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Duck With Rice

Western.Chefs's picture
  Duck 5 Pound, quartered
  Water 3 Cup (48 tbs)
  Salt 2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Raw rice 1⁄2 Cup (8 tbs)
  Carrots 2 , sliced
  Leeks 2 , sliced
  Turnips 2 , sliced
  Onions 4 Small, halved
  Egg 1 , lightly beaten
  Parsley 1 Tablespoon

1. Broil the duck in a preheated broiler until brown on all sides. Place in a kettle with three cups water, the giblets, salt and pepper and bring to a boil. Cover, reduce the heat and simmer until the duck is tender, about forty minutes. Remove the duck and, if desired, remove the meat from the bones. Skim the fat from the broth.
2. Preheat oven to moderate (350° F.).
3. To two cups of the duck broth add the rice and cook two minutes. Turn the rice and broth into a casserole and add the vegetables and the duck.
4. Cover and bake until the vegetables and rice are tender, about twenty-five minutes. Blend the egg with an additional one-half cup duck broth or water and stir gently into the casserole. Heat but do not boil.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5855 Calories from Fat 3183

% Daily Value*

Total Fat 353 g543.2%

Saturated Fat 116.5 g582.6%

Trans Fat 0 g

Cholesterol 2025.8 mg675.3%

Sodium 5605.2 mg233.6%

Total Carbohydrates 228 g76%

Dietary Fiber 27.1 g108.3%

Sugars 58.3 g

Protein 425 g850.5%

Vitamin A 664.7% Vitamin C 500.4%

Calcium 73.4% Iron 617.8%

*Based on a 2000 Calorie diet


Duck With Rice Recipe