Duck Recipe
Slow-roasted duck leg with dried cranberries, Sicilian black rice pilaf, and fresh currants
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Ingredients
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Duck and Pilaf
Method
Cooking Instructions
- 1
- 2
Roast the Duck
Roast the duck in the preheated oven for about 2 hours, or until the skin is crispy and the meat is tender.
- 3
Cook the Rice Pilaf
In a saucepan, heat olive oil over medium heat. Add the Sicilian black rice and toast it for about 2 minutes. Add the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 30 minutes, or until the rice is tender and the liquid is absorbed.
- 4
Combine Ingredients
Once the rice is cooked, stir in the dried cranberries and currants. Adjust seasoning with salt and pepper if necessary.
- 5
Serve
Plate the roasted duck legs alongside the Sicilian black rice pilaf, garnished with fresh parsley.
