Pilaf from duck in a slow cooker. How to make pilaf from duck in a slow cooker

Pilaf is the traditional food of oriental cuisine. He is loved for a rich taste and satisfaction - a combination of rice and meat as always on top! In the preparation of pilaf, preference is mainly given to fatty varieties of meat (pork and lamb), but no less high estimates deserves a dish with a duck. Pilaf from a duck in a slow cooker is scattered, delicate and incredibly aromatic. This is a great choice for dinner for a large friendly family. We offer you a selection of pilaf recipes with duck meat, among which you will definitely find your own version of the perfect dish.

The content of the article

Simple pilaf made of duck in a slow cooker

Take the following products:

poultry carcass - 800 g;
carrots - 1 pc.;
onion onion - 2 pcs.;
garlic - 4 slices;
long -grain rice - 300 g;
water - 800 ml;
ready seasoning for pilaf - 1 tbsp. l.;
salt.

How to make pilaf from duck in a slow cooker:

Run the duck carcass in running water and blot with a paper towel. Decide for yourself in what form the bird will go into the dish - if you want the pilaf to turn out to be very tender, cut the meat from the bones, partially remove the fat and put one pulp in the rice. Although some believe that the most saturated taste of pilaf provides precisely pieces of duck with bones.
Turn on the multicier pan and select the Frying mode in the list of programs. When the bowl heats well, put a little duck fat to the bottom. A little - because not all stomachs will be appreciated too fat. Do not forget that each ingredient should be in moderation. When the pieces of lard are well browned, remove them - they performed their purpose and in the future the process of making pilaf will no longer be needed.
Remove the husk from the onion and cut the head into small cubes.
Pour the onion cut into hot fat and fry, stirring actively, for 2 to 3 minutes. We need a slightly browned soft ray.
Now put the duck chopped into a roasting and cook in the same mode for about a quarter of an hour so that the meat grabs on all sides with a beautiful uniform crust.
Clean and wash the carrots, and then cut the root crop with large strips, and then send to boiling products in a multicooker bowl.
The time has come for salts with seasonings - add everything to the ingredients of the future pilaf and mix.
Clean the garlic, put your teeth in multichan and pour products with water. Change the "Frying" mode to "stew" and cut down 35 minutes.
Meanwhile, rinse the rice several times so that the water eventually becomes transparent.
When the slow cooker finishes to extinguish the products, add to the bowl rice. Make sure that the water hides the rice by about 1.5 cm. If the liquid is not enough, share hot boiled water to the desired mark.
Now put the device in the "pilaf" mode, close the lid and be distracted for 30 - 35 minutes. During this time, the kitchen assistant will cope with the task and invite you to tasting. You will be pleasantly surprised at the sight of crumbly and moderately boiled rice.
Mix the finished pilaf with a duck in a slow cooker and put a fragrant treat on a dish. Enjoy your meal!

Sweet-sour pilaf made of duck with prunes in a slow cooker

You will need the following products:

duck - 1.5 kg;
carrots - 2 pcs.;
onions-3 pcs.;
prunes without a bone - 10 pcs.;
long rice - 800 g;
salt;
garlic - 1 head;
seasoning for pilaf.

Check out the order of work:

Peel the vegetables, rinse under the tap and cut into large pieces.
Wash the prunes, hold for half an hour in warm water, and then transfer to a paper towel. Please note that only dried prunes are suitable for pilaf. Smoked dried fruits will bring well -perceptible notes of haze in the finished dish, which do not combine with the rest of the ingredients.
Wash the bird carcass, dry and cut the pulp from the bones.
Turn on the slow cooker and melt duck fat in the "Frying" mode, fry the skin of the bird. When the juice appears, remove the slopes from the bowl.
Put the chopped carrots and onions in a multicash with duck fat and fry the vegetables until golden shade.
Divide the poultry of the poultry with a knife into large pieces and add to the vegetable roasting in a slow cooker. Cook in "Frying" mode until the duck is browned.
Put in a slow cooker an unpeeled head of garlic and pre -washed rice. Continue fry the ingredients for 8 to 10 minutes.
Now pour water into the device, put prunes and seasoning for pilaf. Water should completely cover the rest of the ingredients. Replace the “frying” with the program “Pilaf” and do other things while the slow cooker will complete the task.
After the work program is completed, open the lid, mix the pilaf and leave it on the car heater for another 30 - 40 minutes. During this time, the dish will infuse, acquire a wonderful thick aroma and rich taste.

