Wash the duck well and cut into medium-sized pieces. Place in a saucepan, add water, salt and set to cook. The water should cover the meat by about two fingers.

Make a stiff dough from flour, eggs and cold water or broth. You can add one or two pinches of salt to the dough.

Divide the dough into several parts and roll into large and thin cakes. let them dry and then cut them into diamonds or squares.

Peel the onion and cut into rings or half rings. Place the onion in a saucepan, sprinkle with ground black pepper and add a bay leaf. Then pour the topmost and fattest layer of hot duck broth over the onions. Heat it up a little and let it sit.

The duck is cooked, remove the meat from the broth. Cook our dough diamonds in boiling broth. You need to cook for 5-7 minutes. We put the finished dough on a large dish, put pieces of meat on top of them, and then pour it all over with onions and broth.

Ingredients

• Duck meat - 1.5 Kilograms
• Flour - 2-2.5 Cups
• Eggs - 2-3 pieces
• Water or chilled broth - 0.5 cups (for dough)
• Onions - 2-3 pieces
• Bay leaf - 1 piece
• Ground black pepper - 2-3 Pinches
• Salt - 0.5 tbsp. spoons (to taste)

Main ingredients:
Poultry, Duck, Flour and Dough

Note:
After seeing this incredible dish, duck beshbarmak, you should definitely learn how to cook it at home. First, carefully study the recipe. You need to buy all the necessary ingredients in advance so that the preparation is not interrupted due to a shortage of one of the products. Place all food and utensils in front of you. Now it’s time to figure out how to make Beshbarmak from duck at home, for this it is convenient to read the recipe step by step with a photo. The classic composition of the dish can be changed at your discretion, but for the first time, we recommend sticking to the above description. Having remembered how homemade duck Beshbarmak is prepared, next time you can act from memory. We are sure that cooking will become a way of self-expression for you, and you will happily surprise your loved ones with new culinary masterpieces. However, it is very important not to forget to count calories so as not to harm your figure and health.

Description:
Who said that you only need to cook beshbarmak from lamb and horse meat? This dish will also be very tasty from duck. Rich, aromatic and very satisfying. Try it - you won't regret it!

Number of servings:
6

Cooking time:
3 hours 0 minutes

time_pt:
PT180M

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Beshbarmak is a dish popular among Turkic peoples (Kazakhs, Tatars, Kyrgyz, Bashkirs). It is usually made from lamb, often adding horse meat, camel meat or beef. It all depends on national traditions and capabilities.

Thanks to the large amount of meat and rich broth, beshbarmak turns out to be aromatic, satisfying and very tasty. Many would be happy to try this dish if it were not for the specific taste of lamb, which not everyone likes.

But there is a recipe for beshbarmak, which is not classic. But the dish turns out very tasty, which even gourmets agree with. This recipe uses duck fillet instead of lamb. Boiled duck meat tastes and looks like beef, and the fat makes the broth rich.

Meat for beshbarmak is usually boiled in a large cauldron or cauldron. In this recipe, duck meat, like all other components, is cooked in a slow cooker. Essentially, this is a new interpretation of the dish, the preparation of which is adjusted to modern realities.

Duck beshbarmak recipe at home

Ingredients:
duck fillet – 600 g;
onion – 300 g;
salt;
black pepper;
ready-made sochni for beshbarmak (you can buy them at the grocery store) – 200 g.

How to cook duck beshbarmak in a slow cooker

Wash the duck fillet.

Cut into thin slices across the grain so that each piece contains fat in addition to meat.

Place the meat in the multicooker bowl. Pour two liters of cold water.

Select the “Soup” mode, set the cooking time to 2.5 hours.
Be sure to remove any foam that appears on the surface.

When the broth boils, add salt. Cook the meat until done.

Peel the onion, rinse, cut into rings. Place in a small saucepan.

Turn off the multicooker. Fish out the meat and place it in a saucepan with onions. Scoop up the top layer of broth along with the fat with a ladle and pour into the pan. The onions and duck meat should be completely covered with liquid.

Cover the pan with a lid. Keep the pan over very low heat (or on the edge of the stove) to keep the meat and broth warm.

