International-Style Aromatic Duck Rice
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours
Servings
6
Yield
6 generous servings
Calories
Approximately 600 calories
Embark on a culinary journey with our International-Style Aromatic Duck Rice, where the richness of duck meets the subtlety of perfectly cooked rice, infused with a blend of international spices.
This dish is a symphony of flavors, featuring tender duck that falls off the bone, mixed with rice that has absorbed the essence of a variety of aromatic herbs and spices.
It’s not just a meal; it’s an experience that brings together the best of global cuisine, making it a perfect choice for those looking to explore international flavors from the comfort of their home.
Ideal for a festive gathering or a luxurious weekend dinner, this recipe promises to transport your senses to a world of gastronomic delight.
Ingredients
- 2 lbs of duck legs, skin on
- 2 cups of jasmine rice
- 4 cups of chicken broth
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 orange, zested and juiced
- 2 bay leaves
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- Fresh parsley, for garnish
- 2 tablespoons of olive oil
Instructions
- Preheat your oven to 350°F.
- Season the duck legs with salt, pepper, and smoked paprika. In a large oven-proof pot, heat the olive oil over medium heat and sear the duck legs until golden brown on both sides. Remove and set aside.
- In the same pot, add the onion and garlic, cooking until soft and fragrant.
- Stir in the rice, ensuring it’s well-coated in the oil and has lightly toasted.
- Add the chicken broth, orange zest, orange juice, bay leaves, cinnamon, and cloves. Bring to a simmer.
- Place the seared duck legs on top of the rice mixture. Cover with a lid or aluminum foil and bake in the preheated oven for about 1 hour and 30 minutes, or until the duck is tender and the rice has absorbed all the liquid.
- Let it rest for 10 minutes before serving.
- Garnish with fresh parsley.
Tips & Tricks
- For an even more aromatic dish, consider adding a pinch of saffron to the rice mixture.
- Ensure the duck legs are at room temperature before searing to get a nice, golden crust.
- If the rice absorbs all the liquid but isn’t fully cooked, add a little more broth and continue baking, checking every 10 minutes.
Mise en Place
Ingredients
Utensils
- Duck legs, skin on
- Jasmine rice
- Chicken broth
- Onion
- Garlic
- Orange
- Bay leaves
- Ground cinnamon
- Ground cloves
- Smoked paprika
- Salt and pepper
- Fresh parsley
- Olive oil
- Oven-proof pot or Dutch oven
- Aluminum foil or lid
- Measuring cups and spoons
- Knife and chopping board
- Zester and juicer (for the orange)
- Stirring spoon
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