Description
Risotto is so versatile dish that his options are countless. But it has features that cannot be neglected. First and foremost, it is a quality figure. Suitable for pilaf long grain varieties of rice that don't fall apart in the cooking process and do not stick together. In our region, in my opinion, the ideal rice varieties Basmati. Secondly, of great importance zirvak. Zirvak is the Foundation of risotto, the meat stewed with vegetables in broth. Matter how rich Zirak you get depends on how delicious and rich risotto. And of course, spices! Without Oriental spices will not have the aroma and taste. Zira, barberry, cloves - mmm, East hovers around the house! Today I want to offer you a bit of an unusual pilaf and serve. Instead of the classic lamb or beef I took a duck. It is perfect for pilaf, it turns out very soft and scented. The fowl and dried fruits - friends forever, so as an accompaniment to duck I added dried apricots. Filing pilaf in pita bread or dough is a classic. I wanted to make this feed a portion to each guest got a little more tasty and Golden brown Filo pastry. It was very tasty and impressive!
Ingredients
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Duck
800 g
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Figure
150 g
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Dried apricots
30 g
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Carrots
1 piece
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Onion
1 piece
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Garlic
1 piece
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Zira
0.5 tsp
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Carnation
2 bottle
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Barberry
3 piece
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Salt
1 piece
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Black pepper
1 piece
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Phyllo dough
0.25 pack
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Butter
30 g
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Cilantro
1 coup
Cooking
Wash the rice until the water runs clear, fill with water and set aside.
Dried apricots finely chop and also soak for 10-15 minutes. If your dried apricots are soft, you can just wash.
From the duck legs, cut the fat. Put this fat in a heated cauldron and keep on high heat until then, until it is completely to mytopics. But don't let it burn so the dish wasn't taste burnt.
Carrots cut into cubes, and onion cubes.
Take out cracklings from the cauldron and put the onion and carrots. Fry on medium heat for about 10 minutes.
Cut the meat from the duck legs and cut it into small pieces.
Put it in the cauldron, increase the fire and fry for 5 minutes.
Add to the cauldron a glass of water, close the lid and tormented for the meat 30 minutes at low heat. In the middle of simmering, add the meat, salt, freshly ground pepper, cloves, barberry and cumin, rubbed it between his fingers.
Add into the cauldron the apricots evenly distribute the rice. In the center put the cleaned from the top layer of the garlic bulb, push it a little. Pour another glass of water. Cook the rice for 10 minutes.
Carefully raise the meat from the bottom of the cauldron and the figure sinking to the bottom, not much bother. Check for salt, if necessary podsalvage. Continue to cook until liquid absorbed into the rice, about another 10 minutes. Then turn off the heat, cover with a lid and leave to rest for 15 minutes.
Melt butter. I do this in the microwave by putting 1 minute. Lubricated with this oil the muffin tin with a cooking brush.
Phyllo dough cut into long strips. Lay out the strips overlap, greasing each layer with butter.
Now put the filling on top and press it slightly. Close the edges, lubricating oil each layer.
Bake 30 minutes at 180C.
When the dough bakes and will become rosy, on top of the form put the cutting Board and turn the shape together with her. So pilaf in the test easy to get out of shape without damaging it. Fall to each guest for one serving, sprinkle around the chopped cilantro.
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