Duck goulash
Description
The dish is prepared without unnecessary complications. To check if the duck is done, ensure the meat easily separates from the bone. The recipe is simple; the main condition is to properly chop the duck into pieces, sear them, and then braise thoroughly. You can add any spices and vegetables to taste. Serve the finished dish hot.
Instructions
- 1
Step 1
1. We start the preparation with rather painstaking work... The duck should be cut into medium-sized pieces. Sometimes I marinate the meat in mayonnaise before frying, but that's up to your taste preferences.
- 2
Step 2
2. Finely chop the onion and carrot. The carrot can be grated on a medium grater. Add everything to a frying pan or, better yet, a cauldron, and sauté.
- 3
Step 3
3. As soon as the vegetables begin to turn slightly golden, add the meat and sear it on both sides.
- 4
Step 4
4. Pour in water, not broth! It's better to cook duck goulash at home in a thick-bottomed pot.
- 5
Step 5
5. Cover with a lid and simmer for about an hour. You should taste the duck as its meat is specific and requires special cooking. I usually simmer the duck for about two hours over very low heat.