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.
Servings
3
Cook Time
75minutes
Servings
3
Cook Time
75minutes
Ingredients
Instructions
  1. 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.
  3. 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.
  5. 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.
  7. Season with ground black pepper, if any, and Imeretian saffron.
  8. Add malt, mix well. Let it boil. Remove from the heat.
  9. If desired, sprinkle with chopped herbs and serve.
0 0 votes
Article Rating
       

Related posts:

Salad “Golden Autumn” Recipe Stew with Rabbit, Turnip, Pumpkin and Couscous Recipe Stew with Smoked Ribs Recipe Stew with Lentils and Vegetables Recipe Buckwheat with Mushrooms and Golden Onions Recipe Pasta “The Golden Scallop” Recipe Meat Casserole with Autumn Vegetables Recipe Meatballs in Beet Stew Recipe Steamed Vegetables with Homemade Stew Recipe Vegetable Stew with Coconut Milk Recipe Beef Stew with Onions and Mushrooms Recipe Libyan-Style White Fish Stew Recipe