Preheat the oven to 220 C. Cut the duck frame in half with a knife. Peel the carrots and celery, remove the top layer of peel from the onion, cut the onion in half. Place the frame, onion, carrots and celery on a baking sheet. Bake for 15-20 minutes, until golden brown.
Place the frame with the roots into a saucepan, pour in 2.5 liters of cold water, and bring to a boil over medium-high heat. Skim off the foam, add 1 teaspoon of salt, dill and parsley stems. Reduce heat and simmer the broth for 2-2.5 hours. Strain.
Pearl barley rinse cold water, pour 1 liter of boiling water, close the lid and steam for 15-20 minutes. Then bring the water to a boil, remove the saucepan from the heat and steam the cereal for another 15-20 minutes. Rinse with cold water.
Peel the pickles, cut them in half lengthwise and cut out the middle. Place in a ladle along with the skin, pour in a ladle of broth and boil for 10 minutes. Cut the cucumber pulp into slices.
Cut the roots and onions into strips and sauté in fat. Transfer the sautéed vegetables into the boiling broth along with the prepared cereal. After 15 minutes, add the diced potatoes.
When the potatoes are ready, add the cucumber slices and brine. Bring the soup to a boil. Remove from heat, taste for salt, season ground pepper. Add finely chopped dill and parsley, close the lid and leave for 10-12 minutes.
There can never be too many pickles...
There are a great many options for pickle. And with fish, and with mushrooms, and with offal; on Hulinar I counted three. I will continue the glorious tradition and bring to your attention my vision of this soup.
No grain, a fair amount green olives, however, first things first.
For the pickle we will need:
Duck– if homemade, then about half the carcass (1000-1500 grams)
Potato– four medium tubers
Carrot– a pair of medium size
Bulb onions– two or three units
Green olives– 150 grams (about 15-20 medium fruits)
Pickled cucumbers in barrels- three things, larger ones
Salt, bay leaf, allspice– required (other spices optional)
We chop the prepared duck carcass into pieces for faster boiling, and fill it with cold water in a proprietary saucepan. This pan is over 30 years old, that's it!
After boiling, remove the foam and slowly cook with allspice for an hour, or even more.
Throw the onion into a frying pan with a drop of oil and fry until transparent.
Then add carrots and cucumbers and gently simmer for 20-30 minutes. At this stage, I flavored the vegetables with dried oregano and basil (but this is optional).
Chop the olives into thin rings. Fellow sailors, they go really well with pickles, I highly recommend them. Cut the potatoes into bars. Cool the boiled duck and disassemble it. Out of some irrational instinct, I prefer to chop the meat by hand, somehow it turns out tastier. Maybe the fibers are damaged less or some other magic, in short, we process the duck without a knife!
Before adding the ingredients, we realize that grains are not needed in this duck-olive version!
Place potatoes, duck, sauté and bay leaf into the broth - cook for 15 minutes. Add olives and wait another five minutes.
Complex recipe for duck pickle step by step with photos.A simple recipe for Russian duck pickle with photos and step by step description preparations. Easy to prepare at home in 3 hours 30 minutes. Contains only 316 kilocalories.
- National cuisine: Russian kitchen
- Type of dish: Soup
- Recipe difficulty: Complicated recipe
- Cooking technology: Boiling, Baking
- Preparation time: 12 minutes
- Cooking time: 3 hours 30 minutes
- Number of servings: 3 servings
- Calorie Amount: 316 kilocalories
- Occasion: Lunch
Ingredients for 3 servings
- 1 duck frame + leg bones (if rillette was prepared)
- 1 onion
- 1 carrot
- 1 piece of celery or parsley root the size of a chicken egg
- 1 teaspoon black peppercorns
- 1 teaspoon allspice
- salt to taste
- 4 pickles
- ½ cup cucumber pickle
- 2-3 potatoes
- 1 carrot
- 1 onion
- 1 piece of celery root the size of a chicken egg
- 2-3 tbsp. l. pearl barley
- 3-5 sprigs of parsley and dill
- 2 tbsp. l. ghee or duck fat
- Salt and ground black pepper to taste
Step by step
- Preheat the oven to 220 C. Cut the duck frame in half with a knife. Peel the carrots and celery, remove the top layer of peel from the onion, cut the onion in half. Place the frame, onion, carrots and celery on a baking sheet. Bake for 15-20 minutes, until golden brown.
- Place the frame with the roots into a saucepan, pour 2.5 liters of cold water, and bring to a boil over medium-high heat. Skim off the foam, add 1 teaspoon of salt, dill and parsley stems. Reduce heat and simmer the broth for 2-2.5 hours. Strain.
- Rinse pearl barley with cold water, pour 1 liter of boiling water, close the lid and steam for 15-20 minutes. Then bring the water to a boil, remove the saucepan from the heat and steam the cereal for another 15-20 minutes. Rinse with cold water.
- Peel the pickles, cut them in half lengthwise and cut out the middle. Place in a ladle along with the skin, pour in a ladle of broth and boil for 10 minutes. Cut the cucumber pulp into slices.
- Cut the roots and onions into strips and sauté in fat. Transfer the sautéed vegetables into the boiling broth along with the prepared cereal. After 15 minutes, add the diced potatoes.
- When the potatoes are ready, add the cucumber slices and brine. Bring the soup to a boil. Remove from heat, taste for salt, and season with ground pepper. Add finely chopped dill and parsley, close the lid and leave for 10-12 minutes.
Hello!
I recently bought excellent pearl barley and therefore decided to cook pickle sauce with it. And I took the meat - duck fillet. Yes, it’s fatty meat, but the broth is very rich. And my husband and I share meat “like brothers” - fat and meat for him, and only meat for me. It’s good for me and for him.
For the pickle I needed these products:
First I prepared pearl barley. I washed it in warm water and then in hot water.
Then boiled for 30 minutes until half cooked. It's small, so it cooked quickly.
Placed it in a colander to drain.
If you throw pearl barley directly into the broth, it will turn out cloudy and tasteless. You can verify the correctness of this statement by looking at the water in which the pearl barley was boiled.
Cut the duck fillet into slices and pour cold water over it.
Placed on the stove and brought to a boil.
I poured out the first water without regret, washed the meat and poured water again, but this time hot. Bring to a boil again. By the way, there was almost no foam.
Left it to simmer over low heat.
Finely chopped the onion.
I fried it in oil. I also added carrots, cut into thin slices.
After a couple of minutes, I added the chopped cucumbers. If you have large cucumbers, then two will be enough.
Stir and fry for 2-3 minutes. I put ketchup.
I simmered everything together for about five minutes. Then she poured a ladle of hot broth and left it to simmer over low heat.
After 40 minutes the duck was almost soft. Then I put in pearl barley.
When the broth boiled again, I added the diced potatoes and cooked them until half cooked.
Then I added the fry and stirred.
When the potatoes were almost soft, I poured the brine into the soup and added a bay leaf. Added parsley and dill. It was salty, so I didn’t add any more salt.
After five minutes, I turned off the stove and left the soup for half an hour to ripen.
This is how the pickle turned out.
It can be eaten with either sour cream or mayonnaise.
Or without anything at all – it’s still delicious!
Cooking time: PT01H30M 1 h 30 min.
