Hunter's duck shulym
Description
The dish is prepared without unnecessary complications. Recipe: the finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I used the hind part of a duck, cutting it into small pieces for faster cooking. Peel the potatoes, onion, and carrots; remove the stems and seeds from the bell peppers; and simply rinse the tomatoes. You can also use a few cloves of garlic.
- 2
Step 2
Grate the carrot on a coarse grater, and chop the onion and sweet pepper into small cubes.
- 3
Step 3
In a large skillet, heat the vegetable oil and first fry the duck pieces for 10 minutes, stirring occasionally. Then add the chopped onion, garlic, and carrot, mix well and cook covered for another 10 minutes.
- 4
Step 4
At the next stage, add the tomatoes cut into small pieces to the pan, cover with a lid, and cook for another 5-7 minutes until the tomatoes become very soft.
- 5
Step 5
Transfer the contents of the skillet to a pot, making sure to pour in all the juices that remained in the skillet.
- 6
Step 6
Cut the potatoes into small pieces (larger than for soup) and place them in a pot. Add salt, pepper, and spices to taste. Pour in water to cover the potatoes by about one finger's width. Place on the stove and bring to a boil, then reduce the heat to the minimum and simmer, covered, for 1 to 1.5 hours. Cooking time depends on the potato variety and the desired consistency of the dish. For example, I prefer potatoes that keep their shape and don't fall apart. Therefore, I cook this dish no longer than an hour—by that time, the duck is also fully tender, and the potatoes remain just the way I like them.
- 7
Step 7
The hunter's duck shulym is ready. Serve hot, garnished with fresh herbs.