Duck pilaf in a slow cooker. Rice with duck in a slow cooker How to cook pilaf with duck in a slow cooker

Authentic Uzbek pilaf is a tasty and satisfying dish that can be prepared from almost any type of meat and cereals. The most successful for this oriental treat are fatty meats and long rice, then the pilaf turns out to be even more tender and airy. Duck pilaf in a slow cooker is an exquisite treat that can be safely prepared for a festive table.

Juicy pieces of duck and crumbly fragrant rice with vegetables will appeal to even adherents of diet food. Despite the fact that the dish turns out to be quite high-calorie, one portion of this oriental treat will not harm the figure, and the amazing taste of pilaf will give a lot of positive emotions.

Using a slow cooker will not only help reduce the time spent in the kitchen, but also make the cooking process quick and easy. It is enough to prepare all the necessary products, put them into the bowl of the device, set the required time, and all that remains is to wait for the incredibly tasty and appetizing duck pilaf to be ready.

Pilaf with duck in a slow cooker

A classic cooking method that requires a minimum of products and time to prepare. Optionally, you can add an apple or quince - fruits will give the dish a special piquant taste and oriental aroma.

Ingredients for the dish:

Duck - 500-700 g

Rice - 2 cups

Carrots - 1 pc.

Bulb onion - 1 pc.

Barberry - 1 tsp

Zira - 1 tsp

Garlic - 5-6 cloves

Water - 4 glasses

Seasoning - 1 tbsp. l.

Salt - to taste

How to cook:

Prepare all necessary products. It is advisable to take the duck with pieces of fat, if you use fillets, you can take a little other animal fat or vegetable oil. Rinse any long-grain rice well to remove dust and excess starch; if the cereal is durum, it must be soaked for 30-50 minutes in advance.

Cut the meat into small pieces, cut the fat separately.

Peel onions and carrots, rinse in water and pat dry with paper towels. Chop the onion into rings 2-3 mm thick. Cut the carrots into thin strips or sticks, the thickness of which should also be no more than 2-3 millimeters; it is not advisable to grate the root crop.

Turn on the multicooker on the “frying” or “baking” mode, warm up a little and put pieces of fat in the bowl. Add zira to them and melt the fat. When the fried pieces acquire a golden crust, they must be removed. It is also desirable to drain excess fat, leaving 70-100 ml for frying products.

Put the prepared onion into the hot fat and fry for 1-2 minutes until it becomes slightly transparent.

Add pieces of meat and continue to fry for another 10-15 minutes until golden brown, constantly stirring the food, not letting them burn, otherwise the pilaf with duck will be bitter.

Add carrots, stir and sauté until soft, 1-2 minutes more.

Put salt and spices, you can add a ready-made mixture of seasonings.

Fill the food with water, close the multicooker with a lid and switch it to the “cooking” or “stewing” program.

Cook zirvak until the meat is soft for about 10 minutes, but do not allow the gravy to become cloudy.

Place prepared rice. If it was pre-soaked, drain the liquid well and let the grits dry slightly.

Level it in an even layer so that it is completely covered with gravy, close the slow cooker again and switch it to pilaf mode.

Pilaf with duck in a slow cooker is cooked for about 40 minutes, in some models the time can be set manually. When the readiness signal sounds, turn off the device and let the pilaf brew for another 5-10 minutes.

Serve the finished treat in a wide flat plate with sweet and sour sauce, fresh or boiled vegetable salad. Bon Appetit!

· To remove the specific smell of duck fat, you can add pieces of quince or green apples to pilaf, which will need to be fried along with vegetables and meat.

· If you use pulp without fat, you can add a piece of bacon or tail fat for juiciness.

· Any vegetable oil can be used for frying food.

04.01.2019

When the traditional pilaf options - with beef or chicken - are already tired and you want something new and interesting, you can try less familiar types of meat. For example, take a duck: it is very juicy, fatty and will turn your pilaf into a real holiday meal. However, you need to figure out how to work with it correctly, what parts to use, how to supplement it.

The most important thing in any pilaf is the right products. Rice is one of the most significant ingredients: Basmati or Jasmine varieties are ideal because they have a pleasant aroma and remain crumbly. If they are not available, use any long-grain varieties, since the round varieties have more starch and quickly turn into porridge. Although, in order for the grains not to stick together, you can additionally prepare them: brown in a small amount of oil until golden brown before pouring water.

