Pilaf with duck in the oven
0
766
Kitchen
Eastern
Calorie content
148.5 kcal
Portions
9 port.
Cooking time
100 minutes
Proteins *
5 gr.
Fats *
14 gr.
Carbohydrates*
24.2 g
If there is no specially cauldron or multicooker, but you want to treat a group of friends with a delicious dish, you can cook pilaf with duck in the oven. Although it will differ from the classic one, if properly prepared it will turn out crumbly, juicy and with a unique “spirit of the Russian oven”. It is advisable to cook pilaf from the whole carcass of a duck with bones, because it is meat with a bone that has a unique taste. For oven pilaf, use long grain or parboiled rice. You can cook in any baking dish or cauldron.
Ingredients
Cooking process
In a cauldron or in a frying pan, if you bake pilaf in a mold, heat the vegetable oil well and fry the duck pieces in it until half cooked and golden brown. Then transfer the prepared vegetables to the meat, add seasoning, stir and fry everything for 3 minutes. Leave the prepared zirvak in a cauldron or transfer to a baking dish. Lay the washed rice evenly on top of the meat and sprinkle with salt. Place a garlic head in the middle of the dish. Then fill the rice with zirvak with boiling water to a level 1 cm above the rice layer. Close the cauldron tightly with a lid, and cover the form with foil folded in several layers. Place the pilaf in a preheated oven for 1 hour. During cooking, gradually reduce the oven temperature to the minimum so that the dish only languishes.
Bon appetit and delicious meals!