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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

  1. Leftover cooked duck meat, pulled or chopped - one to two cups or more
  2. »«Duck broth (or use 2 cups chicken or vegetable broth)»«
  3. 4 cups water
  4. 1 fresh bay leaf or 2 dry
  5. Half a small onion or 1 tsp onion powder
  6. Bones from leftover duck
  7. »«Pilaf»«
  8. 1 cup uncooked brown basmati rice
  9. 1/4 cup whole raw almonds
  10. Skin from leftover duck, cut into 1/4 inch pieces (optional)
  11. 1 large onion, thinly sliced
  12. 1 large garlic clove, minced
  13. Duck fat or olive oil
  14. 1 tsp ground allspice
  15. Kosher salt to taste
  16. 1 or 2 handfuls of baby chard leaves (optional)
  17. 1 Tablespoon Olive oil
  18. 1 Tablespoon minced fresh parsley

How to make it

  1. »«To make duck broth»«
  2. Add duck bones, half onion, bay leaf and water to a saucepan
  3. Bring to a boil, reduce heat to simmer and cook for 1 hour
  4. Strain broth
  5. »«Pilaf»«
  6. 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.
  7. Cook on low about 30 minutes until just tender and broth is absorbed
  8. Meanwhile, heat olive oil in a large non-stick skillet over medium-low
  9. 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)
  10. Remove almonds and set aside to cool, then chop
  11. Add duck skin pieces to the pan and increase heat to medium
  12. Cook until crispy, remove and set aside
  13. Add 2-3 tablespoons duck fat to the skillet and heat
  14. Add sliced onions with 1/2 tsp kosher salt and allow to caramelize, reducing heat and stirring as needed
  15. Remove onions and set aside
  16. Add another 2 tablespoons duck fat to the skillet and increase heat to medium-high
  17. Add rice and allspice and sauté until lightly browned
  18. Add onions, duck meat, almonds and chard and reduce heat - allow to cook until duck meat is warmed and chard is wilted
  19. Stir in parsley and taste for seasoning - add salt if

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