If you want to pamper your family with something tasty, you can cook pilaf. And not ordinary, as we are used to, but with duck and garlic. Such pilaf will surprise loved ones with its spicy taste and will take its rightful place on the dining table.
Ingredients:
- Duck - 1 carcass, about 1 kg;
- Rice - 1, 5 cups;
- Vegetable oil;
- Boiling water - 1, 5 glasses;
- Saffron;
- Onions - 4 pcs;
- Apricot - 1 glass;
- Raisins - 2 tablespoons;
- Garlic - ½ head;
- Red hot pepper - 1 tsp;
- Salt - 1 tsp
Preparation:
- Singe the poultry carcass and wash in running water, then wipe dry, then rub the carcass inside and out with salt.
- Peel the onion and cut into cubes or half rings, fry in heated sunflower oil. Add previously washed raisins and apricots to the onion, salt a little and simmer for about 10-15 minutes, until the mixture turns golden brown.
- Remove the mixture from the pan and let cool. Put ground hot pepper, chopped garlic cloves in the cooled mixture and salt. Stir everything thoroughly and leave for about 7-10 minutes.
- Pour the prepared infused mixture into the poultry carcass, then put the poultry in overheated oil and fry the duck on each side until it becomes dark golden in color. After that, stew the bird for about 15-20 minutes, pour about half a glass of boiling water and simmer over low heat.
- While the duck is stewing, a sauce will form, in which you need to put the spices remaining from the preparation of the filling and pour the duck with this liquid. When the liquid has practically evaporated, and the duck is cooked, you need to get the bird out of the container.
- Add the remaining minced meat to the sauce, which was left after stewing, add salt to taste, add saffron, add the washed rice grits and pour boiling water over it.
- Switch the stove to the lowest heat and cook, without stirring, until all the liquid has evaporated.
- The finished rice needs to be raked out and the finished duck should be put in the resulting hole. The poultry should be fried again. Cover the finished duck with rice and darken for 5-10 minutes with the fire off with the lid on. When serving, cut the duck into portions and garnish separately.