If there is little broth left in the bowl, add more hot water. Add some salt. Set the “Pasta” mode. When the broth boils, lower the juices. Cook according to package instructions. Do not close the lid of the multicooker during cooking, as a lot of foam will form during boiling.

Take a flat dish. Place the juices on it, catching them from the broth with a slotted spoon, being careful not to touch the edges of the bowl. Place meat and onions on the dough. Drizzle with fat.

Sprinkle with black pepper and dill. Duck beshbarmak is ready.

Bon appetit!

Description

Duck beshbarmak is a tasty, satisfying and aromatic Kazakh meat dish with noodles. It is not difficult to prepare such a delicacy at home. Anyone can cope with the task, especially if you follow the recommendations given in the step-by-step photo recipe that you will find below. The result of cooking will be a complete second course for a hearty lunch. Households will like it, and they can also pleasantly surprise guests.
Many people immediately wonder how long to cook the duck to make the dish soft and tender. There is no need to worry about this. Just follow the classic instructions - and with a normal three-hour cooking, the meat will be very tender.

So let's start cooking at home. Everything will be quick and easy, because below we have prepared for you a visual classic recipe, illustrated with step-by-step photos for your convenience. You will definitely be able to do everything right.
The calorie content of duck beshbarmak is 57.3 kilocalories per 100 grams. You shouldn’t deny yourself such food; treat yourself at least occasionally.
We wish you good luck in your culinary experiments at home!

Ingredients

Duck beshbarmak - recipe

First, let's take care of the duck according to the step-by-step photo recipe. The meat needs to be washed and cut into portions (you can boil the whole bird and cut it later). Place the prepared duck in a saucepan, fill with cold water and place the container on the stove. You need to cook in salted water over low heat for three hours. Essentially, the bird will simmer rather than cook. At this time, you should start preparing the vegetables. In particular, peel, wash and dry the onions. Next, you need to cut it into cubes (the size is arbitrary). Place the onion in a heatproof bowl for baking in the oven. When the duck is cooked, you will notice fat on the surface of the broth. It should be collected with a spoon and placed with the onion. Then add salt and ground black pepper, stir the mass and place the container in the microwave for five minutes at maximum power. Our task in this case is to soften the onion.

Now you need to prepare the dough for duck beshbarmak. In a large bowl, whisk together the eggs, salt, water and flour. Mix all ingredients thoroughly. Your task is to achieve plastic and soft dough so that it is easy to roll out. Once kneading is complete, place the ingredient in a bag and place in the refrigerator to allow the dough to rest a bit. After about twenty to thirty minutes you can take out the dough. Knead it thoroughly and start rolling it into a thin layer. From the latter, squares or diamonds are cut with a sharp knife.

Who said that beshbarmak should be prepared only from horse meat or lamb? This dish is also quite tasty from poultry meat - rich, deliciously aromatic and satisfying. Try it and you won’t regret it, and now we’ll tell you how to properly cook beshbarmak from duck.

Duck beshbarmak recipe

Ingredients:

• duck carcass – 1.5 kg;
• premium flour - 2.5 tbsp;
• egg – 3 pcs.;
• chilled broth – 0.5 tbsp;
• onion – 3 pcs.;
• bay leaf – 1 pc.;
• spices.

Preparation

Wash the duck thoroughly, process it, cut the carcass into small pieces and put them in a pan. Now fill it with water, add salt and put it on the stove to cook. During this time, we knead a stiff dough from flour, broth and eggs, divide it into parts and roll it into thin flat cakes. Let them dry a little and cut into diamonds.

Peel the onion, chop it into rings, put it in a saucepan, sprinkle with ground black pepper and add a bay leaf. After that, fill it with hot duck broth and leave to stand so that all the bitterness goes away.

Carefully remove the cooked meat, and cook our diamonds made from dough in boiling broth until tender, for 5-7 minutes. Next, put the finished dough on a dish, cover it with meat pieces on top and pour over the boiled onion and broth. Serve the ready-made delicious duck beshbarmak on the table, sprinkling fresh chopped herbs on top.

Duck beshbarmak

Ingredients:

• duck carcass – 1 kg;
• onion – 2 pcs.;
• green onion – 1 bunch;
• parsley – 1 bunch;
• chicken egg – 1 pc.;
• warm water – 1 tbsp.;
• flour – 200 g;
• spices.

