DUCK CONFIT WITH RICE

PREPARATION 0MIN

SERVES 4 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

• 4 fat duck legs; 

• 2 liters of duck fat; 

• 100g coarse salt; 

• thyme, bay leaf and rosemary (1 bunch each); 

• 1 cup of jasmine rice; 

• 1 tablespoon extra virgin olive oil; 

• 20g chopped onion; 

• 10g roasted shelled peanuts; 

• 1/2 teaspoon chopped, seeded chili peppers; 

• 1 teaspoon ciboulette; 

• salt;

• freshly ground white pepper to taste; 

• 1 bunch broccoli;

 • 4 mini onions; 

• 1 teaspoon sugar; 

• 1 tablespoon butter; 

• 200ml water.


PREPARATION METHOD

Marinate the duck legs for at least an hour in coarse salt, thyme, bay leaves and rosemary. Then wipe well with a cloth. Place the thighs in the warm fat and confit very slowly for two hours. Leave the thighs to cool completely in the fat. Remove the duck from the fat. Preheat the oven to 160 degrees for ten minutes. Place the duck on a baking tray until golden brown, which takes between five and ten minutes.

For the jasmine rice, sauté the onion with olive oil and add the rice. Pour in 1 liter of water. Cook slowly for about 15 minutes. Leave the rice to cool and stir in the chili pepper, ciboullete and peanuts.

For the broccoli, sauté it in olive oil with salt and freshly ground pepper.

Put the 4 mini onions, 1 teaspoon of sugar, 1 tablespoon of butter, salt and pepper to taste and 200ml of water in a pan. Leave to reduce for ten minutes over a low heat until they start to caramelize.


BACK TO THE RECIPES PAGE
Entre em contato
We collect visit statistics to improve your browsing experience on our site. By continuing, you agree to our Privacy Policy AGREE AND CLOSE