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Duck with arugula rice and rustic potatoes
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
2 servings
Flavia Guimarães
@flavinha_guimaraes- Ingredients
- Recipe
- Duck breast2 unit(s)
- Tomato Passata1 unit(s)
- Carrot1 unit(s)
- Salmon2 unit(s)
- Thyme1 tablespoon
- Onion2 unit(s)
- Garlic6 unit(s)
- Arugula1 unit(s)
- Rice1 cup
- Sliced almonds20 g
- With a knife make diamond cuts in the duck breast fat. In a pan, heat a drizzle of oil and sear the breasts for 2 minutes on each side. Add 1 onion cut in 4, and 2 whole peeled garlic cloves, and sauté together.
- Cover with water, add the passata, thyme, the peeled carrot cut in half and the celery stalks, season with salt to taste. Cook over medium heat for 30min
- Remove duck breasts and set aside. Leave the pot with water on fire to reduce the broth to a third. When you reach that point, strain the broth and set aside.
- Make the rice as usual by adding a bunch of chopped arugula from the beginning of cooking. Heat a frying pan without oil and toast the Almonds (be careful because it is very fast). When the rice is ready, correct the salt and mix in the Almonds.
- Cut the potatoes (no need to peel), and cook in a pan with water for about 10min. Drain and dry well with a paper towel or tea towel. In a skillet with olive oil, fry on each side.
- Finishing: In a frying pan with hot oil, toast only the skin side of the duck breast for 1min. On a plate, serve the rice with the potatoes. Place the duck and cover with its sauce, which is the reduced and strained broth.
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