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Duck pilaf in a cauldron
Pilaf with duck meat and prunes in a slow cooker
Useful tips
Making soup

Do you want to vary your own diet? Include duck meat in it! Almost all housewives undeservedly bypass this product, not even realizing how many delicious dishes can be prepared from it. Baked or stuffed duck will decorate any festive feast, and duck pilaf will be a good option for a lunch or evening meal for a large family.

It's no secret that the taste of the finished dish depends on the main ingredient. Those who are used to making pilaf with lamb, pork or beef should try the newest recipe - with duck. The pilaf comes out moderately fatty, filling and very appetizing. Crispy rice, soft duck meat and the excellent smell of spices... how can you resist such a treat?

Duck pilaf in a cauldron

In terms of nutritional content, duck is identical to other types of meat. The product is a source of high-quality protein and a balanced set of amino acids. Duck meat will provide the body with iron, phosphorus, zinc, selenium, riboflavin, vitamins B6 and B12, etc. Its presence in the diet can prevent the development of anemia, strengthen bone tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions ) , restore the immune system, speed up metabolism and weight loss, restore thyroid function, maintain beautiful and healthy skin and hair.

Duck meat – 800 g;
Rice – 500 g;
Large carrots – 1 piece;
Onion – 1 piece;
Garlic – 2 heads;
Spices (cumin, barberry, turmeric) – 1 tsp each;
Aromatic pepper, dark pepper – 3–4 peas each;
Salt - to taste.

Almost all housewives do not want to cook dishes with duck, fearing that the meat will turn out hard and tasteless. Some people are put off by the specific smell of poultry; others are confused by its high fat content and calorie content.

Duck meat, which belongs to the dark varieties of poultry meat, unlike chicken or turkey, has the hardest fibers and a unique fat structure, characteristic only of waterfowl. In order for the finished duck to be soft and tasty, preference should be given to the young bird. The breast, drumstick and thigh contain less fat compared to other parts of the carcass. If the duck is very fatty, then it is better to remove excess fat and skin before cooking.

How to cook duck pilaf step by step:

Wash the vegetables. Peel the carrots, cut into thin cubes, peel the onions, chop into cubes.
Remove the garlic heads from the husks and cut off the bottom part.
Wash the duck meat, dry it on a cardboard towel, cut into small pieces.
Place them in a preheated cauldron and fry in vegetable oil until golden brown. Those who like fattier foods can use trimmed duck fat to make meat, which successfully replaces the fat tail fat used in the classic pilaf recipe.
Once the duck pieces are browned on all sides, place the onions and carrots in the cauldron and, stirring occasionally, fry all the ingredients for 7–10 minutes.
After the designated time, pour warm water into the cauldron so that it completely covers its contents, add spices and salt. Zirvak, which is what the dish is called at this step, should be slightly salted. Don't be scared, because... The excess salt will later be absorbed by the rice. As for spices, barberry and cumin are an integral component of any pilaf. Without these spices, its taste will not be fully revealed. A pinch of turmeric will give a wonderful golden color to the finished dish.
Under a closed lid, simmer all the ingredients for 20-25 minutes so that they absorb the odors of the spices.
Finally, it was time to add more rice. Place the well-washed cereal on top of the zirvak, level it and add warm water again. Its level should be one finger higher than the level of rice.
Stick the garlic heads into the rice and close the cauldron with the lid again.
Following the recipe, cook pilaf with duck in a cauldron over low heat for 40 minutes, enjoying the wonderful smell coming from the stove.
After 25-30 minutes, you can check whether the rice has absorbed water and whether it is necessary to add a little more water so that the pilaf does not burn. To do this, pierce the rice with a wooden stick and see how much water remains on the bottom of the cauldron.
After mixing the rice with meat and vegetables, turn off the heat and let the dish sit for 15-20 minutes under a closed lid.

Now you can put the pilaf on portioned plates and start eating. Rice and meat should be laid out in layers, so that there is more cereal at the bottom, and pieces of meat and vegetables on top.

Pilaf with duck meat and prunes in a slow cooker

Using a multicooker instead of a cauldron or duck pot to make pilaf with duck meat, you will not regret it. In this kitchen assistant, the dish comes out fragrant and crumbly, and the taste is in no way inferior to that prepared using the usual method.

Duck – 1.5 kg;
Rice – long grain – 800 g;
Carrots – 2 pcs;
Onion – 2 pcs;
Garlic – 1 head;
Sun-dried prunes without pits – 15–20 pcs;
Seasonings for pilaf, salt to taste.

