Pilaf with Duck Innards
Main Dishes • European
Description
This recipe might seem similar to other pilaf recipes, but instead of meat, it uses duck innards, and the pilaf is baked in the oven until crispy. This recipe was shared with us by John Smith, the current executive chef of a popular American restaurant.
Ingredients
- Basmati rice 10 oz
- Dried Apricots 5 oz
- Veal broth 20 fl oz
- Raisins 5 oz
- Saffron 1 tablespoon
- Duck Heart 1 piece
- Veal Liver 1 piece
- Ground Cumin a pinch
- Duck gizzard 1 piece
- Mild Chili Spice 1 piece
- Ghee 0 oz
- Puff Pastry 5 oz
- Black sesame seeds 1 tablespoon
Step-by-Step Guide
Step 1
Rinse the rice, then cover it with warm water, ensuring the water level is two fingers above the rice. Add salt and let it soak for an hour. Drain the water, then cover the rice with duck broth and cook until done. Rinse with warm water.
Step 2
Soak the dried fruits in warm water and let them sit for fifteen minutes.
Step 3
Slice the chili pepper into thin rings. Removing the seeds can reduce the heat.
Step 4
Soak the saffron in a third of a cup of warm water. Melt the ghee. Clean the offal, pat dry with paper towels, chop finely, and sauté in vegetable oil. Start by adding the stomach to the frying pan, followed by the heart. Sprinkle the offal with a pinch of cumin, and lastly, add the chili and liver, which will be ready in one to two minutes.
Step 5
Roll out the puff pastry as thinly as possible. Grease a round bowl and sprinkle it with a pinch of black sesame seeds. Lay the pastry in the bowl so that the long edges hang over the sides. Loosely layer rice, then offal, followed by more rice, dried fruits, and so on, until all ingredients are used. Drizzle the pilaf with saffron water and melted butter. Fold the edges of the pastry over the filling and place it in a preheated oven at 355°F for one hour.
Step 6
Transfer the pilaf to a plate by inverting the mold, and bake in the oven at 390°F for about five minutes, until the crust becomes crispy.
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