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Orange and cardamom duck legs with rice pilaf

Australian Gourmet Traveller main course dinner recipe for orange and cardamom duck legs with rice pilaf
Orange and cardamom duck legs with rice pilaf

Orange and cardamom duck legs with rice pilaf

Chris Chen
6
10M
2H
2H 10M

Ingredients

Duck
Rice pilaf

Method

Main

1.Preheat oven to 160C. Place duck in a roasting pan. In a saucepan combine juice, rind, sugar and spices and simmer over medium heat for 5 minutes or until sugar has dissolved and mixture has combined. Pour over duck marylands, cover with foil and roast for 1 hour. Remove foil and roast, basting frequently, for another hour or until golden and sauce reduced. Carefully pour off fat and discard, reserving juices.
2.Meanwhile, for rice pilaf, melt butter in a saucepan over medium heat until foamy, add onion, cardamom and cinnamon and sauté for 10-15 minutes or until onion is caramelised. Add drained basmati rice and allspice and stir to coat, add chicken stock and bring to the boil, then reduce heat to low, cover and cook for 12 minutes or until liquid is absorbed.
3.Divide pilaf among plates, top with duck legs and drizzle with pan juices. Scatter with toasted almonds.

Drink Suggestion: Fruity Beaujolais. Drink suggestion by Max Allen

Notes

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