Duck With Rice
|Duck||5 Pound, quartered|
|Water||3 Cup (48 tbs)|
|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|
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.