Pilaf is usually cooked with chicken or lamb. However, after trying duck pilaf, you will want to try it again.
It is necessary
- - 1 kg of duck legs
- - 1 kg of rice,
- - 100 ml of olive oil (vegetable oil is possible),
- - 1 kg of carrots,
- - 3 onions,
- - 1 hot pepper,
- - 1 head of garlic,
- - 1 tbsp. cumin,
- - salt to taste.
Instructions
Step 1
First, you need to cut off the fat from the duck legs. Then put it in a cauldron, put on medium heat and fry until dry cracklings.
Step 2
While the fat is cooking, the rice should be rinsed to the point that clear water drips off. Then you need to fill it with warm water and leave.
Step 3
Cut carrots into medium thin strips, onions into half rings. Next, you need to cut off the meat from the bones and cut it into medium pieces.
Step 4
Remove the greaves from the cauldron and pour oil into it, then put the onion and fry until golden brown, about 5 minutes. Then add the duck and fry until light crust, about 7 minutes. Add carrots and fry, stirring constantly, for about 10-15 minutes.
Step 5
After that, the heat must be reduced to medium, add cumin, put the heads of garlic peeled from the husk and the whole hot pepper. Pour in so much water that it completely covers the contents of the cauldron.
Step 6
The dish must be cooked over medium heat for about 30-40 minutes. Then the water is drained from the rice.
Step 7
Then 1 liter of boiling water is carefully poured. Salt is added to taste. Bring to a boil and cook until the rice is cooked through. Rice should not be stirred during the process.
Step 8
When all the water has evaporated, the fire must be reduced to a minimum, add the remaining cumin on top and cover the cauldron with a lid. Leave the cauldron over low heat for about 10 minutes. Then mix, transfer to a deep dish.
