The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Duck with California Wild Rice Pilaf and Five Spice recipe. Enjoy quick & easy rice recipes and learn how to make Duck with California Wild Rice Pilaf and Five Spice.
Elegant dish of braised duck slices fanned on a
bed of Wild Rice Pilaf
Duck Ingredients:
2 5 lb. Maple Leaf Ducks
¼ cup carrot finely chopped
¼ cup onion finely chopped
¼ cup celery finely chopped
1 Tablespoon Five Spice
1 tsp. Ginger
½ cup Red wine
2 cups Duck stock
Rice Ingredients:
1 cup uncooked California Wild Rice
1 cup Cooked white rice
1 cup Currants or almonds (optional)
Cooking Instructions
Bone ducks, separating breast from carcass, remove skin and set clean, skinless breast aside.
Remove legs from carcass, trim, leaving skin on.
Brown and braise slowly for 1 hour in 1 cup of duck stock or veal stock. Remove from heat.
Sauté carrot/onion/celery until lightly browned.
Add 5 spice, sauté lightly with ginger, add red wine, and reduce by 1/2.
Add 1-cup duck stock and reduce by 1/2.
Adjust seasoning with salt and pepper.
Cook wild rice in 3 cups water till done (starts to open), approximately 45 min.
Fold in cooked white rice, can add currants or almonds if you like.
To Finish
Cook breast in sauté pan, seasoning with salt and pepper. When medium rare, remove from heat, let rest.
Put 6 – 8 oz. rice mixture on each plate, lay duck leg against it, slice and fan breast around leg. Napwith sauce.
May sChef Kurt Grasingerve with carrots and pearl onion if vegetable is requested.
Recipe serves 4 people.
Source www.cawildrice.com
Created by Executive Chef Kurt Grasing
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