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Duck with Curried Rice Stuffing recipe

Duck with Curried Rice Stuffing recipe

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  • Recipes
  • Dish type
  • Side dish
  • Stuffing

This is a delicious roast duck recipe, which has Indian and Thai influences. If there is too much stuffing for the duck, simply bake in a separate dish.

Be the first to make this!

IngredientsServes: 4

  • 100g wild rice mix
  • 1 (1.5kg) whole, ready-to-cook duck
  • salt and freshly ground black pepper
  • 1 bunch spring onions, finely chopped
  • 1 small ripe mango, peeled and diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons mango chutney
  • 3 tablespoons grated coconut
  • 1-2 teaspoons mild to medium hot curry powder
  • 1 pinch cayenne pepper
  • 1/4 teaspoon finely chopped lemongrass
  • 750ml dry white wine
  • 2 tablespoons cornflour

MethodPrep:30min ›Cook:1hr50min ›Ready in:2hr20min

  1. Cook rice according to package instructions.
  2. Preheat oven to 200 C / Gas 6.
  3. Rinse duck under cold water inside and out and dry with kitchen towels. Rub inside and outside with salt and pepper.
  4. Heat oil in a frying pan and saute onions until soft and translucent. Add mango chutney, coconut, curry, cayenne pepper and lemongrass; saute for an additional 1-2 minutes. Add cooked rice to the pan. Stir well.
  5. Stuff duck loosely with filling and sew up opening with string. Tie legs and wings to the body.
  6. Place duck breast side up into a roasting tin and roast on the lowest oven shelf for 1 hour and 45 minutes. Pierce duck and prick from time to time at various places to drain the fat. In regular intervals deglaze brown bits with wine. When duck is cooked through and the skin is crispy, place on a serving plate, cover with foil and let rest.
  7. Loosen drippings with water and pour through a strainer. Skim off fat. If the sauce is too liquid, mix a little cornflour with cold water until smooth and add to sauce. Bring to the boil while whisking constantly until the sauce thickens. Season with salt and pepper.
  8. Remove kitchen string and cut duck in the middle of the chest to remove the stuffing. Carve the duck and serve with the sauce.

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Duck Ragu

Perhaps our favorite recipe from My Father’s Daughter, this duck ragu is a dish you’ll crave and make time and time again.

1 organic large duck, washed and dried

3 tablespoons extra virgin olive oil

freshly ground black pepper

4 slices duck bacon, finely diced

1 medium yellow onion, peeled and finely diced

2 medium carrots, peeled and finely diced

2 medium stalks celery, finely diced

5 cloves garlic, peeled and minced

2 5-inch sprigs fresh rosemary, stems discarded and leaves finely minced

3 14-ounce cans whole peeled tomatoes with their juice

1/4 cup plus 2 tablespoons tomato paste

1 pound pappardelle (fresh or dried)

Gremolata Bread Crumbs or freshly grated parmesan cheese, for serving

1. Preheat the oven to 350°F.

2. Trim off excess skin from the opening to the duck’s cavity and back end. Rub the entire duck with 1 tablespoon of olive oil and sprinkle liberally with salt and pepper, inside and out.

3. Roast it for a total of 2 hours, flipping it from its back to its breast (and vice versa) every 1/2 hour. Let it cool in the pan until you can handle it. Drain off the fat and either discard or reserve it for another use, such as roasting potatoes.

4. While the duck is roasting, heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and add the duck bacon. Cook for 5 minutes, stirring occasionally, or until starting to crisp.

5. Add the onion, carrots, celery, garlic, and rosemary. Turn the heat down to low and cook, stirring occasionally for 15 minutes, or until softened.

6. Add the tomatoes and their juice and put 1/2 cup water into one can, swish it around to get all the tomato stuck to the sides, pour into the next can, and repeat again with the third. Add the tomato water to the Dutch oven along with the wine, a good grind of pepper, and a healthy pinch of salt.

7. Bring to a boil and then turn the heat down very low and let simmer for 1 hour and 15 minutes.

8. After the duck has cooled down a bit, remove and discard the skin and bones and shred the meat.

9. Fold the duck meat into the ragu along with the tomato paste and cook on very low heat, uncovered, for at least 1 hour (and up to 4), adding splashes of water if necessary to keep it from drying out (continue to season with salt and pepper as you splash).

