Recipe Sections
Serve with Aromatic Red Curry of Duck with Sweet Potatoes and Snowpeas - refer to recipe in Duck Legs section.
500g basmati rice
60g Luv-a-Duck duck fat
1 large onion, halved and thinly sliced
5 green cardamom pods
2 bay leaves
12 saffron threads soaked in 2 tbsp warm milk
2 tbsp chopped pistachios
1. Place rice in a sieve and rinse well under running water, drain then transfer to a bowl. Add water to cover and soak for 30 minutes to remove excess starch, then drain well.
2. Heat duck fat in a large saucepan, add onion and cook for 5 mins until soft, add cardamom, bay leaves and drained rice and stir for 2 minutes until all the grains are covered with oil.
3. Add saffron mixture and 3 3/4 cups of water and bring to the boil, cover with a lid and cook over a low - medium heat for 8 minutes until all the liquid is absorbed.
4. Remove from heat and stand for 10 minutes, covered.
5. Serve and garnish with chopped pistachios.