Duck'n Rice
Pedro is a friend at work. He loves cooking as much as I do. Every now and then we talk about food. I asked him last week for a recommendation. So this is him. This is very easy and simple: one needs duck breasts and rice. I bought 4 duck breasts. They were frozen. I did defrost 2 of them in the fridge for 24h. After defrosting them, I did pad dry them, sliced a skin just a little bit. Season with salt. I didn't use any pepper on them. In the biggest frying pan I could find (has about 1ft in diameter), add the duck breast skin side down. Keep the temperature to a very low setting. The purpose is, to render the fat and get the skin crisp. The breast meat does tense up at during the process. For my duck breast it took about 15-20 minutes for the fat to render. Now I didn't put a timer on it. Turn up the heat and sear the breast all around. When you are satisfied, remove the breast from the pan, put aside and let them rest. In my fridge I found a small little jar wi...