10. To serve, cook the pasta, divide it among bowls, and spoon a generous amount of duck ragu over the pasta. Top with the Gremolata Bread Crumbs and or Parmesan.

Recipe: Duck with Black Olives and Black Olive Risotto Cookbook Recipes

We like to have a few recipes tucked away for special occasions. Meals that are foolproof, crowd-pleasing, and not too difficult — but still a little more demanding (and impressive) than our usual weeknight fare. This set of recipes from David Leite’s new Portugese cookbook makes exactly that kind of meal: special, extra-delicious comfort food.

Duck is not inexpensive we bought eight duck breasts for a recent special-occasion dinner party and they ran us a pretty penny. But it’s worth it, once in a while, to get something so delicious. Duck is also generally better raised than, say, an expensive steak.

These recipes are wonderful tastes of Portugal, too as Leite says below, they give much of that very intense restaurant-style flavor without really too much work.

Be sure to render off the duck fat we didn’t get it quite as crispy and melted away as we would have liked, especially on the breast we saved for these photos. It’s quite unpleasantly chewy if the main reserve of fat isn’t well melted away and crisped on the final layer. But if you can get it to that point, duck breast is one of the great pleasures of the poultry world. It’s tender and red-fleshed, like steak, but with a rich yet delicate flavor. The sauce in the duck dish has immense flavor, too it marries well with the risotto.

The risotto, on the other hand, was a little milder than we expected we ended up including a few spoonfuls of the olive brine to kick in a little extra olive flavor. But it was a delicious risotto, still — creamy and tender. Together, the duck and risotto make a wonderfully grown-up meal, and so comfortingly delicious.

Duck Breasts with Black Olives
Peitos de pato com azeitonas pretas
serves 4 to 6

This version of the Portugese classic is an utter 180-degree departure, yet it has all the spot-on flavors of the original. I wanted to get to the heart of the dish — duck, black olives, a wickedly good sauce — without having to go through the tedious process of boning, braising, and then carving a whole duck. Instead, plump breasts are seared to a perfect medium-rare in minute, and the sauce is whipped up on the stovetop in even less time.

4 ounces (about 3 slices) thick-sliced slab bacon, cut crosswise into 1/4-inch-wide pieces
One 1/8-inch thick slice presunto, serrano ham, or prosciutto, cut into 1/8-inch cubes
5 garlic cloves, crushed
2 teaspoons chopped fresh rosemary leaves
1 tablespoon plus 1 teaspoon fresh thyme leaves
1 cup chicken stock or low-sodium store-bought broth
2/3 cup tawny port or medium-dry Madeira
3/4 to 1 cup oil-cured black olives, to taste, pitted, halved, and rinsed
4 boneless moulard duck breast halves (about 3 pounds total)
Kosher salt and freshly ground black pepper

1. Cook the bacon in a large skillet over medium-low heat, stirring often, until the fat begins to render, about 6 minutes. Add the presunto and garlic and sizzle until the garlic is golden brown and the meaty bits start to crisp, about 6 minutes more. Stir in the rosemary and thyme, pour in the stock and port, and bring to a boil. Cook for a minute, then add the olives and remove the pan from the heat.

2. With a razor-sharp knife, score the skin of the duck breasts in a crosshatch pattern, being mindful not to cut into the flesh. Pat dry and season with salt and pepper. Heat a large dry skillet over medium-low heat. Add the breasts skin side down and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don’t rush this — the last thing you want is a mouthful of chewy fat. Flip and sear the other side for 3 to 4 minutes.

3. Meanwhile, bring the sauce back to a boil, then reduce the heat to low. Nestle in the breasts, skin side up, and cook for 4 to 6 minutes for medium-rare, 135°F on an instant-read thermometer. Transfer the duck to a cutting board and let rest for 5 minutes.

4. Slice the breasts on an angle, arrange on plates, and spoon the sauce and olives on top. Devour immediately.

Black Olive Risotto
Rizoto de azeitonas pretas
serves 4 to 6 as a main course, 6 to 8 as a starter

My friend restaurateur Migual Júdice gave me this recipe. Well, not exactly. It was part of a vastly complicated, utterly delicious dish from one of his restaurants that I knew would be impossible to cook at home. So I deconstructed it, tossed out some elements that were definitely not Portugese, and kept the rest. What I like about this, besides its being a snap to make, is that it’s a poster child for Portugal’s new generation of cooks and cooking: it honors the country but looks beyond its borders. Olives and Carolino rice, both grown in Portugal, are two traditional staples that play nicely against the Italian cheeses.