Preparation

Gut the duck if necessary, rinse thoroughly and cut into pieces. Then put them in a saucepan and fill with water so that it slightly covers the meat. Bring to a boil, skim off the foam, reduce the heat and cook the meat until soft, covered. At the end, add salt and pepper the broth to taste. While the duck is cooking, let's prepare the flatbreads. To do this, beat an egg with a glass of lukewarm water, add some salt, add flour and gradually knead into a soft and elastic dough. Then wrap it in cellophane and leave it for 20 minutes at room temperature.

Next, roll out the dough into a thin layer and cut out circles from it with a glass. When the duck is ready, take it out, cool it a little and separate the meat from the bones. We clean the onion, chop it into half rings and pour in a small amount of hot broth to get rid of excess bitterness. Boil ours in the remaining broth and then place them on a flat dish. Place pieces of meat, steamed onions on top and sprinkle everything with herbs.

How to cook duck beshbarmak with potatoes?

Ingredients:

• duck breast with skin – 1 kg;
• potatoes – 8 pcs.;
• ready egg dough – 100 g;
• spices;
• onion – 1 pc.

Preparation

We set the duck breast to cook over medium heat, and we ourselves take the finished dough for dumplings, roll it out into a large thin layer and cut into large squares. We leave them open to dry a little, turning them over periodically.

We peel the potatoes, cut them and throw them into the pan where the poultry is cooked. As soon as the potatoes become soft, place them on a plate. Remove the skin from the duck breast, separate the meat from the bones and place it on top of the potatoes.

Dip the dough into the broth, cook for 5 minutes until tender, remove with a slotted spoon and place on top of the meat and potatoes. Chop the onion into half rings and sprinkle it over our dish. Season the finished duck with pepper to taste, add sour cream to taste and pour a little broth over it.

Who said that you only need to cook beshbarmak from lamb and horse meat? This dish will also be very tasty from duck. Rich, aromatic and very satisfying. Try it - you won't regret it!

The recipe for making duck beshbarmak is a recipe for the lazy. There is practically no hassle. The dish is very nutritious, the dough literally melts in your mouth. And it is advisable to eat with your hands - put a piece of meat and onion into each slice of dough... extraordinary deliciousness. If desired, you can complement this dish with boiled potatoes. It is recommended to wash it down with broth, which is served in a separate container for each eater. I hope that this recipe for duck beshbarmak with photo will help you in your cooking and everything will turn out great. Good luck and have a delicious lunch!

Number of servings: 6-8

A simple homemade duck beshbarmak recipe step by step with photos. Easy to prepare at home in 3 hours. Contains only 298 kilocalories.

• Preparation time: 14 minutes
• Cooking time: 3 hours
• Calorie Amount: 298 kilocalories
• Number of servings: 4 servings
• Occasion: For lunch

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes, Beshbarmak

Ingredients for nine servings

• Duck meat - 1.5 Kilograms
• Flour - 2-2.5 Cups
• Eggs - 2-3 pieces
• Water or chilled broth - 0.5 cups (for dough)
• Onions - 2-3 pieces
• Bay leaf - 1 piece
• Ground black pepper - 2-3 Pinches
• Salt - 0.5 tbsp. spoons (to taste)

Step-by-step preparation

1. Wash the duck well and cut into medium-sized pieces. Place in a saucepan, add water, salt and set to cook. The water should cover the meat by about two fingers.
2. Make a stiff dough from flour, eggs and cold water or broth. You can add one or two pinches of salt to the dough.
3. Divide the dough into several parts and roll into large and thin cakes. let them dry and then cut them into diamonds or squares.
4. Peel the onion and cut into rings or half rings. Place the onion in a saucepan, sprinkle with ground black pepper and add a bay leaf. Then pour the topmost and fattest layer of hot duck broth over the onions. Heat it up a little and let it sit.
5. The duck is cooked, remove the meat from the broth. Cook our dough diamonds in boiling broth. You need to cook for 5-7 minutes. We put the finished dough on a large dish, put pieces of meat on top of them, and then pour it all over with onions and broth.