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Duck Pilaf
We enjoy whole roast duck and often have a leftover quarter or half. I've written this to use that leftover roast duck portion, but you could easily use the substitutions I've listed to save time.
What you need
- Leftover cooked duck meat, pulled or chopped - one to two cups or more
- »«Duck broth (or use 2 cups chicken or vegetable broth)»«
- 4 cups water
- 1 fresh bay leaf or 2 dry
- Half a small onion or 1 tsp onion powder
- Bones from leftover duck
- »«Pilaf»«
- 1 cup uncooked brown basmati rice
- 1/4 cup whole raw almonds
- Skin from leftover duck, cut into 1/4 inch pieces (optional)
- 1 large onion, thinly sliced
- 1 large garlic clove, minced
- Duck fat or olive oil
- 1 tsp ground allspice
- Kosher salt to taste
- 1 or 2 handfuls of baby chard leaves (optional)
- 1 Tablespoon Olive oil
- 1 Tablespoon minced fresh parsley
How to make it
- »«To make duck broth»«
- Add duck bones, half onion, bay leaf and water to a saucepan
- Bring to a boil, reduce heat to simmer and cook for 1 hour
- Strain broth
- »«Pilaf»«
- Cook basmati rice in 1 3/4 cup of the duck broth or other broth - Heat broth to boiling, add rice and return to boil, reduce heat to low and cover.
- Cook on low about 30 minutes until just tender and broth is absorbed
- Meanwhile, heat olive oil in a large non-stick skillet over medium-low
- When hot, add whole almonds and cook, stirring until skins begin to split and just toasted (they will continue to cook after removed from pan so don't go too far)
- Remove almonds and set aside to cool, then chop
- Add duck skin pieces to the pan and increase heat to medium
- Cook until crispy, remove and set aside
- Add 2-3 tablespoons duck fat to the skillet and heat
- Add sliced onions with 1/2 tsp kosher salt and allow to caramelize, reducing heat and stirring as needed
- Remove onions and set aside
- Add another 2 tablespoons duck fat to the skillet and increase heat to medium-high
- Add rice and allspice and sauté until lightly browned
- Add onions, duck meat, almonds and chard and reduce heat - allow to cook until duck meat is warmed and chard is wilted
- Stir in parsley and taste for seasoning - add salt if
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