Krakow duck with mushrooms

Ingredients

• carrots - 1 pc.
• salt
• duck - 1 piece weighing 3 kg
• dried mushrooms - 50 g
• cream - 250 ml
• chicken broth - 500 ml
• pearl barley - 300 g
• butter - 1 tbsp. l.
• onion - 1 onion

Cooking

Step 1

Put the mushrooms in a saucepan and pour 0.5 liters of water, put on fire, bring to a boil and cook for another 2 minutes, then put in a colander, rinse with warm water and finely chop. Strain the mushroom broth.

Step 2

Rinse the duck inside and out, pat dry with paper towels, cut into portions and rub each piece with salt.

Step 3

Heat the frying pan to high heat, put the pieces of duck skin side down in it, fry over high heat for 3 minutes, turn over and fry for another 3 minutes. Then reduce the heat and simmer under the lid, pouring mushroom broth from time to time, 25 minutes.

Step 4

Pour the juice that stands out after stewing into a bowl. Add sour cream and finely chopped mushrooms to it. Mix. Pour back into skillet with duck. Cook 10 min.

Sort barley, rinse thoroughly. Pour the cereal into the chicken broth and cook over high heat for 10 minutes.

Step 5

Peel onions and carrots, finely chop and fry in a small amount of vegetable oil, 4 minutes. Add butter, onions and carrots to the pan with barley, mix and put in the oven, preheated to 180 ° C, for 30 minutes. Ready side dish to serve to the duck.