I propose an unusual recipe for a very tasty and hearty duck dish. This will be a kind of variation on the beshbarmak theme. Delicate stewed poultry meat will be complemented by spicy dough rolls, inside of which there will be a vegetable filling.

This method of stewing duck on the stove cannot be called simple - you have to tinker with the bird itself and with the rolls, but the result is worth it. Even sophisticated gourmets will appreciate such an original treat.

Recipe Information

Cooking method: stewing on the stove.

Total cooking time: 2 h

Servings: 5-6 .

Ingredients:

• fresh duck - 1400 g
• flour - 200-300 g
• small egg - 1 pc.
• water - 50 ml
• salt - a pinch
• sugar - a pinch
• vegetable oil - 25 ml
• a mixture of ground peppers - to taste
• onions - 100 g
• pumpkin - 50 g
• apple - 1 pc.
• garlic - 2-3 cloves
• meat or vegetable broth - 200-300 ml.

How to cook:

1. 
   For stew or roast duck, use unripe duck, which has not too much fat. This time I took a young homemade Indoor. She's not as fat as the others.
2. Rinse the carcass thoroughly and cut into small portions. Exactly the same pieces as we did in.
3. 
   Preheat a cauldron or rooster with thick walls well. Place the poultry chunks skin side down and fry until golden brown under the lid.
4. 
   In the meantime, you need to make a dough for rolls. Pour flour into a bowl, beat in an egg. Add a pinch of salt and sugar. For the elasticity of the dough, pour in a little vegetable oil.
5. 
   Knead the dough and place in a bag. Place the bag in the refrigerator for 10-15 minutes.
6. 
   Peel the onion, pumpkin and apple, chop into small cubes for filling the rolls.
7. 
   Cut the rested dough into two pieces.
8. 
   Roll out the dough thinly and sprinkle with the filling, as in the photo.
9. 
   Press the vegetables lightly onto the dough and roll into a roll. Work the dough on a floured surface.
10. 
    Cut the rolls into portions (snails).
11. 
    Add spices for meat, a pinch of salt, garlic, broth or water to the duck. There should not be a lot of liquid - just to cover the duck. When you have pierced the meat with a fork, and are sure that it is almost done, you can add rolls. Cover the cauldron and reduce heat to low.
12. 
    Simmer the duck with rolls until tender for 30-35 minutes. Leave the cooked dish under the lid to allow the rolls to absorb more of the broth.
13. Serve the food in portions in deep bowls with a small amount of broth sauce and fresh herbs.

T
Best regards, Elbi.