Pilaf with duck and prunes

Pilaf with duck and prunes

Preparation description:

It is not necessary to remove the skin and bones from the duck, you can simply cut it into pieces. It is best to take unprocessed prunes, of course it is not so beautiful, but it is definitely much more useful. It is best to take rice special for pilaf or brown.

Prepare all the necessary ingredients for cooking pilaf with duck and prunes.

Remove the skin from the duck, remove the bones and cut into pieces, add spices and mix. Heat the oil in a heavy bottomed pan and fry the duck for 2-3 minutes while stirring.

Peel and cut the onion, add to the duck. Peel the carrots and cut into medium strips, put in a pan. Fry for 10 minutes over medium heat, stirring.

Pour half the hot water into the pan, salt and simmer everything over low heat for 15 minutes.

Rinse rice thoroughly until clean water and put in a pan, level.

Wash the prunes and add to the pilaf.

Pour the remaining hot water into the pilaf. It should be two centimeters higher than the rice.

Insert a head of garlic into the middle of the rice, close the lid. Cook pilaf over low heat for 30-40 minutes. After a while, turn off the heat and let the pilaf stand under the lid for another 10 minutes.

Bon appetit!

Releated receipts: