Duck Biryani
Ingredients
- 800 gDuck leg (whole)
- 400 gThai or basmati rice (rinsed)
- 200 gyogurt Indian (plain)
- 2 pcOnion (sliced)
- 2 tbspghee
- 3 pcGarlic (minced)
- 1 tbspGinger powder
- 1 tbspgaram masala
- 1 tspTurmeric powder
- 1 pcCinnamon stick
- 4 pccardamom (whole)
- 3 pcClove
- 1 pcFresh cilantro (chopped)
- 1 pcMint fresh (chopped)
- 1 pinchSaffron
- 50 mlWhole milk (lukewarm)
- 2 tbspFried onions
- 1 pinchGray sea salt
- 400 gBasmati Rice (rinsed until water runs clear)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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).
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat by steaming or in the microwave with a splash of water to keep the rice moist.
