Pilaf from duck is very juicy and tasty. You can cook it both in a slow cooker, and in a cauldron, and in the oven. Our recipes will help you choose a shade of taste according to your own preferences and tell you the correct sequence of cooking steps.

Classic duck pilaf in a cauldron

Ingredients:

  • duck carcass;
  • two to three glasses of long-grain rice;
  • salt, spices for pilaf;
  • three to four carrots;
  • onion and garlic.

Cooking method:

  1. The meat is washed, cut into pieces and put in a stew.
  2. At this time, the rice is also well washed and allowed to drain water.
  3. Vegetables are prepared: peeled and chopped onions, grate carrots, leave the garlic whole.
  4. Rice is combined with meat, salted, added three to four glasses of water and mixed.
  5. Pour vegetables into the cauldron and mix a little more. Stew until half ready.
  6. At the end of the quenching, garlic cloves are inserted into the rice along the perimeter of the container.

Oven recipe

Ingredients:

  • 500 grams of duck fillet;
  • 250 grams of rice;
  • two onions;
  • two tomatoes;
  • two tbsp. tablespoons of vegetable oil;
  • three glasses of boiling water;
  • two carrots;
  • salt;
  • ground red pepper;
  • hops-suneli.

Cooking method:

  1. The meat is separated from the seeds, cut into pieces and put in a heat-resistant dish, oiled.
  2. Rice is washed under running water and, slightly dried, spread on top of the meat.
  3. Vegetables are peeled and chopped, spread on top of the cereal.
  4. Salt the dish, add spices and pour three glasses of boiling water.
  5. Cover the form with foil and put in the oven at a temperature of 180 degrees.
  6. The cooking time for loose pilaf from duck in the oven is 40-60 minutes.

Cooking step by step in a slow cooker

Ingredients:

  • meat;
  • two glasses of rice;
  • six to seven measuring glasses of water;
  • 400 grams of carrots;
  • green peas - optional;
  • vegetable oil;
  • black pepper, salt, turmeric.

Rice for pilaf is better to take long-grain. It has less starch and therefore it will remain crumbly, will not turn into porridge.

Cooking method:

  1. The meat is prepared for stewing and put in a multicooker bowl, oiled. Turn on the “Pilaf” or “Rice” mode and lightly fry with the multicooker lid open.
  2. Then add rice, peas and carrots. Sprinkle all the ingredients of the dish with pepper, turmeric, salt.
  3. The contents of the bowl are mixed and covered with a multicooker lid.
  4. The average cooking time (depending on the multicooker model) is half an hour.

Duck pilaf with quince and prunes

Ingredients:

  • two glasses of rice;
  • a pound of duck meat:
  • five peeled walnut kernels (or sweet peanuts);
  • a handful of quince and prunes (washed, steamed and pitted);
  • three tbsp. tablespoons of honey.

When choosing prunes for pilaf, give preference to dried over smoked. In the latter there is a pungent smell of haze, which does not harmonize with the aromas of other ingredients.

Cooking method:

  1. Stew meat in a cauldron in vegetable oil.
  2. Rice is washed and added to the meat.
  3. Quince and prune are cut into strips. Add fruit to rice and stew until cooked.
  4. Pour honey and let the original pilaf infuse.
  5. Portions are decorated with chopped kiwi, and you can also sprinkle sweet treats with crushed nuts.

Uzbek style from Stalik Khankishiyev

Ingredients:

  • duck carcass;
  • a handful of quince and prunes;
  • large onion;
  • rice (long grain white);
  • vegetable oil;
  • salt.

Cooking method:

  1. Remove the skin from the carcass of the duck, cut the meat into pieces and set to cook for several hours.
  2. When ready, filter the broth and put in the refrigerator. Then remove the fat and put it into storage. The remaining broth can be poured or used to make soup or sauces.
  3. Put duck fat in a hot cauldron, pour vegetable oil and fry the onion, sliced ​​in rings.
  4. Then, small pieces of duck meat are sent to the vegetable.
  5. To other ingredients add julienne carrots and a little salt.
  6. Stew the dish for about 40 minutes, then add quince and cover it with washed rice.
  7. After boiling, try on salt and add it if necessary.
  8. After 10 minutes, put the prunes on top of the rice and continue cooking for about half an hour.
  9. Pilaf from a duck in a cauldron from Stalik Khankishiyev is ready. Before serving, it can be decorated with juicy pomegranate seeds.

Read also:chicken pilaf

With the addition of garlic and spices

Ingredients:

  • a pound of duck meat;
  • two glasses of rice;
  • one onion;
  • two carrots;
  • two tomatoes;
  • one pod of sweet pepper;
  • vegetable oil;
  • two cloves of garlic;
  • spices for pilaf.

If you prefer to collect a set of spices yourself, be sure to include saffron (for color), zira (for piquant sourness), coriander (for a special aroma) and some dried tomatoes.

Cooking method:

  1. Duck meat is cut, laid in a cauldron oiled and stewed.
  2. Rice sorted and washed.
  3. With half-prepared meat, cereal is added to the cauldron, stirring so that moisture evaporates.
  4. Pour the ingredients with four glasses of boiling water and cook over low heat under a lid.
  5. Finely chopped onions, carrots and tomatoes cut into strips and sauté vegetables in vegetable oil.
  6. Then they are added to the cauldron, all components are mixed and allowed to be put out under the lid for another five minutes.
  7. Pepper and fresh herbs are cut into the prepared pilaf, chopped garlic is put. You can put whole unpeeled garlic heads 5 minutes before the pilaf is ready.
  8. Served with vegetable sauce or salad.

How to cook duck pilaf in a pan

Ingredients:

  • half of the duck carcass;
  • two liters of water;
  • 350 grams of rice;
  • bulb;
  • three tbsp. tablespoons of vegetable oil;
  • two carrots;
  • bay leaf, salt, seasonings.

Cooking method:

  1. Before you cook in a saucepan a delicious, crumbly pilaf with duck, cut its meat into small pieces, salt, sprinkle with spices and mix with your hands (lightly rubbing).
  2. Prepare the ducklings in a hot pan and fry them until golden brown in their own fat, without adding oil.
  3. The browned meat is distributed along the bottom of the pan and poured with water. Add bay leaf and cook on low gas for about an hour.
  4. Grind carrots, finely chopped onions. Vegetables passer in vegetable oil and add to the pan with meat.
  5. Washed rice is poured over the vegetable mass.

After 15 minutes, the pilaf from the duck in the pan is ready!

Tips for novice cooks

Pilaf is a special dish. Absolutely not complicated and unusually tasty, if you know some of the secrets of its preparation.

  1. The ingredients in the preparation of pilaf are stirred no more than one to two times. Otherwise, porridge can turn out, and not the expected friable dish.
  2. In the preparation of pilaf, several types of rice can be used and mixed: long-grain, flat, black and even multi-colored. But this is the prerogative of experienced cooks, since the cooking time of each cereal is excellent.
  3. Dried fruits give pilaf juiciness and piquant taste. With quince and prune, pilaf is obtained with a particularly delicate aroma.
  4. The more carrots in the pilaf, the tastier it is. It can be either grated, or sliced ​​with a knife in circles or straws.
  5. For a rich taste, add tomato paste to the pilaf.
  6. If the rice is ready, and there is a lot of moisture left in the pan, turn off the heat and leave the pilaf to brew under a tightly closed lid. Excess moisture is absorbed.

Pilaf with duck is a rather interesting and unusual dish, with an unusual taste. It is more piquant than the budget option with chicken and less harsh than the classic pilaf with lamb. Be sure to try it!

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