- 1 whole Duck
- 2 bay leaves
- 10g Thyme
- 1 star anise
- 1 leek (Green only)
- 1 onion
- 1 carrot
- The Rice
- 2 tablespoons olive oil
- 1 Leek (white only)
- 1 Onion
- Garlic Clove
- 250g Euro Rice
- 400mls stock
- 1 large orange (Zest and Juice)
- 100g Chorizo (diced)
- 50 Pine nuts
- Mint
- Coriander
Duck Rice by Dominic Chapman
Duck Rice by Dominic Chapman
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Duck Rice recipe a try using Euro rice from Rice Crafters?
You can buy the product at: https://bit.ly/2xo5ZZp
Ingredients
Method
1. Put the duck in a large pan and cover with water, coriander, thyme, star anise, green leek, onion, carrot, orange zest and peppercorns. Place over a medium heat and bring to the boil. Simmer for 1 hour or until tender then allow duck to cool in the stock. Drain the stock and reserve for the rice. Shred all the duck meat.
2. Heat the oven to 180C. Heat the oil in a large frying pan over a medium heat. Fry off the leek, onion, garlic until soft. Add the rice and fry off for 5 minutes or until the grains turn golden brown. Add the stock and cook covered until the rice is tender, puffed and dry.
3. Stir the shredded duck into the rice, add the orange juice. Place into an oven proof dish, add chorizo and bake for 10 to 15 minutes or until the rice is crisp and golden. Correct season and finish with Mint, coriander, pine nuts and olive oil.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
