Duck Biryani

Fragrant rice where every grain is infused with duck fat and spices. The meat, slow-cooked in its own steam, is so tender it falls off the bone at the slightest touch.

• Prep time: 40 min
• Cook time: 70 min
• Difficulty: Medium
• Calories: 1361
• Protein: 73 g
• Carbs: 177 g
• Fat: 38 g

Ingredients

• 800 g Duck leg ( whole )
• 400 g Thai or basmati rice ( rinsed )
• 200 g yogurt Indian ( plain )
• 2 piece Onion ( sliced )
• 2 tbsp ghee
• 3 piece Garlic ( minced )
• 1 tbsp Ginger powder
• 1 tbsp garam masala
• 1 tsp Turmeric powder
• 1 piece Cinnamon stick
• 4 piece cardamom ( whole )
• 3 piece Clove
• 1 piece Fresh cilantro ( chopped )
• 1 piece Mint fresh ( chopped )
• 1 pinch Saffron
• 50 ml Whole milk ( lukewarm )
• 2 tbsp Fried onions
• 1 pinch Gray sea salt
• 400 g Basmati Rice ( rinsed until water runs clear )

Instructions

1. Duck marinade

   Score the skin of the duck legs. Mix the Indian yogurt with the ginger powder, minced garlic, turmeric, and garam masala. Massage the meat so the spices penetrate well. Let it rest.

2. Flavoring the rice

   Wash the basmati rice until the water runs clear. Plunge it into a large pot of boiling salted water with the cinnamon, cardamom, and cloves. Remove it as soon as it is al dente; it should still have a bite.

3. Browning the meat

   In a heavy pot, melt the ghee. Sear the duck legs skin-side down first until well browned and the fat begins to render. Add the sliced onions and let them sweat without burning.

4. Assembly and Dum

   Spread the basmati rice over the duck. Pour the milk mixed with saffron over the top. Add the chopped fresh coriander and mint, as well as the fried onions. Cover tightly so that no steam escapes.

5. Slow cooking

   Cook over very low heat. The steam will finish cooking the rice and tenderize the duck. Upon opening, the rice should be fluffy and the meat tender. Mix gently before serving.

Chef's tips

• Do not mix the rice and duck during the steam cooking; this is the secret to layered flavors.
• If you don't have an airtight lid, seal the edges of the pot with a dough rope (flour and water).

Storage

Keeps for 3 days in the fridge. Reheat by steaming or in the microwave with a splash of water to keep the rice moist.