Braised duck with rice
Description
Duck is a very tasty bird, but it requires attention and time. To prepare braised duck with rice, you'll need a medium-sized bird weighing about 2 kilograms. If your duck happens to be particularly fatty, I recommend trimming off excess fat, otherwise the dish will be too caloric and heavy. For the sauce, you'll also need juicy oranges, dry white wine, and vinegar (I use apple vinegar, but you can also use white or red wine vinegar). You can use orange juice with pulp—it will make the dish even more flavorful.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Remove the zest from the oranges, place it in boiling water in a small saucepan for about 2 minutes, then remove with a slotted spoon.
- 3
Step 3
Pour the zest with liqueur, let it steep.
- 4
Step 4
While the zest is steeping, prepare the sauce: mix vinegar and sugar, bring to a boil, and boil for about 5 minutes until the sugar begins to caramelize.
- 5
Step 5
Add orange juice, bring to a boil, and cook for 3 minutes.
- 6
Step 6
Remove from heat and let cool. In the meantime, prepare the duck.
- 7
Step 7
Butcher the duck. If you don't enjoy doing this or don't know how, buy a pre-cut duck—just the breast, legs, and wings separately. When butchering, remove all bones and the skeleton, as we won't need them; they serve no purpose for this dish.
- 8
Step 8
Cut the duck into medium-sized pieces that will easily fit in a cauldron or pot.
- 9
Step 9
Trim excess fat from the duck. Then heat vegetable oil in a cauldron. Sear the duck (first with the skin side down).
- 10
Step 10
Brown the duck well until a golden crust forms.
- 11
Step 11
Set the fried duck aside on a plate, and drain the fat from the cauldron. Discard the fat or use it for preparing other dishes — the choice is yours.
- 12
Step 12
Return the duck to the cauldron. Pour in the prepared sauce, broth, and wine, add spices, and season with salt and pepper. The duck should be completely covered with liquid. Bring to a boil, then reduce the heat to medium, cover the cauldron with a lid, and simmer for an hour and a half.
- 13
Step 13
Then add the orange zest marinated in liqueur. Simmer for another half hour.
- 14
Step 14
Then place the duck back onto the plate for a while, and remove the pieces of zest from the sauce.
- 15
Step 15
Dissolve the starch in water, then add it to the sauce.
- 16
Step 16
Return the duck to the saucepan with the sauce again, heat for a couple of minutes.
- 17
Step 17
Serve the finished stewed duck with orange slices and rice. This is the wonderful stewed duck with rice that you get.