Uzbek pilaf with duck
16 servings
120 minutes
Uzbek pilaf with duck is a dish that embodies the rich traditions of Uzbek cuisine. This pilaf is distinguished by its rich aroma thanks to tender duck infused with spices and sautéed onions. The key to preparation is following the correct sequence of steps: from creating the fragrant zirvak to ensuring the rice absorbs all flavor nuances. A key element is the large julienned carrots that add sweetness and brightness to the pilaf. It’s best cooked in a kazan over an open fire, enhancing its traditional taste. The zirvak, containing meat, vegetables, and spices, is simmered to a rich broth that turns the pilaf into a true Eastern delight. It is eaten hot, accompanied by fresh vegetables and herbs, while the aroma of cumin makes it truly unforgettable. Uzbek pilaf with duck is a story of flavor born in the steppes of Central Asia.
1
Carrots must be cut into large sticks. Under no circumstances should you grate them or buy pre-cut thin carrots used for Korean salads. Thin carrots will disappear in the pilaf during cooking, which is unacceptable!
- Carrot: 10 pieces
2
We cut the onion into rings. The thinner you slice the onion, the faster and more intensely it fries. It's easier to burn thinly sliced onion than coarsely chopped, and burnt onion in pilaf is at least not pretty (and not tasty).
- Onion: 6 pieces
3
We wash and cut the duck into fillet parts. Plov can be cooked on a gas or electric stove (it's harder on electric and requires certain skills, and it's impossible to cook plov on induction), or over an open fire (in a cauldron)! No pots, enamel bowls, or buckets! This is plov, not army porridge.
- Duck: 1 piece
4
Heat the pot well over high heat, then heat the oil. Add the bones you separated from the meat and fry for 5 minutes. (If you only have pieces of meat, start from step 5)
- Vegetable oil: 1 glass
5
We fry the onion. The onion gives color to the pilaf. The more you fry the onion, the richer the color of the pilaf will be. If you cook pilaf without onion, it will be almost white (this type of pilaf is made for weddings and is called 'wedding'). The onion must be stirred constantly to prevent burning. The remaining color will come from the carrot.
- Onion: 6 pieces
6
Now it's time for the meat. Add the chopped duck to the sautéed onions and fry until half-cooked, stirring thoroughly. The meat should be almost ready and slightly browned when you add the carrots. At first glance, it may seem like there is too much carrot. I put it right to the edges of the pot. Don't be scared. It's just right! Without carrots, the pilaf won't be pilaf. Fry over moderate heat, stirring the onions, meat, and carrots thoroughly. We determine the readiness of the carrots as follows — they should bend but not break. By this time, the onions will have almost disappeared. You shouldn't see them in the cooked pilaf. They will completely disappear before adding the rice, but more on that later. Now is the time to put the kettle with water on the fire. You should have boiling water ready.
- Duck: 1 piece
- Carrot: 10 pieces
7
Fried onions, meat, and carrots are poured with boiling water. This is the BASE of pilaf. It's called zirvak. It needs to be prepared correctly, in the order described above. The quality of your pilaf depends on it. Zirvak cooks for 40 minutes. Better for an hour! Actually, one and a half hours! By the way, zirvak can be prepared in advance, even a day before guests arrive. The base is still the base. This is not pilaf yet :) While zirvak is cooking, we prepare devzira rice (I use barakat) and garlic with cumin.
- Devzira rice: 1 kg
- Garlic: 1 head
- Cumin (zira): 1 tablespoon
8
After 45 minutes from the boiling of the zyrvak, we add garlic (I clean it and put it in cloves) and cumin.
- Garlic: 1 head
- Cumin (zira): 1 tablespoon
9
SALT!!! We need to salt the broth so that it is a bit over-salted. Some of the salt will be absorbed by the rice. Stir and cook for another 15-20 minutes. No other spices in the pilaf! No khmeli-suneli for aroma, dried parsley, marjoram, basil, or curry. Only cumin.
- Salt: to taste
10
If you take cumin in your palm and rub it with your fingers, the aroma of this spice will be richer and brighter. The zervak is ready. We bring this broth to a boil and add the rice. We spread it in small heaps all over the pot, then carefully level it with a slotted spoon. DO NOT STIR!!! The water should cover the rice by 1.5–2 cm on top. If needed, you can add some boiling water, which should always be at hand.
- Cumin (zira): 1 tablespoon
- Devzira rice: 1 kg
11
Once the rice is spread evenly, increase the heat. To make the water boil faster, you can temporarily cover the pot with a lid, but once it boils, remove the lid. Use a slotted spoon to push the rice from the walls to the center and make holes with a wooden stick (like a sushi stick or a wooden spoon handle) for better evaporation. When water stops bubbling from the holes you made, flatten the rice and cover with a lid. Turn the heat to its lowest setting and wait for 20-25 minutes.
12
We mix the pilaf from the bottom to the top. We mix carefully but thoroughly, so the carrots are mixed with the rice and meat. Your authentic Uzbek pilaf is ready!