Wild duck shulum
8 servings
80 minutes
Shulyum is a traditional dish made from wild duck in Caucasian cuisine, embodying the atmosphere of a hunter's campfire and the unique taste of game. It is a hearty soup with a rich aroma where tender duck meat harmonizes with the sweetness of carrots, the spiciness of onions, and the tenderness of potatoes. During preparation, the duck is first marinated to eliminate its specific smell and then fried until golden brown to acquire a rich flavor. Vegetables and spices complement the dish, adding depth and richness. Shulyum is served hot, often with herbs and fresh bread to emphasize its richness. It is an ideal treat after a long day outdoors that can provide warmth and comfort. The dish is popular among hunters and outdoor cooking enthusiasts due to its simplicity and nutritional value.
1
Pre-soak the wild duck for 2-3 hours in a weak vinegar solution (to avoid fishy smell)
- Duck: 2 pieces
2
Clean the duck from the skin, cut it into pieces, and fry in a small amount of vegetable oil until golden brown.
- Duck: 2 pieces
3
Chop the onion and carrot into large cubes and add them to the duck, sauté for another 5-7 minutes.
- Carrot: 1 piece
- Onion: 2 pieces
4
Cut the potatoes into large pieces, add them to the duck and vegetables, pour in water, and add garlic. Simmer on low heat for 30-50 minutes.
- Potato: 6 pieces
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
