Ishchikma
Description
Sesame oil, prunes (or dried apricots), and rice help to mellow the specific gamey smell of wild game. But if you don't have wild duck, this recipe works perfectly for domestic poultry too. Since I didn't have a cauldron, I used a multicooker. My "assistant" handled the job wonderfully. Happy cooking!
Instructions
- 1
Step 1
Prepare the necessary ingredients. Rinse the rice, soak it in cold water for 40 minutes, then drain in a colander. Soak the dried fruits in boiling water for 20 minutes, then drain in a colander. Peel the onion and dice it.
- 2
Step 2
Wash the eviscerated duck, dry it with paper towels, and rub the inside with a little salt.
- 3
Step 3
Turn on the "Sauté" mode. Pour 1/2 cup of oil into the multicooker bowl, heat and sauté the onion until soft.
- 4
Step 4
Chop the apricots. Add the dried fruits, pomegranate juice, and half of the spices to the bowl. Simmer for 10 minutes, then cool.
- 5
Step 5
Place the stuffing into the duck and sew it up.
- 6
Step 6
Heat 1 cup of oil and spices. Brown the duck on all sides for 20-30 minutes. Pour in 1.5 cups of boiling water and simmer the bird, basting with the sauce and turning occasionally, for 40-60 minutes. Transfer the cooked bird to another dish.
- 7
Step 7
Add rice, 2 cups of boiling water, and salt to the remaining sauce. Cook the rice until done under the lid, using the "Grain" setting for 20 minutes.
- 8
Step 8
Make a depression in the rice, place the duck in it, cover with rice, and heat for 10 minutes using the "Stewing" mode. Turn off the multicooker and let it steam under the lid for another 10 minutes.
- 9
Step 9
Cut the duck into portion pieces and serve. Do not mix the stuffing and rice when serving.