Recipes

Duck with Chilli and Rice
Mossland School

This recipe produces quite a fiery dish. If you prefer a milder piquancy, substitute 2 teaspoons of Dijon mustard for the chilli. The whole dish is done rather at the gallop, over a high heat, and should be ready in just a few minutes if the kidneys are not to be overdone. Always cook it at the last moment.

INGREDIENTS
Serves 4
500g fresh Duck diced.
2 tablespoons olive oil
2 garlic cloves, finely chopped
1–2 small fresh red chillies, finely chopped
a wine glass of red wine vinegar and a teaspoon of sugar
150ml double cream
150g Rice
1 tablespoon finely chopped parsley
salt and freshly ground black pepper

METHOD:
Rinse the Duck in cold water, and dice.

Heat the oil in a large, heavy frying pan over a high heat.
Throw in the garlic and, a few seconds later, the kidneys.
Sauté for barely a minute, tossing them in the pan, until they are nicely browned.

Add the chilli and pour in the wine – it should bubble vigorously and quickly reduce to about half its volume.

Add the cream, a good pinch of salt and a few twists of pepper, and boil to reduce still further.
When the sauce is glossy and nicely coating the kidneys (not much more than 6–7 minutes after the kidneys first went in), add the lentils, mix well and heat through for just 1 minute. Serve at once, sprinkled with the parsley.

Plain boiled rice and a salad of watercress dressed only with olive oil and a squeeze of lemon make good accompaniments.

Food Label created by Nutrients - Version: 2.00
Product name: 'Duck with Chilli and Rice'
Cooked weight: 811 grams
Number of portions: 4
One serving: 203 grams

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This page was last updated on Thursday, 15 October, 2009