Duck-based on dymlama

Description

Duck motives dymlama. Or dimlama of duck? In General, call it what you want, in order to tell. But the result, alas, was already (!) very, I tell you..., quickly and mercilessly eaten. And nobody, seriously, not even blinking. ... Maybe just not yet?

Ingredients

Vegetables

2 kg
Duck

1 piece
Spices

1 Tbsp

Cooking

So, here it is – a duck. Home. Cottage cheese and other sorts of purely natural and environmentally friendly food fed, water well spoona. Ask – how do you know? Duc it with his, as they say, the garden. Therefore, the claim.

And vegetable whole set... you know, I was waiting for "then", when all will grow and zakolositsya, and thus be ready to eat in the cooking process dymlama. Here's a basket I brought from the garden.

Peel and crumble. Something like this. And dice – does not matter.

Pepper. That everyone is talking that he is Bulgarian. Although, for example, against the Hungarians. And I don't agree. Well what he is Bulgarian, if we have in the suburbs is increasing. Generally speaking, he is not yet ripe. And grade some interesting. It is filled with green. Then purple – black. And after that colors begin to blaze. And on one Bush can be yellow and red, for example. BUT ... yet he's like this.

Of course, until what is called "skinny" and not very juicy.

Tomatoes are also still in force are not included. Basically, slightly zabureli. But blushed some. Summer is now rainy. The sun is not enough. Although, if to speak about personal preferences, I like just like that. That was with tordinci this....

Cut, as usual for dimlama, poperek.

Well, everything was prepared. The cauldron will start to "charge". The duck was not very big, about three or just maybe more kilos. All the pieces of fat from the neck area, with a tail and other cutting spread on the bottom of the cauldron. So.

Then a layer of onions. I cut "on the circle" two rather large bulbs regular and one red. So the first layer went the bulb completely. And then slightly added some salt. One and a half tea spoons. More is not necessary. Then the salt will add.

And on top of the onions, I laid out part of the wings.

And on top of the bones, almost formed hips and Breasts. Or rather pieces of Breasts. I breast divided into four parts.

And then went to the red onion, an Apple, a few sweet and sour and a little prisolit, added chopped peppers and mix "for meat". There's all different ways are mixed. But generally speaking, there's room for imagination ... in accordance with the tastes and personal preferences.

Then puts a layer of tomatoes so that the meat was completely covered and peppers the ones who called Bulgarian.

Then I have added tomatoes and eggplant are laid out. Tomatoes went only about six medium size Blues and a few I crumbled. It is not very large.

A little prisolit not hurt. And the final layer of seven pieces potatoes medium size, coarsely chopped and a couple of carrots. Spread too evenly. Top green bouquet. I just had a dill and parsley. But this is also not for everybody. Someone that loves something and put it in.

Because of their personal relationship to barberry, I added a spoonful of tablespoon of these berries is so cute to me. Piquant acidity will be ...

All. Kazan "charged". Cover tightly need. It is best that this type of bowl to get as tight as possible.

And then the standard cover is a place. Fire bred to start strong.

When the first charge will burn through it in about about twenty minutes in a pot is already like this.

What I showed you in this picture is actually a violation of the technology not applicable. But I went for it. For clarity, so to speak. And then keep the cauldron "candle". Ie, feeding the fire with chips, so the heat was very weak. The process is ongoing and at least a half hour. Tedious, of course, exercise, but the result is worth it. Chesslovo.

And ... actually that's. Open the lid.

Then carefully take out the vegetables from the cauldron, trying not to crumple.

And here's the meat. Steamed in vegetable juice ... not even welded or braised, and Protamine in this vegetable environment. Here even the definition is difficult to find. But the juice, in contrast to the meat option anyway, and no longer appeared. Duck!!! All that at the bottom of the cauldron was vitaminas. It turned out this gravy. Rather, again, fat, but the fat one from birds, waterfowl, and that means harm from it just will not. It is certainly better to use as gravy. To the mashed potato there, or, for example, porridge of buckwheat. Really work right mess, I assure you.

And now "business", that is, pieces of duck. As a garnish, of course, the same steamed vegetables. Here's dimlama of duck! Angel you for a meal!

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