Wash the rice well and add warm water.
Cut the washed and peeled vegetables into narrow strips.
Pour washed prunes with warm water for 20-30 minutes, and then dry on a cardboard towel. Cut into strips.
Wash the duck, cut off the flesh from the bones, fat and skin.
After cutting the lard into small pieces, melt it in a slow cooker on the “Fry” mode.
Fry the duck skin in it until it turns into cracklings and remove them from the bowl.
Place carrots and onions in hot fat and fry until soft.
Add the pulp cut into large pieces and brown on all sides.
Drain the water from the rice and place the cereal in the multicooker bowl, continue cooking in the “Frying” mode.
After 8-10 minutes, add prunes, pilaf seasonings and a head of garlic, disassembled into cloves, to the contents of the multicooker.
Pour in water so that it completely covers all the ingredients and change the mode to “Pilaf” / “Grains”.
After closing the lid of the device, you can go about your business. Fragrant and tasty pilaf with duck and prunes in a slow cooker will be ready in 40 minutes.
After mixing the dish, leave it on the “heating” mode for another half hour so that the taste comes out very rich.

Useful tips

All housewives prepare pilaf differently, but there are a few general tips that, if followed, will result in a perfect dish even for a novice cook.

• Taking into account that the base of pilaf is rice, its choice should be approached with special attention. Preference is better for varieties such as Devzira, Basmati, Jasmine, Indica. With them, any pilaf will turn out crumbly, and will not resemble rice porridge with meat.

• When starting to make it, rice is sorted as necessary, washed a couple of times, and then soaked in warm boiled or filtered water with added salt. This will get rid of excess starch and prevent the grains from sticking together during the manufacturing process.

• So that the finished dish is not confused by foreign odors, it is best to create pilaf from domestic duck, which was raised on natural food.

• Carrots for pilaf must be cut into strips and under no circumstances rubbed, otherwise they will simply dissolve in the rice.

Well-cooked pilaf is such a tasty and wonderful dish that there is no shame in serving it even in front of the guests gathered at the table. Good luck in the kitchen and bon appetit!

Duck pilaf in a cauldron

Ingredients

Duck meat – 800 g

Garlic – 2 small heads

Barberry – 1 tbsp.

Allspice – 2-3 peas

Dark pepper – 3-4 peas

180 kcal
1 hour 30 minutes
20 minutes.
1 hour 50 minutes

Photo of the finished dish

Step-by-step recipe with photos

For pilaf, we will choose a young duck and cut it into pieces; such a duck will cook quickly and in the finished dish its meat will be soft and tasty. You make sure that the duck is suitable not only for roasting - you can prepare a lot of tasty dishes from its meat. If you have a very fatty bird, then trim off excess fat and skin.

Let's take everything you need to make pilaf with duck in a cauldron (it is ideal to cook pilaf in it), let's not forget about the spices that are certainly used to make pilaf - barberry and cumin, and for a wonderful color and smell, let's take turmeric.

Peel the carrots and cut into cubes.

Peel and chop the onion.

Place the duck pieces in a cauldron and fry in vegetable oil. By the way, you can fry duck meat using scraps of duck fat left after cutting the carcass. But because duck fat contains a lot of cholesterol (Insoluble in water, soluble in fats and organic solvents.) , I chose vegetable oil, so the choice is yours.

Once the meat is browned on all sides, add the onions and carrots to the cauldron and continue to fry everything together for another 10 minutes, remembering to stir from time to time for even frying.

After that, pour warm water over the duck meat and vegetables so that it barely covers the contents of the cauldron, add all the spices for our pilaf and add very good salt. At this step, the contents of the cauldron are called zirvak, and it should even taste too salty, but don’t be alarmed, because we will add rice later and this extra salt will be useful to the rice. Cover the cauldron with a lid and simmer over low heat for about 20-25 minutes.

Afterwards, carefully spread the well-washed rice in an even layer.

And again pour warm water so that it covers the rice. The water above the rice should be about a finger wide, no more. We stick one head of garlic into the middle: because my heads were small, I stuck one in the center and stuck several cloves from the second head separately in different places. Cover the cauldron tightly with a lid, reduce the heat to low and cook for about 40 minutes.

