Wild duck shulum at home

Shulum, aka konder, is a rich and fatty soup made from game, which is cooked in nature in a cauldron, and at home in a clay pot in the oven. Required ingredients are wild meat, potatoes, bay leaves, carrots and onions. Other vegetables and spices can be added as desired.

Ingredients

• 1 wild duck carcass;
• 1 large carrot;
• 1 medium onion;
• 1 sweet bell pepper;
• 1 fresh tomato;
• 2 potato tubers;
• 1 bay leaf;
• 4 large cloves of garlic;
• 70 milliliters of vegetable oil;
• 10 grams of fresh herbs;
• salt to taste.

Directions

1. First, prepare the duck - remove the neck, cut the carcass into four parts. Set the meat aside. Move on to vegetables.
2. Cut the carrots into longitudinal plastics, then diagonally into large pieces. Divide the potatoes into quarters, cut the tomato into slices, chop the pepper and onion into large cubes. Pour cold water over the potatoes so they don't turn black. Return to the duck.
3. Heat the oil in a skillet at maximum temperature, place the pieces of poultry skin side down, fry until golden brown, turning over. Place the duck in a separate bowl. In the same skillet, cook the onions and carrots for 2-3 minutes.
4. Place the toasted vegetables in a pot, then arrange the duck pieces against the sides. Toss in the garlic, bay leaf, and pepper. Add the next layer of potatoes, then tomatoes and bell peppers.
5. Tamp the vegetables a little, add salt, pour in hot water so that the food is completely covered. Close the pot. Cook in the oven on the lowest setting at 180 ° C for two hours.
6. You have got a shulum soup - with a beautiful broth, juicy meat and soft vegetables. Arrange the food in deep bowls, pour in the broth, garnish with fresh herbs. Enjoy!