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. 
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In my fridge I found a small little jar with duck fat from my last duck cooking. Today, this is the day that fat gets used. The were about 2 tbsp of fat. Together with a cup of Basmati rice they went into the frying pan. 
Now the rice can be fried in the fat and pick up all the flavor from the breast. I did let the rice sit for a few minutes in the fat, Stirred it once and let it sit a bit more. 
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In the mean time I had boiled 3 cups of water and added 2 tsp of Chicken stock.
Eventually I poured the chicken broth into the frying pan and stirred the rice. All the good flavor from the pan needs to get into rice. 
Half way through the cooking process I noticed that it was not enough fluid. I added another cup of water and some salt and turned the heat to low after it came to a boil again. 
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Yummy, Yummy.
Thanks Pedro for the great recipe. 
-Mahlzeit-







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