topfood.cloud
All recipes
Duck pilaf
Hot dishes

Duck pilaf

180 min4 serv.19 февр. 2026 г.

Description

Although there are many variations and nuances in preparing plov, the basic process remains unchanged: first, the oil is melted, then the plov base—zirvak—is prepared, followed by spices, and finally the rice. Let's get started! Plov can be cooked in a roaster, pot, high-sided skillet, or a multicooker. I prefer to cook it in a kazan.

Instructions

  1. 1

    Step 1

    Step 1

    Wash the duck breast, remove the skin, and cut into medium-sized pieces.

  2. 2

    Step 2

    Step 2

    Wash the carrots, peel them, and cut into long julienne strips. To do this, first slice the carrots lengthwise into planks about 4 millimeters thick, then cut each plank into strips. Peel the onion and slice into 5-millimeter thick half-rings or rings.

  3. 3

    Step 3

    Step 3

    To prepare the zirvak, heat the cauldron on the stove, melt the fat, add the meat of Muscovy duck, and fry until a golden crust forms on all sides.

  4. 4

    Step 4

    Step 4

    Then add the onion to the cauldron and fry until golden brown.

  5. 5

    Step 5

    Step 5

    Place the carrots on top. If there is not enough fat and juice from the duck, you can add boiling water so that the liquid covers the carrots. Bring to a boil over high heat, then reduce the heat slightly and simmer for about 15 minutes, stirring occasionally. Then add the pilaf spices, salt, and simmer for another 15 minutes.

  6. 6

    Step 6

    Step 6

    While the zirvak is cooking, you can prepare the rice: it needs to be rinsed several times in a pot until the water drained off becomes completely clear. Then, pour cold water over it and let it soak.

  7. 7

    Step 7

    Step 7

    When the zirvak cooking time is up, drain the water from the soaked rice and add the rice to the cauldron. Spread the rice evenly over the zirvak (do not stir). Add cold water until the liquid covers the rice by 1.5 centimeters. Season with salt, cover with a lid, and simmer over low heat for about 1 hour (do not stir or open the cauldron). Peel the garlic and add it whole to the cauldron 10 minutes before the end of cooking.

  8. 8

    Step 8

    Step 8

    The pilaf will be even more delicious if, after cooking, you wrap the pot or cauldron in a heat-retaining cloth and leave it in a warm place for 1 hour. Serve hot.