Duck kebab
Description
The recipe won't take much time. In past centuries, kalya was considered a festive dish, but over time it has almost fallen out of use. Preparing duck kalya with fermented prunes will undoubtedly impress your guests. This is a very hearty and exceptionally delicious dish with a tart plum flavor. Instead of fermented sloes, you can use marinated plums. The soup is ready to serve.
Instructions
- 1
Step 1
1. Gut, clean, and rinse the duck. Roast the duck in the oven until cooked through.
- 2
Step 2
2. Remove the duck from the oven, let it cool slightly, then cut into large pieces. Place the duck into a large pot and cover with cold water. Add one onion, halved and charred over an open flame, along with the carrot, and bring the broth to a boil. Peel the cucumbers and remove the seeds, then cut into pieces. In a skillet, sauté shredded beetroot in duck fat. Once the beets are soft, add the pickled cucumbers and cook for 15 minutes. Add the pickle brine, cover with a lid, and simmer over low heat for 30 minutes. In a skillet, sauté the remaining chopped onion, carrot, and parsley root.
- 3
Step 3
3. Add the vegetables to the duck broth. Cook until done. Ten minutes before the end of cooking, add the fermented sloe. Add spices to taste (cumin, coriander, etc.), garnish with lemon slices, and serve.