Spicy Duck with Black Rice

Sarah Johnson's winning recipe of our Fall Edition

This is a wonderful and tasty dish. I first tasted it during one cool fall evening in southern France. Whenever I cook it, the memories of the beautiful mountainside and the very special scent of the landscape come to my mind. By the way, the dish is perfect for a dinner party (if you prepare the oven a little in advance).

Ingredients (makes 4 servings)

Duck

• 2 cups red wine
• 2 5-pound ducks
• 1 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ginger
• 1 tablespoon olive oil

Black Rice

• 10 ounces basmati rice 
• 7 ounces smoked bacon, chopped
• 1 large sweet onion, thinly sliced
• 2 tablespoons butter
• 1 pack of squid ink

Preparation

Duck

• Boil the redwine in a heavy sauce pan until it is reduced to about 1/3 of a cup
• Cut each duck in half (lengthwise) and cut away the back bone
• Cut off leg and breast pieces with a sharp meat knife
• Put all pieces on a platter
• Preheat oven to 200°C
• Mix salt, black pepper, and ginger in a small bowl
• Rub mixture all over duck pieces
• Heat olive oil in a pan over medium-high heat
• Add leg pieces, cook until medium brown
• Cover pan and roast duck for 40 minutes
• Transfer the duck to a plate and cover it with foil to keep it warm
• Use the same pan and add duck breasts
• Cook for about 10 minutes per side

Black Rice

• Cook the rice in a large pot of boiling water (slightly salted) and add the squid ink
• Stir occasionally
• Cook the bacon in a large pan until crisp
• Place the bacon on a paper towel
• Leave 2 tablespoons drippings in the pan and add the onions
• Heat until they are tender and golden brown
• Stir in the bacon and season with salt and pepper
• Make 4 servings out of the rice mixture, and add the duck pieces atop
• Drizzle with the redwine syrup

Wine Recommendation

• Californian Syrah - a strong red wine with berry flavours