8 cups chicken stock or store-bought low-sodium broth
3 tablespoons olive oil
1 small yellow onion, minced
2 cups Carolino, Carnaroli, or Arborio rice
1/2 cup dry white wine
2/3 cup freshly grated Parmigiano-Reggiano, plus curls for garnish
1/3 cup mascarpone cheese
3/4 cup pitted oil-cured black olives, rinsed if overly salty, thinly sliced lengthwise, plus more for garnish
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley leaves

1. Pour the stock into a medium saucepan and bring to a simmer over low heat.


  • 10 pounds frozen cleaned chitterlings, thawed
  • 1 onion, roughly chopped
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced garlic

Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.

Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.

Pappardelle Duck Ragu

This recipe is a little salty—you can make it healthier (and much quicker), by seasoning the duck legs with salt and pepper and browning them in the Dutch Oven. We made ours the day before and left it overnight to let the flavors deepen.

68 grams (1/2 cup) kosher salt, plus more as needed

Freshly ground black pepper

4 (400-gram/14 ounce) duck legs

All-purpose flour, for rolling the pasta

1 medium onion, finely chopped

3 celery ribs, finely chopped

2 medium carrots, finely chopped

340 grams (1 ½ cups) dry white wine

1 (294-gram/28-ounce) can whole San Marzano tomatoes

35 grams (1 ¼ ounces) 80 to 90 percent dark chocolate, finely grated

A chunk of Piave Vecchio or Parmigiano

A handful of parsley leaves, chopped

1. In a big bowl, mix the garlic cloves and thyme sprigs with the salt and 5 or 6 coarse grinds of black pepper. In a shallow glass container or on a sheet pan, spread half of the mixture in a thin layer. Put the duck legs on the salt mixture, and cover them with the remaining mixture. Seal the container or cover the pan tightly with plastic wrap and refrigerate it overnight—at least 8 hours and up to 12.

2. Lay the rolled sheets of pasta on a floured surface and use a pizza cutter or a very sharp knife to cut them into ribbons 1 to ½ inches wide. If you’re using the pasta right away, cover it with a damp kitchen towel until you’re ready to drop it in the pot. If you’re not using it right away, lightly dust it with flour, layer it between pieces of parchment paper on a sheet pan, cover tightly with plastic wrap, and refrigerate for up to 8 hours.

3. Remove the duck legs from the salt, rinse them, pat them dry, and let them come to room temperature.

4. Coat a big heavy-bottomed pot or a Dutch oven with olive oil and set it over medium-high heat. In batches, brown the ducks legs well on each side, 3 to 5 minutes per side, and then remove them from the pot and set them aside. Pour off all but 2 tablespoons of fat. Lower the heat just a little and add the onion, celery, and carrots to the pot. Let them soften for a few minutes, and then add the wine and give everything a stir. Add the tomatoes—juice and all—and stir. Break the tomatoes up a little with a wooden spoon. Return the duck legs, with their juices, to the pot, cover, and let everything simmer for 2 hours or more. The duck is done when the meat easily comes off the bone when it’s prodded with a fork.

5. Turn off the heat, remove the duck legs from the pot, and let them sit until they’re cool enough to handle. Then shred the meat, keeping about half the skin and fat and discarding the rest along with the bones. Return the meat, fat, and skin (try the skin firsts ome people don’t like the texture. If you don’t, don’t add it) to the pot and set it over medium-low heat. Add the dark chocolate to the pot and stir. Check the seasoning and adjust if necessary.

6. Put a large pot of heavily salted water on to boil, and put three or four shallow bowls for serving in a 200°F oven to warm.

7. Coat a large sauté pan with olive oil, add a big pinch of chili flakes, and set it over medium-low heat. Put the pappardelle in the boiling water and cook for 2 minutes. Use tongs to transfer it from the pot to the sauté pan, and add a big splash of pasta water. Toss the pasta around a little and check the seasoning. Divide the pasta among the warmed shallow bowls and spoon ragu over each portion (there will be leftover ragu). Garnish with a few shavings of the cheese and a little parsley, and serve.


