Who said that beshbarmak should be prepared only from horse meat or lamb? Pretty tasty this dish turns out and from poultry meat - rich, delightfully fragrant and satisfying. Try and you will not regret, but how correctly to cook a beshbarmak from a duck we will tell you now.
Recipe for beshbarmak from duck
Ingredients:
- duck carcass - 1.5 kg;
- flour of the highest quality - 2.5 st .;
- egg - 3 pieces;
- broth chilled - 0,5 st .;
- bulb - 3 pieces;
- laurel leaf - 1 piece;
- spice.
Preparation
Duck carefully mine, process, cut the carcass into small pieces and add them to the pan. Now fill with water, salt and put on the stove to cook. This time while we knead from flour, broth and eggs a steep dough, divide it into parts and roll it into thin cakes. We give them a little dry and cut into diamonds.
Onions are cleaned, shredded by rings, we put in a saucepan, sprinkled with black ground pepper and add a laurel leaf. After that, fill it with hot duck broth and leave to stand, so that all bitterness has gone.
Welded meat is carefully taken out, and in boiling broth we cook until ready our rhombs made from dough, 5-7 minutes. Next, put the finished dough on a dish, top it with meat pieces and pour boiled beetroot with broth. We serve the ready delicious beshbarmak from the duck on the table, sprinkled on top with fresh shredded herbs.
Beshbarmak from the duck
Ingredients:
- duck carcass - 1 kg;
- bulb - 2 pieces;
- green ray - 1 beam;
- parsley - 1 bunch;
- egg of chicken - 1 piece;
- warm water - 1 item;
- flour - 200 g;
- spice.
Preparation
Duck gut if necessary, thoroughly rinsed and cut into parts. Then put them in a saucepan and fill it with water, so that it covers the meat a little. Bring to a boil, remove the foam, reduce the heat and cook the meat until soft, under the lid. In the end, we add salt and pepper broth to taste. While the duck is brewing, let's prepare scones. To do this, beat the egg with a glass of tepid water, add salt, pour in the flour and gradually knead the soft and elastic dough. Then wrap it in cellophane and leave it for 20 minutes at room temperature.
Then roll the dough into a thin layer and cut out a glass of the circle. When the duck is ready, we get it, we cool it a bit and we separate the meat from the bones. The bulb is cleaned, shredded by half rings and poured a small amount of hot broth to get rid of excess bitterness. In the remaining broth we boil our flat cakes , and then put them on a flat dish. On top, lay out pieces of meat, steamed onions and sprinkle all the greens.
How to cook beshbarmak from duck with potatoes?
Ingredients:
- duck breast with a skin - 1 kg;
- potatoes - 8 pcs .;
- Ready-made egg dough - 100 g;
- spice;
- bulb - 1 pc.
Preparation
Duck breast set to cook on medium fire, and we take the finished dough on dumplings, roll it in
We peel the potatoes, cut them and throw them into a saucepan, where the bird is cooked. As soon as the potato becomes soft, we spread it on the dish. With the duck breast we remove the skin and separate the meat from the bones and spread it to the potatoes.
In the soup we lower the dough, cook it for 5 minutes until ready, remove it with a noise and spread it over the meat and potatoes. We chop onion semirings and sprinkle our dish. Finished beshbarmak from duck seasoning to taste pepper, add to taste sour cream and water a little broth.