Pilaf with duck giblets
6 servings
140 minutes
It seems to be similar to other pilaf recipes, only instead of meat there are duck giblets, and the pilaf itself is baked in the oven until it is crusty. The recipe was shared with us by Vlad Piskunov, now the brand chef of the Matryoshka restaurant.
1
Rinse the rice, cover it with warm water two fingers above the rice level, salt it, and let it soak for an hour. Drain the water, then cover the rice with duck broth and boil until cooked. Rinse with warm water.
- Basmati rice: 300 g
- Duck broth: 600 ml
2
Soak the dried fruits in warm water and leave for fifteen minutes.
- Dried apricots: 100 g
- Raisin: 100 g
3
Slice the chili pod into thin rings. Removing the seeds can reduce the spiciness.
- Chili pepper: 1 piece
4
Soak the saffron in a third of a glass of warm water. Melt the clarified butter. Wash the offal, dry with paper towels, chop finely, and fry in vegetable oil. First, add the stomach to the pan, then the heart. Sprinkle the offal with a pinch of cumin - and finally add the chili and liver, which will be ready in a minute or two.
- Saffron: 1 teaspoon
- Melted butter: 50 g
- Duck stomach: 1 piece
- Duck heart: 1 piece
- Ground cumin (zira): pinch
- Chili pepper: 1 piece
- Duck liver: 1 piece
5
Roll out the puff pastry as thin as possible. Grease a round bowl and sprinkle with a pinch of black sesame. Place the dough in the bowl so that the long ends hang over. Loosely layer rice, then offal, more rice, dried fruits, and so on until the ingredients run out. Drizzle the pilaf with saffron water and melted butter. Fold the edges of the dough and place in a preheated oven at 180 degrees for one hour.
- Yeast puff pastry: 100 g
- Black sesame seeds: 1 teaspoon
- Basmati rice: 300 g
- Duck stomach: 1 piece
- Duck heart: 1 piece
- Duck liver: 1 piece
- Dried apricots: 100 g
- Raisin: 100 g
- Saffron: 1 teaspoon
- Melted butter: 50 g
6
Flip the pilaf onto a plate and bake in the oven at 200 degrees for five minutes — until the crust becomes crispy.