At the same time, the first and second hot dish, warming and nutritious, hearty and tasty - bograch with duck. I propose to learn how to cook this amazingly tasty dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Bograch with Transcarpathian duck is a kind of meat goulash, one of the most beloved and widespread dishes of Transcarpathian folk cuisine, where it is perhaps even more popular than barbecue. The bograch recipe has an incredible number of cooking options. Each Transcarpathian hostess has remade this dish to suit her taste, however, in each recipe, Hungarian paprika is considered an obligatory ingredient, which gives the dish a piquant taste. It should be noted that paprika (both sweet and spicy) is the main component of almost all Transcarpathian and Hungarian dishes.
Traditionally, Transcarpathian bograch is prepared in nature, on a fire among the mountains and the Carpathian Smerek. But in our latitudes and living conditions, we cook it on the stove in a thick-bottomed saucepan or cauldron. Of course, the dish will not be saturated with smoke, but it will still turn out pretty good.
To prepare food, you must use several types of meat, preferably: beef, veal, poultry, ribs, shank. But you can also cook the dish with one type of meat product. In this recipe, I will tell you how to cook duck bograch. This is the most balanced meat in terms of micronutrient content and nutritional value. It is important to choose the right temperature and cooking time to keep the poultry juicy and soft.
- Caloric content per 100 g - 150 kcal.
- Servings - 6
- Cooking time - 1 hour 30 minutes
Ingredients:
- Duck - 2 carcasses (without breast)
- Potatoes - 6 pcs.
- Carrots - 2 pcs.
- Garlic - 1 head
- Ground paprika - 1 tsp
- Bay leaf - 4 pcs.
- Allspice peas - 6 pcs.
- Cumin - 1 tsp
- Salt - 1 tsp
- Ground pepper - pinch or to taste
- Vegetable oil - for frying
Cooking bograch with duck in Transcarpathian style
1. Wash the duck, remove the feathers that remain, scrape with an iron sponge to remove the black tan and chop into pieces. Put the breasts in a bag in the refrigerator for cooking another meal.
2. Heat a cauldron or frying pan with vegetable oil and put the meat to fry. Bring it to golden brown. Cook the duck over high heat for a crust to keep the meat juicy. Fry the poultry in slices so that the slices fit in a single layer in the pan. Otherwise, the carcass will not begin to fry, but stew, from which it will lose its juiciness.
3. After frying one part of the poultry, remove the slices on a plate and add the other part, which is brought to the same degree of cooking.
4. Meanwhile, while the duck is roasting, peel and coarsely chop the potatoes.
5. Next, peel the carrots and cut them into large pieces.
6. Peel and rinse the garlic.
7. Next, fry the vegetables. In the same bowl where the duck was fried, put the carrots to cook.
8. Saute it over medium heat until adding potatoes.
10. It also bring to a ruddy state.
11. Then put the garlic and fry it literally 2 minutes.
12. Put all the food in a large saucepan: duck, potatoes, carrots, garlic.
13. Add all the spices, season with salt and pepper and cover with drinking water.
14. Boil, reduce temperature and cook bograch until soft, covered.
15. Arrange the finished dish in bowls, adding a large amount of broth.
See also the video recipe on how to cook bograch goulash. Recipe from I. Lazerson.
