Karol Smith
Prime Mediterranean Delight: A Sumptuous Pilaf with Marinated Duck
This prime Mediterranean delight is a luxurious dish that combines the aromatic flavors of seasoned rice pilaf with succulent, marinated duck. The duck is marinated in a rich blend of spices, herbs, and citrus, then seared to perfection, creating a tender and flavorful entree. Accompanied by a fragrant pilaf studded with vegetables and herbs, this dish is sure to impress. Follow this recipe to bring a delightful taste of the Mediterranean to your table.
Ingredients
For the Marinated Duck:
– 4 duck breasts
– 2 large cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon smoked paprika
– 2 tablespoons olive oil
– Juice of 1 lemon
– Salt and pepper, to taste
For the Pilaf:
– 1 ½ cups long-grain rice
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 2 ½ cups chicken or vegetable broth
– 1 teaspoon ground turmeric
– ½ teaspoon ground allspice
– ½ cup frozen peas, thawed
– ¼ cup chopped fresh parsley
– Salt and pepper, to taste
Instructions
1. Marinate the Duck:
– In a large mixing bowl, combine the minced garlic, ground cumin, ground coriander, smoked paprika, olive oil, and lemon juice. Season with salt and pepper.
– Place the duck breasts into the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
2. Cook the Pilaf:
– Rinse the rice under cold water until the water runs clear. Drain and set aside.
– Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
– Add the minced garlic and bell peppers, and cook for another 3-4 minutes until softened.
– Stir in the rice and cook for 1-2 minutes, allowing the grains to be lightly toasted.
– Pour in the broth, then add the ground turmeric, ground allspice, salt, and pepper. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
– Fluff the pilaf with a fork and stir in the thawed peas and chopped parsley. Keep warm until ready to serve.
3. Cook the Duck:
– Preheat a large skillet over medium-high heat.
– Remove the marinated duck breasts from the refrigerator and let them come to room temperature.
– Place the duck breasts in the hot skillet, skin-side down. Sear for 5-6 minutes until the skin is crispy and golden brown.
– Flip the duck breasts and cook for an additional 4-5 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or longer if you prefer them more well-done.
– Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.
4. Serve:
– Slice the duck breasts thinly and serve over a bed of the aromatic rice pilaf. Garnish with additional parsley if desired.
Enjoy your Prime Mediterranean Delight: A Sumptuous Pilaf with Marinated Duck!