During this period of time, the water should be absorbed into the rice, but do not mix the rice with the meat yet - just to be on the safe side, check to see if there is any liquid left on the bottom of the cauldron. To do this, you can use the other end of the spoon to create one or more holes in the rice, and if there is liquid at the bottom, cover it again with a lid and let the pilaf finish cooking. My pilaf was one hundred percent ready, so these manipulations were not useful.

Home cooking

Recipes by Inna Zhugastrova

Duck pilaf inspired by Asian pilaf

Duck pilaf - you can't pull it off by the ears! It's crumbly and delicious! This recipe is full of deviations from the usual, adapted to the conditions of an ordinary kitchen. I cook not from lamb, but from duck, not in a cauldron, but in a duck pot, and not from devzira, but from Krasnodar long-grain rice. But, believe me, the taste of duck pilaf will be great, like in the audio play of the fairy tale about Ali Baba... Remember? “Oh, good pilaf, well, it’s just the first time…” This amount of goods will make quite a lot of pilaf, I was expecting all my relatives for lunch on the weekend. Here is a link to chicken pilaf.

Duck – 1 piece 1200-1500 g
Long grain rice – 800-900 g
Onions – 5 pieces
Carrots – 3 pieces
Garlic - head
Large salt - about 2 teaspoons
A mixture of barberry, cumin, saffron, hot pepper - 2 tablespoons
Water - 2 times larger in size than rice
Unflavored vegetable oil, as needed

How to cook crumbly homemade duck pilaf based on Central Asian cuisine

For proper pilaf, the ratio of vegetables, rice and meat is approximately 1:1:1. Since I don’t have a fillet, but a whole duck, I take less rice. The ratio of rice and water is 1:2, I do not deviate from this. Prepare the duck - wash it inside and out, dry it with a cardboard towel, remove the sebaceous gland at the base of the tail, trim the tips of the wings and trim off the fat from the neck and belly area. Don't throw away fat. If necessary, scorch the remaining plumage. I have a beautiful tool for this - a household gas burner with a directed flame, it costs a penny, but is very necessary in the kitchen.

Directional flame gas burner

My rice now is long, steamed, it doesn’t need to be washed or soaked. Regular rice must first be thoroughly washed in cool running water to remove excess starch and left in water until needed.

Steamed rice for duck pilaf

Cut the duck into small pieces.

Cut the duck into small pieces

Fry the duck pieces from the skin side in a hot duck pan - render out the subcutaneous fat and transfer to another bowl.

Melt subcutaneous fat

And put the cut fat into the duck pot, melt it, throw away the cracklings. Usually this fat is enough to make pilaf; add vegetable oil if desired. Cut the onion into half rings and place in hot fat.

Cut the onion into half rings

Cut the carrots into large strips.

Cut carrots into large strips

Add carrots to onions and fry over high heat for 3-4 minutes.

Fry vegetables over high heat

Lay out the duck pieces. Fry for about 5 minutes, stirring, over high heat.

Lay out the duck

Prepare spices - mix cumin (cumin), barberry, saffron (turmeric), hot red pepper, I also take a little paprika. Or use a ready-made pilaf consistency. Rinse the garlic, do not peel it, or even separate it into cloves.

Spices for pilaf

Add enough water to cover the roast. When the broth boils, add spices and salt. We prepared zirvak - the base of pilaf. Reduce heat, stir and cook over medium heat until duck meat is tender. Depending on the age of the duck, this will take from 30 to 60 minutes.

Zirvak for pilaf

Try the zirvak, it should seem over-salted. Spread the rice out in an even layer. Stick garlic cloves in different places or bury the entire head in rice.

Place rice

And pour in hot water so that the water covers the rice by 1-2 cm. How much water to pour depends on the type of rice, so it’s better not to add, but add later as needed.

Add hot water

Cook covered over low heat for 20 minutes. During this period of time, the rice should absorb the liquid one hundred percent.

The rice absorbed the broth

And now, attention! The next step is a terrible crime, but if you, like me, cook not on a fire in a cauldron, but on a gas stove in a duck pot, I highly recommend, in violation of all the rules, stir (turn over) the rice. If you omit this step, the rice on the top and sides may remain soggy.

Turn the rice

Cover again and leave on low heat for another 3-4 minutes. Turn off the heat, wrap it up (I have a thick down scarf in my household especially for this purpose) and leave it for half an hour. The fragrant, crumbly homemade duck pilaf is ready.

Duck pilaf

Homemade fragrant duck pilaf

The rice is crumbly, rice after rice! The smell of duck combined with pilaf spices is wonderful!

