Description
ESTIGMA Dish Caspian Turkmens of waterfowl — wild ducks, geese, geese, Northern Pintails, common only in a small region South of the Caspian, among one of the tribes of Turkmens of ogorjelica. Is a steamed stuffed bird; in the taste ratio is at the level of international culinary standards; is one of the best dishes of Turkmen national cuisine.
Ingredients
-
Duck
1 piece
-
Figure
2 cup
-
Apricots
2 cup
-
Raisins
1 cup
-
Onion
4 piece
-
Sesame oil
1.5 cup
-
Zira
1 tsp
-
Garlic
1 piece
-
Peppers red hot chilli
1 tsp
-
Black pepper
1 tsp
Cooking
To prepare the duck, singe, remove the feathers and RUB inside with salt moderately. Dried apricots and raisins wash and cover with cold water. Wash rice and cover with water for 40 minutes. For this dish, I used white long grain rice "Indica" of the company Mistral
Let's start with cooking the filling. Onion peeled, cut into cubes, put it in the cauldron, which is already well warmed sesame oil. If you are preparing this dish is venison, the use of sesame oil is considered to be a prerequisite. Oil in combination with rice and dried apricots helps to eliminate odor game and to give the dish a distinctive national flavor. Onion fry until transparent state
add to it the chopped apricots, raisins, pomegranate or lemon juice and all the spices.
Simmer, occasionally stirring for 10 minutes, the vegetables and dried fruit. The filling is ready leave it to cool down.
Prepared duck stuffed with stuffing and sewn up. In the cauldron, add a Cup of sesame oil and spices, put in the filling.
On slow fire fry the duck until dark Golden brown on all sides for 20-30 min, add 1.5 glass of water and continue to simmer on a slow fire, periodically spraying it with juice and turning from side to side.
The duck is ready to shift into another bowl. The juice left from roasting the duck, spread the rice and remaining filling. Add 2 Cup boiling water, cover and bring the rice on low heat, until tender.
Rake the rice almost ready, put back in the cauldron, the duck, breast down, cover the rice and heat the dish for another 10 minutes on the fire. Finally, turn off the fire, leave Istica another 10 minutes to rest under the lid and walk until fully cooked, and then served to the table.
Serving the bird is cut into portions, and the rice and toppings garnish, mixing, on opposite sides of the plate. Bon appetit.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.