CookEat Recipe
Braised Duck with Mushroom Rice
Duck braised with prosciutto, vegetables, tomato and dried mushrooms, served with rice finished in its strained juices and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 1 domestic duck, about 1.5 kg, professionally cleaned and eviscerated; 1/4 large onion; 1 small celery stalk; 1 small carrot; A few parsley stalks with their leaves; 50 g prosciutto containing fat and lean; 2 tablespoons olive oil; Salt and black pepper to taste; About 250 ml strained tomato purée, or 2 tablespoons tomato paste diluted in 200 ml water; About 8 g dried edible mushrooms; 200 g rice suitable for risotto; 40 g butter; About 30 g grated Parmesan; Water as needed for braising and cooking the rice.
Step 2
Finely chop the quarter-onion, celery, carrot and parsley with the prosciutto. Put this mixture and the olive oil in a heavy casserole and place the cleaned duck over it. Season lightly with salt and pepper. Do not rinse raw poultry.
Step 3
Brown the duck on all sides over moderate heat, about 20–25 minutes. Meanwhile soak the dried mushrooms in hot water for about 20 minutes, then rinse off any grit.
Step 4
Add the tomato purée or diluted paste, the drained mushrooms and enough water to keep the pan moist. Cover and simmer gently, turning the duck occasionally and adding water as needed, until tender and at least 82°C in the thickest breast and thigh areas, about 1¾–2¼ hours after browning. The mushrooms must cook fully in the braise, at least 15 minutes or longer according to their package.
Step 5
Lift out the cooked duck and keep it hot. Pick out the mushrooms and reserve them. Strain the sauce and skim off excess fat; retain the mushrooms for the rice.
Step 6
Melt the 40 g butter in a separate saucepan. Add the uncooked rice and stir until it just begins to colour. Add hot water a little at a time, stirring frequently and letting each addition mostly absorb before the next. Start checking after about 15 minutes and cook until tender with a little firmness, usually 18–22 minutes in total.
Step 7
Near the end, add the reserved cooked mushrooms and enough of the strained duck sauce to flavour the rice while keeping it moist. Just before taking it off the heat, stir in the grated Parmesan. Serve immediately alongside the duck, with any remaining sauce.
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