From the shredded leftovers of the roast duck I made a most memorable dish. Jim
was certainly pleased to meet up with the duck again. The recipe was inspired
by Good Food magazine, January 2009, but obviously I didn’t follow the recipe. Stir fry recipes
tend to produce overcooked vegetables and what I made was anything but. Indeed this was a fitting end for the duck.
RED WINE RICE WITH 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
thyme
green stalks of the green onions used, chopped
- 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.
