Duck pilaf in a multicooker
8 servings
90 minutes
Duck pilaf in a multicooker is a rich, aromatic dish rooted in Moldovan cuisine, where rich flavors and simple yet expressive ingredients are traditionally valued. Tender duck meat gains special softness and richness through slow cooking, while spices like cumin, turmeric, and barberry add an Eastern depth of flavor. Onions and carrots, sautéed to a golden hue, impart a sweet-spicy aroma to the pilaf, while the rice absorbs the full spectrum of flavors, turning each spoonful into a gastronomic delight. This dish is perfect for both cozy family dinners and festive gatherings.
1
First, prepare all the necessary ingredients. Thoroughly wash the duck meat and remove the skin, as there is too much fat underneath and a peculiar smell.
- Duck: 750 g
2
Grease the multicooker bowl with vegetable oil and place the meat in it. Set to 'Meat' or 'Stew' mode.
- Duck: 750 g
3
While the meat is cooking, cut the carrot into sticks.
- Carrot: 2 pieces
4
Chop the onion into cubes.
- Onion: 2 pieces
5
First fry the onion, then the carrot in vegetable oil until golden.
- Onion: 2 pieces
- Carrot: 2 pieces
6
Rinse the rice thoroughly until the water is clear.
- Rice: 450 g
7
Mix the rice with the sauté. Add all the spices: barberry, cumin, turmeric, pepper. Mix thoroughly.
- Rice: 450 g
- Dried barberries: 0.3 teaspoon
- Cumin: 0.3 teaspoon
- Turmeric: 0.3 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
8
Add the rice mixture to the meat. Do not stir, just gently shake the bowl of the multicooker to level the mixture.
- Rice: 450 g
- Duck: 750 g
9
Add water, one whole head of washed garlic, and a bay leaf.
- Garlic: 1 head
- Bay leaf: 1 piece
10
Set the multicooker to the 'Rice' mode. Once the cooking process is finished, the multicooker should be turned off (do not leave it on warming). The pressure should release on its own.
11
The pilaf is ready!