As for the duck - the central component of a particular recipe, many housewives do not take a specific part, but the whole carcass. But this is justified only in a situation where pilaf is prepared for a large family or for the arrival of guests, since there are a lot of dishes. If you are targeting 2-3 people, limit yourself to breasts or thighs. At the same time, traditionally, the duck is cut into medium-sized pieces, keeping even small bones, and the fillet is not removed, as is often done with chicken for pilaf.

The duck must be properly prepared for pilaf: remove all the fat in order to use it later for frying vegetables and meat, and also, if desired, remove the skin.

Like all oriental dishes, pilaf requires the addition of a large amount of spices, which create its specific taste. According to the classic recipe, these are zira, barberry and turmeric. The latter is also responsible for the golden color of rice. If desired, you can add a little ground pepper, sweet paprika and even coriander - the latter creates an incredible spicy aroma.

Oriental duck pilaf in a slow cooker: a step by step recipe

How are Russian housewives accustomed to seeing classic pilaf? With the obligatory use of fried finely chopped onions and slices of carrots. However, in the eastern recipe, in addition to these products, garlic is also recommended - moreover, with a head, black small raisins, as well as saffron instead of turmeric and red rice to replace the usual white. In addition, chickpeas are very often present in oriental pilaf: Turkish peas, which have a pleasant nutty taste.

Ingredients:

rice - 400 g;
duck (thighs) - 400 g;
chickpeas - 40 g;
carrots - 400 g;
onions - 3 pcs.;
raisins - 2 table. spoons;
a head of garlic;
vegetable oil - 2 table. spoons;
salt;
saffron - 1/2 tsp. spoons;
zira, barberry - 1 tsp. spoon.

Cooking method:

Utkoplov, aka Duck Pilaf. Performed for the first time

Recently, we have a trend to try out kitchen gadgets. We are like people too. What? Let's continue. I want to try to cook duck pilaf. I usually make lamb pilaf with devzira rice on the stove. It turns out a delicious crumbly pilaf. But when something is cooked from a duck, then I will definitely make pilaf from the frame too. The breast and legs go for food, and the very pulp remains for pilaf.

But the duck produces some kind of viscous fat and completely crumbly rice does not come out. Therefore, I usually take starchy rice and deliberately make something similar to risotto to turn a disadvantage into dignity.

But it is so. By the way. Today I have unpolished Tajik devzira rice from a Central Asian village. Let's make it.

The set of products for pilaf is simple and unpretentious:

-duck skeleton;
- devzira rice;
- two carrots;
- several bulbs;
-garlic;
-vegetable oil;
-salt, red pepper, barberry, zira.

The main part can be seen in the picture.

First of all, set the multi mode Multicook with a maximum temperature of 130 gr. Trim skin and fat from duck and throw it on the calcined oil in the bowl. Fry until cracklings.

We take out the greaves and give them to the cats - they are not good for a snack (not a beetle).

We cut the frame along the joints and lay it in the bowl

Fry until color appears

Cut the onion, no matter how, into cubes or feathers and put in a bowl

In the meantime, cut the carrots into not very thin pods.

And there too. Barberry, cumin and salt there

Gently wash the rice without sudden movements and mixing. It tends to break. We check for readiness and softness what is left of the duck. And if the duck is ready, put the rice in the bowl

Carefully pour boiling water at the rate of about one and a half boiling water per rice by volume. Moderation should be exercised, because in case of lack of boiling water, it can be added. And in case of excess, you will definitely get porridge or some other shit. The lid is not closed all the time.

As the water evaporates, we insert garlic with cut off asses, add salt, put whole hot peppers (it will be difficult to eat with broken ones). In general, bring to taste.

All health! Don't lose your appetite!

Your © Tiberius

Pilaf is a fairly popular dish of oriental cuisine, which is prepared from rice and meat (most often they take lamb or pork) and rice. As a rule, lamb or pork is used for its preparation. But no less tasty and crumbly will be pilaf with a fragrant, fatty duck. This dish can be safely served to the most desired guests. I assure everyone will be happy.

