Photography recipe
Fotografía Chef Signature Chef

METHOD 

  1. Fry the duck in olive oil or duck fat with salt; cook confit until tender.
  2. Add in the vegetables for dressing; deglaze using the beer; once deglazed, add in the ground coriander and Peruvian pepper. Add in a little duck stock (made from the bones of the duck).
  3.  Cook the rice in this dressing.
  4. Once cooked, seal the duck until...

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METHOD 

  1. Fry the duck in olive oil or duck fat with salt; cook confit until tender.
  2. Add in the vegetables for dressing; deglaze using the beer; once deglazed, add in the ground coriander and Peruvian pepper. Add in a little duck stock (made from the bones of the duck).
  3.  Cook the rice in this dressing.
  4. Once cooked, seal the duck until golden-brown and place on top of the rice.

 

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Ingredients 4 persons
  • 100 g rice (with dressing)
  • 1 portion duck
  • 10 g loche squash
  • 5 g peas
  • 5 g red pepper
  • 5 ml duck glaze
  • Rice with Dressing 1.4 kg serving
  • 750 g glazed rice
  • 40 g coriander
  • 50 g Peruvian yellow pepper
  • 10 g salt
  • 10 g sugar
  • 50 g red pepper
  • 250 g red onion
  • 50 g garlic
  • 1 x 310 ml lager
  • 1 x 330 ml stout
  • 40 g loche squash rind
  • Duck: Serving 5 x 140 g portions (approx.)
  • 1 duck (approx. 2.5 kg).
Recipes. The Cook & Chef Institute