Duck Rice

Name: Duck Rice
Yield: 10
Ingredients: 4 cups of rice; 3 cups of dry white wine; 2 cups of water; 2 cups of toasted cashews; 1 cup of dried rose petals, chopped; 2 tablespoons of lime rind, grated; 1 tablespoon of saffron; 1 teaspoon of salt; 2 teaspoons of crushed red pepper flakes; 2.7 kg of duck breast, thighs, and drumsticks; 600 g of broccoli florets; 200 g of crispy bacon, chopped; 5 sprigs of rosemary; 4 cloves of garlic; 4 liters of chicken broth; 2 large onions, cut into chunks

1
4 cups of rice
2
3 cups of dry white wine
3
2 cups of water
4
2 cups of toasted cashews
5
1 cup of dried rose petals, chopped
6
2 tablespoons of lime rind, grated
7
1 tablespoon of saffron
8
1 teaspoon of salt
9
2 teaspoons of crushed red pepper flakes
10
2.7 kg of duck breast, thighs, and drumsticks
11
600 g of broccoli florets
12
200 g of crispy bacon, chopped
13
5 sprigs of rosemary
14
4 cloves of garlic
15
4 liters of chicken broth
16
2 large onions, cut into chunks

Ingredients

1
4 cups of rice
2
3 cups of dry white wine
3
2 cups of water
4
2 cups of toasted cashews
5
1 cup of dried rose petals, chopped
6
2 tablespoons of lime rind, grated
7
1 tablespoon of saffron
8
1 teaspoon of salt
9
2 teaspoons of crushed red pepper flakes
10
2.7 kg of duck breast, thighs, and drumsticks
11
600 g of broccoli florets
12
200 g of crispy bacon, chopped
13
5 sprigs of rosemary
14
4 cloves of garlic
15
4 liters of chicken broth
16
2 large onions, cut into chunks

Directions

1
1
2
In the evening, combine the duck, salt, garlic, onion, rosemary, white wine, and saffron in a large bowl
3
Mix well, cover with plastic wrap, and refrigerate
4
2
5
Remove the duck pieces from the marinade and blend them in a blender with the crispy bacon until you get a thick sauce
6
Reserve the sauce
7
3
8
In a large skillet, place the duck breast with the fatty side down along with the other pieces
9
Fry over low heat for 20 minutes or until golden brown
10
Flip and fry the other side without the fatty layer
11
Remove the duck and discard any excess fat
12
Pour the blended sauce over the duck and add the toasted cashews and dried rose petals
13
Cover the skillet and cook over medium heat for one hour or until the meat is tender
14
Add the water gradually
15
4
16
In another large pot, boil the chicken broth and add the rice
17
Cook until the rice is tender
18
Remove from the heat and drain without discarding the broth
19
Return the broth to the pot and cook the broccoli for 10 minutes or until tender
20
Drain
21
5
22
When the duck is ready, remove it from the heat, add the lime rind and red pepper flakes, and mix well
23
Debone and cut the meat into chunks
24
Pour the sauce over the rice and top with the broccoli.