Pilaf made of duck with quince and dried fruits in a slow cooker

Prepare all the necessary ingredients:

duck fillet - 0.5 kg;
very ripe quince - 1 pc.;
carrots - 1 pc.;
onions - 1 pc.;
long -grain steamed rice - 1 tbsp.;
kuraga - 10 pcs.;
light raisins - a handful;
dates without a bone - 8 - 10 pcs.;
barberry berries - 1 tbsp. l.;
dried ground saffron - 1 pinch;
water - 2 tbsp.;
vegetable oil without smell - 2 - 3 tbsp. l.;
butter - 50 g.

Instructions for preparing pilaf from duck in a slow cooker:

Clean the onion head and finely chop, cleaned the carrot, on the contrary, chop in large strips.
Wash the quince and cut out the bone core, cut the fetus in small cubes.
Put dried fruits in a colander, wash in running water, and then pour with boiling water.
Rinse poultry and cut into large pieces.
Rin the rice in the most thorough way - the water must drain transparent.
Pour vegetable oil into the multicash, run the "Frying" program and pour chopped onions into preheated oil, and after 3 to 5 minutes carrots.
Now put pieces of duck for brown vegetables.
When the meat is slightly fried, we begin to lay sweet ingredients. First, along with a piece of butter, add a quince and mix the products.
Now lay dried apricots, raisins, dates and barberry in a multicooker, as well as saffron and salt to taste, mix the pilaf components again.
Fill the bowl with water, mix the products and allow the contents of the device to boil for about 7 minutes.
The rice queue came - transfer it to the slow cooker and run the main work program "Pilaf" for 30 minutes.
When the device works out in a given mode and goes to heating, do not open the lid right away - let the dish flow for about 20 minutes.

The finished pilaf made of duck with quince and dried fruits in a slow cooker will surpass all your expectations. Eat to your health!

Piquant pilaf made of duck in a slow cooker

The set of products is as follows:

duck meat - 0.5 kg;
long rice - 2 tbsp.;
water - 4 tbsp.;
onion - 1 pc.;
carrots - 2 pcs.;
tomatoes - 2 pcs.;
sweet pepper - 1 pod;
garlic - 2 teeth;
sunflower oil;
shafran, Zira, Coriander -1 -2 pinch;
salt;
fresh parsley.

Step -by -step guide for the preparation of pilaf from duck in a slow cooker:

Cut poultry meat into large slices.
Rice, as usual, rinse in seven waters.
Finely chop the onion, cut the carrots and tomatoes into strips and fry in vegetable oil in the corresponding program in a slow cooker.
When the vegetables are fried enough, put pieces of duck for them and cook in the same mode for about a quarter of an hour.
Now pour rice into the multichan, pour products with 4 glasses of hot water and program the function of the “pilaf” for 30 minutes.
5 minutes before the completion of the work program, put in rice unpeeled garlic, salt and spice teeth, mix the ingredients.
When you hear a signal about the readiness of the dish, open the lid, cut pepper and parsley into pilaf and let pilaf from a duck brew in a slow cooker for about 20 minutes.

The finished food is served with a salad of fresh vegetables.

Useful recommendations for making pilaf from duck in a slow cooker

Such a special dish as pilaf is prepared without delay and it turns out unusually tasty, given some nuances:

during the preparation of pilaf, the products are allowed to mix only 1, a maximum of 2, times, otherwise there is nothing to be scattered from rice and there is nothing to expect;
to make the taste of the finished pilaf more bright and rich, tomato paste is added there;
the taste of pilafs largely depend on carrots. The more root crops add to the rice, the finished the dish will be tastier. Carrots can be chopped on a coarse grater or cut in large parts;
higher aerobatics - prepare pilaf from different varieties of rice: long, black, flat. However, this can do with great experience, since the time of preparation of each type of cereal varies;
duck meat for pilaf should be cut into large slices (approximately 5 by 5 cm). The larger the piece, the more it will give juice and aroma.