This time I used a slow cooker to cook pilaf - it has become an indispensable assistant in the kitchen when I don’t have time to cook at all. I take part only in the preparatory part of all the ingredients - then her work. She will even call when the plov is ready. So, we are preparing fragrant, tasty, crumbly duck pilaf in a slow cooker.

Ingredients

To cook duck pilaf in a slow cooker, you will need:

duck - 700 g;

carrots - 1 pc.;

onion - 2 pcs.;

garlic - 3-4 cloves;

rice - 300 g;

water - 800 ml;

seasoning for pilaf (turmeric, coriander, paprika, zira, barberry, red pepper) - 1 tbsp. l.;

salt - to taste.

Cooking steps

Prepare the necessary ingredients. Wash the duck and cut into small pieces. If you do not want to see bones in pilaf, cut off the pulp and use only it. Cut duck fat from meat.
Turn on the multicooker on the "Frying" function and, when the bowl warms up well, put the chopped duck fat. If there is a lot of fat on the duck, you don’t need to use all of it, otherwise the pilaf will be very fatty, and this will not decorate it. Duck fat can be used in another dish, for example, bake potatoes with it.

Put the onion into the fat boiling in a slow cooker and, stirring, bring to softness (within 1-2 minutes).

Peel the carrots, wash them, cut them into strips and put them into the multicooker bowl with the fried pieces of duck.

Sprinkle seasoning salt immediately.

Put the peeled garlic cloves and pour in the water. Switch the multicooker to the "Extinguishing" function, close the lid and continue cooking for 30-35 minutes.
At this time, rinse the rice, changing the water 4-6 times until the water is completely clear.

At the end of the "Extinguishing" function, pour the rice into the multicooker bowl. Water should cover the rice by about 1-1.5 cm. If there is less water in the bowl, pour in the missing amount of hot boiled water.

Switch the multicooker to the "Pilaf" function, close the lid. And now you can do your own thing. After 36 minutes, the multicooker will invite you to try the cooked duck pilaf.

This time will be enough for the rice to cook, absorb all the liquid and at the same time not boil, remain crumbly.

Before serving, gently mix the rice and put it on a dish.

Fragrant, satisfying, incredibly tasty duck pilaf cooked in a slow cooker, you can safely treat your household, guests, friends, neighbors...

Bon Appetit! Cook with love!

Duck pilaf is a dish with a rich and bright taste that can be prepared with all kinds of additives. Made in a cauldron or a saucepan, in an oven or a slow cooker, it always remains hearty and tasty.

Duck pilaf in a cauldron is an option for real gourmets. Poultry stewed on a fire, with fragrant spices and the smell of smoke, is a real delicacy. You don’t have to eat such dishes every day, but creating something like this at least occasionally is definitely worth it.

Cooking on charcoal in unusual dishes requires skill, so do not be upset if the result is far from ideal the first time. On the second or third attempt, everything will definitely work out.

For the recipe you need to prepare:

duck - 1 pc.;
rice for pilaf - 500 g;
onion (large) - 2 pcs.;
carrots - 2 pcs.;
garlic - 1 head;
water - 1.5 l;
salt, spices

Cooking:

The meat is separated from the bones and fat, cut into medium-sized pieces.
Fat is melted in a cauldron.
The meat is laid out in it, fried until a light brownish crust is formed.
In a dish with a duck, onion chopped with feathers and carrots chopped into strips are placed.
The ingredients are mixed and stewed for 7 - 10 minutes.
Then salt, spices and rice are added.
After the rice has absorbed the fat and spice flavors, water is added. Garlic cloves are placed on top and the cauldron is covered with a lid.
The dish can be removed from the heat after 30 - 35 minutes.

In the preparation of duck pilaf, vegetable fat is practically not used. Waterfowl lard has a much more expressive flavor than sunflower oil, so if frying was done using it, the dish turns out to be incredibly tasty and aromatic.

With quince and prunes

Fruits are a frequent addition to poultry culinary delights. Duck pilaf with quince and prunes is a vivid example of this.

The fruit acids help tenderize the meat, and the prunes give it a smoky flavor that's noticeable even if the duck hasn't been cooked over an open fire.

