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Duck Rice

Use leftover duck meat for this delicious, one-dish meal. If you have only a few scraps of duck left, add them to the rice and use it as a side dish instead of a main dish.

Image of Duck Rice

30 ml/2 tablespoons duck fat or vegetable oil
100g/4 oz chopped onions
50g/2 oz sliced mushrooms
350g/12 oz uncooked rice
750 ml/1 pts duck stock
10 ml/2 teaspoons salt
10 ml/2 teaspoons fresh thyme or 2.5 ml/ teaspoon dried
10 ml/2 teaspoons paprika
2.5 ml/ teaspoon black pepper
30 ml/2 tablespoons finely chopped celery leaves
100g/4 oz chopped spring onions
350g/12 oz cooked duck meat, cut into strips or bite-size pieces

Oven Temperature: 180C/350F/Gas Mark 4


Serves: 4


In a frying pan over medium heat, heat the duck fat or oil. Sauté the onions and mushrooms until the onions are translucent, about 5 minutes. Add the rice and cook until it is lightly browned, about 5 minutes.

Meanwhile, in a saucepan, bring the duck stock, season­ings and celery leaves to the boil. Combine the rice and stock mixtures in a lightly greased 2 l/3½ pt casserole dish and stir in the duck and spring onions. Cover and bake at 180°C/350°F/Gas Mark 4 until all the liquids are absorbed and rice is cooked, about 1 hour.

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