Duck & Rice
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
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).
METHOD
- Fry the duck in olive oil or duck fat with salt; cook confit until tender.
- 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).
- Cook the rice in this dressing.
- Once cooked, seal the duck until golden-brown and place on top of the rice.
