| Cook Time | 75 minutes |
| Servings |
Ingredients
- 700 gram Duck ridge
- 2 pieces Onions
- 1 piece Carrot
- 1 piece Sweet pepper
- 1 piece Horseradish
- 1 piece Celery root
- 30 gram Dried apricot
- 30 gram Dried plum
- 15 pieces Cherry tomatoes
- 1 piece Garlic
- 1 teaspoon Malt light
- 1 teaspoon Vegetable oil
- Salt to taste
- Seasoning saffron, ground black pepper, to taste
Ingredients
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Instructions
- Wash the duck's spine, dry it, cut into pieces. Prepare the vegetables.
- Peel the onion and cut into half rings, cut the prunes and dried apricots into cubes.
- Fry the duck pieces in vegetable oil for 5 minutes over medium heat. Add the onion and fry it until transparent.
- Wash and peel the vegetables and celery. Cut, not finely. P.S.: I have yellow carrots.
- Put the vegetables in a frying pan, fry for a couple of minutes.
- Chop the radishes, wash the cherries, peel the garlic, add everything to the pan. Stir, pour in 100 ml of boiling water, add salt. Cover and simmer for 30 minutes.
- Season with ground black pepper, if any, and Imeretian saffron.
- Add malt, mix well. Let it boil. Remove from the heat.
- If desired, sprinkle with chopped herbs and serve.
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