International-Style Aromatic Duck Rice

Prep Time

30 minutes

Cook Time

1 hour 30 minutes

Total Time

2 hours

Servings

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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