Duck confit with rice
6 servings
90 minutes
Duck confit with rice is a dish that embodies the harmony of flavors and textures of European cuisine. Tender duck meat infused with the aromas of soy sauce and spices gains incredible juiciness through long marination. After roasting, it becomes soft and melts in the mouth with a golden, crispy crust. Fragrant rice soaked in marinade turns into a complete side dish enhanced by Eastern notes of khmeli-suneli and curry. Tomatoes baked in marinade add freshness and a slight tang to the dish. The origins of this dish trace back to French gastronomy, where duck confit is considered a true delicacy. Today it is adapted for home cooking, allowing one to enjoy restaurant flavors without leaving home.
1
Place the meat in a fireproof dish.
- Duck legs: 2 pieces
- Duck breast with skin: 2 pieces
2
Pour oil into the container and add soy sauce to it.
- Refined olive oil: 10 tablespoons
- Soy sauce: 3 tablespoons
3
Add poultry seasoning to the sauce.
- Poultry seasoning: 1 tablespoon
4
Press garlic into the sauce using a press.
- Salt: to taste
5
Mix the ingredients thoroughly.
6
Pour the sauce over the duck and mix it until it is fully coated.
- Duck legs: 2 pieces
- Duck breast with skin: 2 pieces
7
Cover the dish with plastic wrap and refrigerate for a few hours (can leave overnight).
8
Take the marinated bird out of the fridge.
9
Place the chicken breast skin-side down on a hot skillet and fry until golden brown over medium heat.
10
Flip the breast and fry for another 3-4 minutes.
11
Place the fried chicken breast in a baking sleeve.
12
Add a little marinade to the breast (2-3 tbsp).
- Soy sauce: 3 tablespoons
13
Secure the sleeve and set the dish aside for now.
14
Pack the marinated legs in a baking sleeve, make several holes with a toothpick, and secure. Send to a preheated oven at 180 degrees for 80 minutes.
15
For rice, put water on the fire and, after boiling, add a tablespoon of olive oil.
- Refined olive oil: 10 tablespoons
16
Then add salt to the boiling water.
- Salt: to taste
17
Pour rice into water, stir, and reduce the heat.
- Long-grain rice: 250 g
18
Add khmeli-suneli to the pot in 15 minutes.
- Khmeli-suneli: 1 teaspoon
19
Then add curry powder.
- Curry powder: 1 teaspoon
20
Stir and cook for another 5 minutes.
21
Drain the water and let the rice sit covered for a while.
22
An hour after sending the legs to the oven, add the breast and bake for another 15 minutes.
23
Meanwhile, wash the tomatoes.
24
Cut the tomatoes into four parts, leaving the bottom intact, and sprinkle with salt and Provençal herbs.
- Tomatoes: 3 pieces
- Salt: to taste
25
Cut the sleeve with legs, place tomatoes next to them and pour with boiling marinade, bake for another 5 minutes.
26
Transfer the cooked bird to a dish and mix the rice into the marinade thoroughly.