How to cook duck pilaf

Of all the rice dishes, I love pilaf the most. Hearty, tasty and nutritious porridge with meat. In the old fashioned way, I got used to the fact that it must be cooked with pork. But, as it turns out, this is not the only meat that produces real pilaf.

My grandmother lives in a village, keeps poultry, and cooks pilaf using duck. It turns out very tasty, even better than with any other meat. I took the recipe and prepared this pilaf at home. Everyone liked it - both the children and the spouse. Therefore, I will share with you a step-by-step recipe for making duck pilaf with photos. Let's cook it the old fashioned way in a cauldron, and later we'll try to create the same thing in a slow cooker.

Duck pilaf in a cauldron

This is grandma's recipe in its purest form. The result is a very crumbly, fragrant porridge with meat, and there is absolutely nothing complicated in terms of cooking.

Ingredients

Rice	500 g
Duck	1 carcass
Carrot	400 g
Bulb onions	400 g
Water	0.75 l
Garlic	1 head
Salt	taste
Seasoning for pilaf	taste

Dishes are dishes, but you also need to not forget about the products for pilaf. If you want the dish to be tasty and healthy, be careful about the choice of all its components:

It is best to choose steamed rice - it sticks less during cooking. Take cereal in transparent packaging, this makes it easier to assess the purity of the rice. Don't forget to check the end-use dates - cereals have them too.
Duck carcass can be purchased at the market. The main thing is to choose the freshest carcass. A good bird will have a rich yellowish skin that will feel dry to the touch. Duck meat must be red in color, without ichor and unpleasant odors. If in doubt, ask the merchant for a veterinary certificate for meat.
Choose medium-sized carrots with a catchy orange color without black spots or rotten areas. The root vegetable itself should be hard to the touch.
The onion should be medium in size, dense, with a golden-colored skin. A good onion will not have dents or greenish sprouts.
Choose dense garlic so that the cloves adhere perfectly to one another in the head. It is better to choose a hard head and make sure that there are no greenish sprouts on the teeth.
You can buy the seasoning at the store or at the market. It’s better to immediately take a bag marked “For pilaf” . Check the integrity of the bag and the date of final consumption - both the taste and smell of the dish depend on this.

When we already have everything we need, we can start making duck pilaf according to grandma’s recipe with photos.

Step-by-step production

Let's look at the duck first:

Wash the duck carcass under running water and pat dry with a towel.
Separate the wings and legs with a knife, put all excess skins and fat immediately into the cauldron.
Remove all the skin from the carcass (then also send it to the cauldron), separate the breasts and cut them into random pieces.
Also remove the skins from the legs and wings and separate the bones, and cut the meat into pieces.

And now you can actually do pilaf:

Place the cauldron with duck skins on medium heat and render out the fat.
While the skins are melting, cut 400 grams of carrots into strips (this is approximately 4-5 pieces), 400 grams of onions (3-4 large onions) into thin half rings.
Carefully remove the melted cracklings from the cauldron, and place the chopped duck meat in the hot fat and fry it until golden brown (it took me about 10 minutes).
Add onions and carrots to the fried meat, stir, cover with a lid and leave to simmer over high heat for 7-10 minutes.
Then open the lid, stir the duck with vegetables, add salt and pilaf seasoning to taste, mixing the contents of the cauldron again.
Cover the cauldron with a lid and leave the meat to simmer over low heat for 25 minutes. During this period of time, thoroughly wash 500 grams of rice under running water. It is better to drain the water 5-6 times until it becomes clear.
Place the rice in a cauldron on top of the cooked meat, carefully pour in 750 milliliters of water (so as not to wash off the rice). Add a little salt, but do not stir.
Drown 1 head of garlic in a cauldron directly in the husk, cover the cauldron with a lid and cook the pilaf over low heat until cooked - until the rice has absorbed all the water (about 30 minutes).
At the end of cooking, the pilaf must be mixed well. Bon appetit!

Video recipe for making pilaf with duck in a cauldron

This video will give you a hint on how to properly disassemble a duck if you are completely new to such matters. The video also clearly shows the entire process of making pilaf in a cauldron.

Duck pilaf in a slow cooker

Not long ago I kept up with the times and got myself such a small animal as a multicooker. Now it has become much easier to prepare pilaf, but this does not affect the taste at all.

The most important thing left is to go shopping for food for our pilaf.