Spring Rice with Duck

Ingredients

• 2-4 Duck confit legs (canned)
• ½ glass of white wine
• 1/3 red bell pepper
• 1 tbsp lard
• ½ leek
• 1 celery stalk
• 1/3 yellow bell pepper
• 1/3 green bell pepper
• 1 carrot
• 1 liter chicken broth
• A handful of round-grain rice per person
• Saffron or food coloring, optional
• Pepper
• Salt

Preparation

1. Heat the broth and set aside.
2. Lightly heat the can and remove the duck confit legs or follow the package instructions and set aside.
3. Place the Victoria 25 cm Dual Handle Skillet over heat, then melt a tablespoon of the fat from the duck confit can and sauté the chopped vegetables.
4. Add the rice and sauté for a few minutes, stirring constantly.
5. Add the shredded duck.
6. Pour in the white wine and continue cooking until the alcohol evaporates.
7. Cover the rice with the hot broth and then stir continuously.
8. Season with salt and pepper and let cook for about 15 minutes.
9. Remove from heat, cover, and let rest for another 5 minutes.

Enjoy!

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• Posted in:  
• Category_Arroz
• Sartenes

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