Duck Rice
Chef's
Duck Rice

Dominic Chapman

Chef-Patron at the Beehive

Rice variation

1

Serves

4

Ingredients

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 Teti Rice
400mls stock
1 large orange (Zest and Juice)
100g Chorizo (diced)
50 Pine nuts
Mint
Coriander

Cooking
Method

01

02

03

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.

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.

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.