12.7.14

RED WINE RICE WITH DUCK

From the shredded leftovers of the roast duck I made a most memorable dish. Jim was certainly pleased to meet up with the duck again. The recipe was inspired by Good Food magazine, January 2009, but  obviously I didn’t follow the recipe. Stir fry recipes tend to produce overcooked vegetables and what I made was anything but. Indeed this was a fitting end for the duck.

RED WINE RICE WITH DUCK 
cooked Basmati rice for 2 to 4 people
4 Tbsp butter
2 celery sticks, finely chopped
2 to 4 green onions [do not discard green stalks]
3 garlic cloves, diced
1 to 2 cups leftover duck meat, shredded
3 cups sliced mushrooms
1/2 cup red wine
1 cup chicken stock as needed
thyme
green stalks of the green onions used, chopped

  • Melt 2 Tbsp butter in a non stick skillet on medium heat and add the celery.
  • Braise until vibrant green and then add the green onions and the garlic.
  • Gently cook until onions begin to wilt. It will take less then a minute.
  • Transfer the onions and the celery to a small bowl and set aside.
  • Melt the remaining butter and add the shredded duck meat and heat trough.
  • Add the mushrooms and sauté until mushrooms release their liquid.
  • Add the cooked rice and heat through.
  • At any time you run out of moisture, add from the red wine.
  • Once the red wine is gone add from the chicken stock as needed. Amount of chicken stock will depend on the amount of cooked rice and duck meat used.
  • When the rice is heated through add back the celery and the onions.
  • Stir in the chopped green onion stalks.
  • Season the rice with thyme, salt and pepper to taste.
  • Serve right away.


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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!