed a little from the classic version and made my favorite duck plov. It came out wonderfully!

nasstin

Recipe author

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Composition / ingredients

Servings:

Rice

500

Duck (use just the breasts and legs — about 600 g of meat)

Carrots

400

Onion

400

Water

750

Garlic

Salt

Barberries

Ground red pepper

Turmeric

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 9 g

Fats 48 % 19 g

Carbohydrates 30 % 12 g

248 kcal

GI: 17 / 83 / 0

Cooking method

Step 1:

How do you make duck plov in a cauldron on the stovetop? Here are the ingredients you'll need.
Step 2:

Here's our duck — for the plov you'll only need the meat.
Step 3:

Cut the meat off the breasts and legs; set the skin and bones aside — you won't use them here.
Step 4:

Cut it into fairly large pieces.
Step 5:

Cut the carrots into matchsticks.
Step 6:

Slice the onion into half-moons.
Step 7:

Put the duck fat in the cauldron and render it down.
Step 8:

Scoop out the crispy cracklings.
Step 9:

Add the duck meat and fry it until golden brown.
Step 10:

Then add the carrots and onion to the cauldron.
Step 11:

Fry for about 10 minutes, then season with salt and spices — red pepper, turmeric, and barberries are the classic choices for plov, and you can add any other spices you like at this point. Cover and simmer for another 25 minutes.
Step 12:

Rinse the rice in several changes of water, gently rubbing the grains between your fingers, until the water runs clear.
Step 13:

The zirvak (meat-and-vegetable base) is ready — spread the rice over the top in an even layer. Carefully pour in the water so you don't disturb the rice, and add a little more salt, since rice likes salt. When the water comes to a boil, reduce the heat to low, peel off just the outer papery skin of a whole garlic head, and nestle it down into the rice.
Step 14:

Cover the cauldron and cook until the rice has absorbed all the water. Turn off the heat and let the plov rest for a few minutes.
Step 15:

Now stir everything together.
Step 16:

Enjoy!

Give this unusual version of plov a try — you won't be disappointed!
For the best results, use a rice suited to plov (a firm, long-grain variety) and rinse it well before cooking.
If you use a ready-made spice blend, check the label — many already contain salt, so account for that or you may over-season the dish.
Keep in mind that how you cut the carrots affects the final result: grated carrots break down into a mush and blend into the dish, while matchsticks or batons hold their shape.