A richly spiced curry that illustrates the powerful Chinese influence on Thai cuisine. The duck is best marinated for as long as possible, although it tastes good even if you only have time to marinate it briefly. This delicious dish works just as well with skinless boneless chicken breast portions.

Ingredients: (Serves 4)

4 duck breast portions, skin and bones removed
30 ml/2 tablespoons five-spice powder
30 ml/2 tablespoons sesame oil
Grated rind and juice of 1 orange
1 medium butternut squash, peeled and cubed
10 ml/2 teaspoons Thai red curry paste
30 ml/2 tablespoons Thai fish sauce
15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar
300 ml/½ pint/1¼ cups coconut milk
2 fresh red chilies, seeded
4 kaffir lime leaves, torn
Small bunch cilantro (coriander), chopped, to garnish


Cut the duck meat into bitesize pieces and place in a bowl with the five-spice powder, sesame oil and orange rind and juice. Stir well to mix all the ingredients and coat the duck in the marinade. Cover the bowl with clear film (plastic wrap) and set aside in a cool place to marinate for at least 15 minutes.

Meanwhile, bring a pan or water to the boil. Add the squash and cook for 10-15 minutes, until just tender. Drain well and set aside. Pour the marinade from the duck into a wok and heat until boiling. Stir in the curry paste and cook for 2-3 minutes, stirring constantly, until browned on all sides.

Add the fish sauce and palm sugar and cook for 2 minutes more. Stir in the coconut milk until the mixture is smooth, then add the cooked squash, with the chilies and lime leaves.

Duck with Curried Rice Stuffing recipe - Recipes

This recipe works great with any cooked rice. It’s the perfect way to use up leftover rice from anther meal. It must be said though that the coconut rice is pretty heavenly.

1 cup basmati or jasmine rice

Combine all ingredients in a rice cooker and cook. Remove the cinnamon stick and either use immediately or you can refrigerate for a few days until you’re ready to make the fried rice.

3 large eggs, lightly beaten

1/2 tablespoon red Thai curry paste

1 medium carrot, peeled and diced

1 teaspoons fresh lime juice

Have all of your ingredients prepared and nearby before you begin to cook. (the rice should be ready at this point). Heat 1 tablespoon of oil in a large skillet or wok. Add the eggs and cook on medium-high heat. When the edges of the eggs begin to set, gently flip them over (you can also scramble if that’s easier. Once the eggs are completely cooked, remove from the pan and cut into pieces or strips. Wipe the wok clean with a paper towel.

Heat the rest of the olive oil on medium heat. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more, stirring constantly to begin scorching. Add the rice and peas and cook until heated through. Stir in the egg strips, soy sauce and lime or lemon juice.

You can add a little more soy sauce to taste if you wish. Now just pour into bowls an enjoy!

Duck with Curried Rice Stuffing recipe - Recipes

The fragrant spices in this rice make it a perfect side dish with Indian dishes such as curried garbanzo beans. But it's also got enough flavors going on to pair it with simple foods, like brown lentils, or marinated and grilled tofu or portobello mushrooms.

2 tablespoons coconut oil or extra-virgin olive oil

1 tablespoons brown mustard seeds

1/2 teaspoon cumin seeds (optional)

1/2 teaspoon ground cardamom

2 teaspoons ground coriander

A few pinches of ground cinnamon

1 1/2 cups brown basmati rice

1 1/2 to 2 tablespoons freshly squeezed lime or lemon juice

Chopped fresh Italian (flat-leaf) parsley, for garnish

Pour the oil into a medium pot. Turn the heat to high, add the mustard seeds and cumin seeds, if using. Cook for a couple of minutes, until you hear the mustard seeds popping, then lower the heat to medium, add the onion and cook, stirring, for 7 to 8 minutes, until it begins to turn golden. Stir in the salt, cardamom, coriander and cinnamon.

Rinse the rice well, then add it to the pot stir to coat the rice with the spices and oil and cook for 1 minute. Add the water, increase heat to high and bring to a boil. Once at a boil, lower the heat to low and cover the pot. Keep covered and cook for 40 minutes. Remove the lid to check the rice: It should have a risotto-like consistency. If water is still visible, return the lid to the pot and cook for another 5 minutes or more. If the rice has absorbed the water, turn off the heat and remove the pot from the stove.

Stir in the lime or lemon juice, transfer to a serving dish, garnish with parsley and serve.

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