Duck pilaf in a cauldron on the stove

Step-by-step cooking

1. Step 1:

   

   How to make pilaf from duck in a cauldron on the stove? Necessary ingredients

2. Step 2:

   

   Here is our duck - for pilaf you need to take only meat

3. Step 3:

   

   Cut off the breasts and meat from the legs, skin and bones are not used

4. Step 4:

   

   Cut into large enough pieces

5. Step 5:

   

   Cut carrots into strips

6. Step 6:

   

   Bow - half rings

7. Step 7:

   

   Put the duck fat in a cauldron and heat it

8. Step 8:

   

   Take out the pork rinds

10. Step 9:

    

    Add duck meat, fry until golden brown

11. Step 10:

    

    Then put the carrots and onions in the cauldron

12. Step 11:

    

    Fry for 10 minutes, then add salt and spices: red pepper, turmeric and barberry are best suited for pilaf, at this stage you can add any spices to your taste, cover with a lid and simmer for another 25 minutes

13. Step 12:

    

    Rinse the rice in several waters, as if rubbing it between your fingers until clear water

14. Step 13:

    

    Zirvak is ready - put a layer of rice on top, pour water carefully so as not to wash off the layer of rice, you can add a little more salt - rice loves salt. When the water boils, reduce the heat to a minimum, bury the garlic head, removing only the top layer of husk

15. Step 14:

    

    Cover the cauldron with a lid and cook until the rice has absorbed all the water. Turn off the stove and let the pilaf brew a little

16. Step 15:

    

    Now mix

17. Step 16:

    

    Bon appetit!