Duck with Rice

22/02/2018
Topato
fromTopatoDarth Vader555359581
"Don`t just lick your lips, run to the store for duck meat and spices because we can`t wait to try this recipe out either."
Preparation25 min.
Cooking30 min.
Тotal55 min.
Servings5
Cook
Be the first to cook this recipe
  • Views12
  • Views per month1
  • Views per week0
  • Rating5 out of 5

Ingredients

Preparation

Boil the duck meat ahead of time. Use meat from the legs, wings, wing tips, they're fattier but exceptionally tasty. Put the meat in water with the salt and juice of 1/2 a lemon, add a little sugar to help it boil faster.

Boil until ready, then cool and debone the meat. Chop the onions finely, grate the carrot.

Heat the olive oil in a pan, put the onions and carrot to braise. Wash the rice in a strainer under running cold water until the water under it turns clear. Add the rice to the pan, stir and season with a little salt, thyme, spearmint and black pepper. Cook until the rice turns glassy, remove from the heat.

Take an 11″ (28 cm) diameter tray or larger rectangular one, transfer the rice to it, add the torn into pieces meat and pour in 4 cups of the broth in which you boiled the meat. If needed, strain it beforehand.

Stir everything and put it in a preheated 356°F (180 °C) oven for 25-30 min. until the rice is cooked. Serve with parsley if desired.find similar recipes here

5 1
4 0
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment

Tastycraze.com on Facebook

More from categories