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Duck and Cranberry Pilaff

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Delicious!

Delicious!

Ingredients

Serves: 2

Metric Cups
  • 2 duck leg (skinned)
  • 2 cardamom pods
  • 2 tablespoons olive oil
  • 1 red onion
  • 1 teaspoon fresh root 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 leg (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 ounce 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.
  • 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.
  • Tell us what you think