Duck Confit Rice

This duck confit rice sits somewhere between a fatteh, a pilaf, a biryani and maybe even a cassoulet. It's decadent, delicious but actually not that hard to make.

3 hours cook

Serves 4

Hugh Woodward

Ingredients

the rice:

5 legs duck confit

300gbasmati rice

75g duck fat

1cinnamon stick

2 tspcoriander seeds

2 tspcumin seeds

1 largered onion, sliced

375gchicken stock

100g sour cherries

100gcranberries

1 tbspflaked sea salt

the green sauce:

large bunchparsley

large bunchchives

half a tinanchovies

1 tbspcapers

1 chunky clovegarlic

half, juicedlemon

a big glugolive oil

the brown butter yoghurt:

100gbrown butter

300mlGreek yoghurt

garnishes:

handfultoasted pistachios

handfuldried cranberries

handful parsley

baguette

1baguettes

100gmelted butter

Crispy duck confit, fluffy duck fat rice, sour dried fruits and two delicious sauces.

Method

Preheat the oven to 180°C. Remove the duck confit from the tin (it helps to warm the tin slightly in the oven first to melt the fat) then place the duck confit on a baking tray and roast until crisp, roughly 40 mins. Set aside somewhere warm.

Meanwhile, wash the basmati rice until the water is no longer cloudy then soak for 1 hour in a large bowl of water.

Heat the duck fat and add the whole spices, frying for a minute to release the aromas.

Add the red onion and cook, stirring frequently, until nicely caramelised. Stir the soaked rice through the fatty onions.

Fry the rice briefly until it sizzles on the bottom, then pour over the stock. Cover with a cartouche (circle of greaseproof) and the pots lid and cook on a medium heat for 4 mins, then turn down the heat to its lowest setting and cook for a further 8 mins. Remove from the heat and leave to stand for another 15 mins.

Meanwhile, slice the baguette and brush with butter and pop in the oven until very crispy. Rip into shards and scatter on the bottom of a serving tray,

To make the green sauce, blitz all the whole ingredients and gradually pour in the olive oil. Season to taste.

To make the yoghurt, whisk in the brown butter to the yoghurt.

Pour the rice over the crisp baguette and place the hot crisp duck on top. Spoon over the two sauces and garnish with pistachios, cranberries and parsley.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.