Krakow-style duck with mushrooms and pearl mushrooms
A hearty and tasty duck dish.
Composition:
- duck – 1 piece (about 2-3 kg)
- carrots – 1 pcs.
- onion – 1 pc.
- sour cream – 250 ml
- pearl groats – 250 gr.
- dried mushrooms – 50 gr.
- butter – 1 tbsp.
- salt
Preparation of Krakowski duck with mushrooms and perlovka:
Wash the mushrooms, put them in a saucepan, pour 500 ml of water and put on the fire.
Bring the mushrooms to a boil and cook for about 2-3 minutes, then discard in a colander, rinse with warm water and chop finely. Strain the mushroom broth.
Rinse the duck inside and outside, dry it with paper towels, cut it into portioned pieces and rub each piece with salt.
Heat a skillet on high heat, place the duck pieces skin side down, fry over high heat for 3 minutes, turn over and fry for another 3 minutes.
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Then reduce the heat and braise under a lid, occasionally sprinkling with the mushroom broth, for 25 minutes.
Drain the juice from the stew into a bowl. Add the sour cream and finely chopped mushrooms and stir.
Pour back into the skillet with the duck and cook for 10 minutes.
Pick the pearl quarters, rinse thoroughly, pour water in a ratio of 1 to 2, bring to a boil, reduce the heat and stew over low heat until ready.
Peel onions and carrots, chop finely and fry in a small amount of vegetable oil for about 5 minutes.
Add butter, onions and carrots to the pot with the pearloves, stir and place in an oven preheated to 180 degrees for 20 minutes. Serve the ready side dish to the duck.
Bon appetit!
