- Melt 2 Tbsp butter in a non stick skillet on medium heat and add the celery.
- Braise until vibrant green and then add the green onions and the garlic.
- Gently cook until onions begin to wilt. It will take less then a minute.
- Transfer the onions and the celery to a small bowl and set aside.
- Melt the remaining butter and add the shredded duck meat and heat trough.
- Add the mushrooms and sauté until mushrooms release their liquid.
- Add the cooked rice and heat through.
- At any time you run out of moisture, add from the red wine.
- Once the red wine is gone add from the chicken stock as needed. Amount of chicken stock will depend on the amount of cooked rice and duck meat used.
- When the rice is heated through add back the celery and the onions.
- Stir in the chopped green onion stalks.
- Season the rice with thyme, salt and pepper to taste.
- Serve right away.
RED WINE RICE WITH DUCK
From the roasted duck of past I saved the shredded leftovers and this was the most memorable dish I made from it. I know this, because I took photos and saved the recipe. It has been awhile, but I also recall Jim being happy meeting up with the duck again. So here it goes, the recipe was inspired by Good Food magazine, January 2009. I took a few key photos of the process to jug my memory and obviously I didn’t follow the recipe. Stir fry recipes tend to produce overcooked vegetables and this dish was anything but. Indeed it was a fitting end for the duck.
cooked Basmati rice for 2 to 4 people
4 Tbsp butter
2 celery sticks, finely chopped
2 to 4 green onions [do not discard green stalks]
3 garlic cloves, diced
1 to 2 cups leftover duck meat, shredded
3 cups sliced mushrooms
1/2 cup red wine
1 cup chicken stock as needed
green stalks of the green onions used, chopped
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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