Duck Confit with Rice

Ingredients

• Duck wings 2 pieces
• Duck Skin 2 pieces
• Long-Grain Rice 10 oz
• Unrefined Sunflower Oil 10 tablespoons
• Soy Sauce 3 tablespoons
• Chicken Seasoning 1 tablespoon
• Khmeli-suneli 1 teaspoon
• Red Curry Powder 1 teaspoon
• Tomatoes 3 pieces
• Salt to taste

Step-by-Step Guide

Step 1

Place the meat in a heatproof dish.

Step 2

Pour oil into the container and add soy sauce.

Step 3

Add poultry spice mix to the sauce.

Step 4

Press garlic into the sauce using a garlic press.

Step 5

Thoroughly mix the ingredients.

Step 6

Pour the sauce over the duck and mix so that it is completely coated.

Step 7

Cover the dish with plastic wrap and refrigerate for several hours (can be left overnight).

Step 8

Remove the marinated poultry from the refrigerator.

Step 9

Place the breast skin-side down in a hot skillet and fry until golden brown over medium heat.

Step 10

Flip the breast and fry for another 3–4 minutes.

Step 11

Transfer the fried breast to a roasting bag.

Step 12

Add a little marinade (2–3 tablespoons) to the breast.

Step 13

Seal the bag and set the dish aside for now.

Step 14

Pack the legs in marinade into a roasting bag, make several holes with a toothpick, and seal. Place in a preheated oven at 355°F for 80 minutes.

Step 15

For the rice, bring water to a boil and, once boiling, add a tablespoon of olive oil.

Step 16

Then add salt to the boiling water.

Step 17

Pour the rice into the water, stir, and reduce the heat.

Step 18

After 15 minutes, add khmeli-suneli to the pot.

Step 19

Then add curry powder.

Step 20

Stir and cook for another 5 minutes.

Step 21

Drain the water and set the rice aside for a while, covering it.

Step 22

An hour after placing the legs in the oven, add the breast to them and bake for another 15 minutes.

Step 23

Meanwhile, wash the tomatoes.

Step 24

Cut the tomatoes into quarters, leaving the bottom intact, and sprinkle with salt and herbes de Provence.

Step 25

Cut the bag with the legs, place the tomatoes next to them, and pour hot marinade over, baking for another 5 minutes.

Step 26

Transfer the cooked poultry to a dish, and mix the rice into the marinade thoroughly.