Recipe for stuffed duck in Mazandaran Iran
This delicious and fragrant food called duck belly stew is a local food in Mazandaran, Iran, which is cooked as follows, and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Duck = 1 pcs
- Tomato paste = 1 tbsp
- Pomegranate = 3 tablespoons
- Onion = 1 pcs
- Orange paste = 2 tbsp
- Salt, pepper and turmeric = as needed
- Aromatic herbs = some
INSTRUCTION :
Peel a squash, grate it and squeeze the juice. Then season it with salt, pepper and turmeric.
Chop the onion and fry in oil until golden. Then add turmeric and fry a little to smell the spice.
Add dried or fresh pomegranate with fragrant herbs to the fried onion and fry. Finally, add salt and pepper to the rest of the fried ingredients.
Remove from the heat and after cooling, pour into the duck belly to fill.
Then sew the duck belly with thread and needle or toothpick.
In a pot the size of a duck, pour some oil and fry the duck in it over medium heat until all sides are browned.
You should not use too much oil to fry the duck because the duck skin returns oil by itself.
Take the fried duck out of the pot and if necessary, reduce some of the fried oil in the pot and fry the pomegranate paste and tomato paste in the oil.
Pour half a glass of water into the pot and put the duck back in the pot and let the duck cook for 2 and a half to 3 hours on low heat.
Hints:
Preparation time of raw materials and supplies is about 20 minutes
And the cooking time and waiting time is about 1 hour.
Stuffed duck can be served for lunch, dinner.
Note that the amount of raw materials and preparation order is suitable for 4 people.