French · Dinner
Baked Duck Rice Casserole
Duck thigh pieces seared then baked with arborio rice, leeks, garlic and thyme in a covered dish until the rice turns creamy and the duck falls apart tender. Deglazed with white wine and finished with fresh parsley, this rustic French casserole is served straight from its bake dish.
$7
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
702Calories
40.8gProtein
34.5gFat
52.1gCarbs
3.1gSugar
2.4gFiber
612mgSodium
179mgChol
12.9gSat Fat
680mgPotassium
68mgCalcium
3.9mgIron
1.9mcgVitamin B12
9.2mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Pat the duck thigh dry and season both sides with salt and black pepper. Preheat oven to 375°F (190°C).
2
Sear
Heat olive oil in an oven-safe pot over medium-high heat. Sear duck skin-side down for 5 minutes until golden and crisp, then flip and sear 2 minutes more.
3
Sweat
Remove duck to a plate. Lower heat to medium, add butter, sliced leek and minced garlic, sweating for 4 minutes until softened.
4
Build
Pour white wine into the pot and scrape up browned bits, simmering 2 minutes until reduced by half. Stir in rice and thyme, add chicken stock and nestle duck back on top, skin-side up.
5
Bake
Cover the pot and bake at 375°F (190°C) for 45 minutes, then uncover and bake 15 minutes more until rice is tender and creamy.
6
Rest
Remove from oven and let rest uncovered for 5 minutes so rice sets.
7
Plate
Spoon rice onto a plate, top with duck thigh and scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g duck thigh, bone in, skin on
- 2/3 cup130g arborio rice, uncooked
- 7 oz200g leek
- 4 cloves4 cloves garlic
- 1/2 cup120ml dry white wine
- 1 1/2 cup360ml chicken stock
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp28g unsalted butter
- 2 tbsp30ml olive oil
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
