Duck and Cranberry Pilaff

A community recipe by WelshRarebit

Not tested or verified by Nigella.com

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Introduction

Delicious!

Ingredients

Serves: 2

Metric Cups

2 duck legs (skinned)
2 cardamom pods
2 tablespoons olive oil
1 red onion
1 teaspoon fresh ginger (grated)
2 cloves garlic (crushed)
225 grams long grain rice
600 millilitres chicken stock
125 grams cranberries
1 small orange zest
3 tablespoons fresh coriander (chopped)

2 duck legs (skinned)
2 cardamom pods
2 tablespoons olive oil
1 red onion
1 teaspoon fresh gingerroot (grated)
2 cloves garlic (crushed)
7⅞ ounces long grain rice
21 fluid ounces chicken broth
4⅖ ounces cranberries
1 small orange zest
3 tablespoons cilantro (chopped)

Method

Duck and Cranberry Pilaff is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to Gas 5.

Rub the duck with olive oil, roast for 25-30 minutes (until the juices run clear). Tear into bite-sized pieces.

Lightly squash the cardamom.

Heat the oil in a pan. Add the onion, and cook over a medium heat for 10 minutes. Add the ginger, garlic, rice and cardamom and cook for 1 minute, stirring. Pour stock into the pan, add the duck and cranberries. Season to taste. Stir, cover and simmer for 10-15 minutes until the stock is absorbed and the rice is tender.

Stir in the orange zest and coriander. Serve immediately.

Preheat the oven to Gas 5.

Rub the duck with olive oil, roast for 25-30 minutes (until the juices run clear). Tear into bite-sized pieces.

Lightly squash the cardamom.

Stir in the orange zest and coriander. Serve immediately.