Burmese Roasted Duck Un-bae-jo
8 servings
210 minutes
Burmese-style fried duck un-be-jo is a dish where the author's cuisine reveals its sophistication. The duck prepared with this recipe is infused with the aromas of spices and greens, creating a rich, intense flavor with light fruity notes from the apples. The tender meat, soaked in the juices of the filling, melts in your mouth, while the crispy crust adds extra textural depth to the dish. Potatoes stewed in sour cream complete the gastronomic composition, turning dinner into a true culinary journey. This dish is perfect for festive occasions or cozy family dinners, filling the atmosphere with warmth and aromas of traditional cuisine with an authorial touch.
1
Gut the duck and rinse it well.
2
Rub the inside of the duck with a mixture of mustard, vegetable oil, and herbs.
- Mustard: 2 tablespoons
- Vegetable oil: 2 tablespoons
- Green: 1 bunch
3
Mix liver, kidney fat, minced meat, breadcrumbs, parsley, peeled and finely chopped apples well and fill the duck with this stuffing. Season with salt and sugar.
- Pork: 500 g
- Beef fat: 150 g
- Breadcrumbs: 2 tablespoons
- Parsley: 20 g
- Apple: 2 pieces
- Salt: to taste
- Sugar: pinch
4
Sew the duck and give it the right shape.
5
Grease the baking tray with fat or pour a small amount of broth into it, place the duck on it and put it in the oven. Braise until done, frequently basting with juice.
- Chicken broth: 500 ml
6
When the duck is roasted, pour it with the prepared broth.
- Chicken broth: 500 ml
7
Shortly before the end of frying, add 6 peeled, quartered potatoes, pour sour cream over them, and simmer on low heat until cooked.
- Potato: 6 pieces
- Sour cream: 250 g
8
If the duck's skeleton is removed, the duck can be sliced. Serve with fluffy rice. Serve the sauce separately.