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Stew "Golden Autumn" Recipe
Stew with duck and vegetables, prunes and dried apricots. On an autumn Sunday, it will definitely decorate your dinner, delight guests with both taste and color, cook with pleasure.
Cook Time 75 minutes
Servings
Ingredients
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. Wash the duck's spine, dry it, cut into pieces. Prepare the vegetables.
    Wash the duck's spine, dry it, cut into pieces.
Prepare the vegetables.
  2. Peel the onion and cut into half rings, cut the prunes and dried apricots into cubes.
    Peel the onion and cut into half rings,
cut the prunes and dried apricots into cubes.
  3. Fry the duck pieces in vegetable oil for 5 minutes over medium heat. Add the onion and fry it until transparent.
    Fry the duck pieces in vegetable oil for 5 minutes over medium heat.
Add the onion and fry it until transparent.
  4. Wash and peel the vegetables and celery. Cut, not finely. P.S.: I have yellow carrots.
    Wash and peel the vegetables and celery.
Cut, not finely.
P.S.: I have yellow carrots.
  5. Put the vegetables in a frying pan, fry for a couple of minutes.
    Put the vegetables in a frying pan, fry for a couple of minutes.
  6. 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.
    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.
  7. Season with ground black pepper, if any, and Imeretian saffron.
    Season with ground black pepper, if any, and Imeretian saffron.
  8. Add malt, mix well. Let it boil. Remove from the heat.
    Add malt, mix well. Let it boil.
Remove from the heat.
  9. If desired, sprinkle with chopped herbs and serve.
    If desired, sprinkle with chopped herbs and serve.
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