For the recipe you need:

duck - 1 pc.;
prunes - 7 - 8 pcs.;
large quince - 2 pcs.;
rice - 400 g;
walnut - 5 - 6 pieces;
honey - 2 tbsp. l.;
water - 1.2 l;
salt, spices for pilaf.

Procedure:

Poultry meat is prepared (fat is cut off, separated from the bones, cut).
The fat is melted, meat pieces are added and fried for 5 - 7 minutes.
Put salt, spices and sliced \u200b\u200bfruit, leave for another 10 minutes.
Pour in the washed rice. The ingredients are mixed, allowing them to soak in the smells of each other.
After that, chopped nuts, honey are added, water is poured in and the dish is left to stew under the lid until cooked.

Bake in the oven

An excellent pilaf is also possible if you cook it in the oven. Unlike cooking in a cauldron outdoors, baking in the oven allows you to more reliably control the temperature, which means that the risk of spoiling the food is significantly reduced.

Prepare products:

duck - 1 pc.;
long grain rice - 500 g;
tomatoes - 4 pcs.;
onions - 2 pcs.;
carrots - 2 pcs.;
water - 1.5 l;
salt, spices

Work order:

Meat is separated from bones and fat.
The fat is spread on a heat-resistant dish, chopped meat is placed on top.
Rice is mixed with chopped vegetables, flavored with salt and spices.
Grains and vegetables are placed on top of the meat. Pour water, cover the form with foil and cook at a temperature of 200 degrees for 45 - 50 minutes.

Duck pilaf in a slow cooker

Delicious pilaf is obtained if you cook it in a slow cooker. Most devices have the "Pilaf" function - it is this function that is used to bake the dish.

If there is no special “Pilaf” mode in a particular multicooker model, you can use the “Extinguishing” button.

For cooking you will need:

duck fillet - 500 g;
rice - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
oil for frying - 2 tbsp. l.;
water - 900 ml;
salt, spices

Cooking step by step in a slow cooker:

Pour vegetable oil into the bowl, set the "Frying" mode for 15 minutes.
We spread the meat, fry it on several sides with the lid open.
We send chopped vegetables to the bowl, stew with the bird.
Pour spices and rice, salt, mix.
Pour in water, cover the device with a lid, set the “Pilaf” mode for 25 - 30 minutes.

With garlic-spicy taste

Pilaf, like no other dish, is famous for its unique taste and pronounced spicy aroma. To achieve such characteristics, it is necessary to add the right set of spices to the dish.

Note! It is recommended to use such spices as: turmeric or saffron, cumin, black pepper, paprika, dried tomatoes, coriander, garlic, barberry. In some cases, juniper seeds are added, which gives the rice a smoky coniferous note.

Required Ingredients:

duck - 1 pc.;
carrots and onions - 2 pcs.;
rice - 500 g;
garlic - 1 head;
water - 1.5 l;
salt, spices

Cooking:

The duck is cut, separating the fat and bones.
Fat is melted, meat cut into small pieces is fried in it.
Carrots and onions are chopped and sent to the bird.
Spices, salt and rice are introduced, mixed, the cereal is allowed to be saturated with the aromas of other products.
After that, add water, garlic and leave the dish under the lid to stew until tender.

Crumbly duck pilaf in a saucepan

Many housewives do not know how to cook a real crumbly fragrant pilaf in a saucepan. But it's not difficult at all! The technology is reminiscent of stewing cabbage rolls after frying. The main thing is to observe the ratio of rice and water, then the cereal grains will not stick together.

For the recipe take:

duck meat - 500 g;
long grain rice - 400 g;
carrots and onions (large) - 1 pc.;
water - 1 l;
salt, spices

Work order:

The duck is cut, fried in its own fat or vegetable oil in a pan.
Chopped vegetables are allowed along with meat.
Add salt, spices and rice, mix.
When the rice is saturated with aromas, all the ingredients are transferred to a saucepan, water is added, covered with a lid and simmered over low heat until cooked.

Important! To get friable pilaf, use only long-grain rice. Grains should be white in color, the same size, which indicates a good quality product.

Cooking pilaf is a creative process that opens up many opportunities for the culinary specialist to experiment. By changing the ingredients, you can endlessly play with flavors and surprise your home with new variations of a familiar dish.

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