Elite Recipes: The Best of Lolo Dad’s
Mediterranean Duck Rice
- 300 g. french muscovy, duck breast
- pepper and salt (to taste )
- 250 ml. red wine
- herb de provence (small bunch)
- 250 g. seedless grapes
- 100 ml. honey
- 50 ml. syrup (maple)
- saffron thread (pinch) (soak in hot water )
- 400 g. long grain rice
- 150 g. nuts (pine)
- 100 g. dried fruits, mixed ((preferably raisins, apricots and figs) )
- 180 g. mushrooms, mixed ((sautéed) )
- 120 g. duck's liver ((seared then chilled, diced ) )
- 2 pcs. duck's egg ((beaten) )
- 5 chives, cut into 1 inch
- Season duck breast with salt and pepper.
- On a heated cast iron pan, sear all sides of the breast until brown, then finish in the oven for about 8 minutes at 300” F.
- Remove from the oven and let it rest. (Try to not overcook the meat.)
- On the same pan, deglaze with red wine, add herb de provence and reduce.
- Add grapes, honey and maple syrup. Let it stay at low heat until it reaches the right consistency.
- Soak saffron threads in 100 ml. of hot water.
- Wash rice twice. Using a rice cooker, combine rice, and saffron soaked in hot water and add the same amount of water as the rice (1 x 1 ratio). Season with salt and pepper.
- Turn on the rice cooker and wait until rice cooks (rice cooker will automatically switch to warm once the rice is cooked).
- While the rice is cooking, roast pine nuts on a medium heated pan and add dried fruits.
- On another heated pan, sauté mushrooms and fold into the rice, then add the pine nuts, dried fruits and duck liver. Adjust seasoning with salt and pepper.
- Make a duck egg omelet using a non-stick pan and cut it thinly. Use as garnish with the chives.
