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🍽️ Crispy Rice Casseroles with Duck Meat

936 kcal · 30 min · 4 servings

Ingredients

• 350 g Long-grain rice
• Salt
• 2 Duck breast fillets (kitchen-ready, 350 g each)
• 1 Carrot
• 1 Shallot
• 2 Garlic cloves
• 1 stalk Celery
• Pepper (from the mill)
• 1 tbsp Tomato paste
• 150 ml dry red wine
• Butter (for the ramekins)
• 150 g Butter (in small cubes)

Instructions

1. 1. Bring 700 milliliters of water to a boil and add salt. Cook the rice in it until done.
2. 2. Wash the duck breasts and pat them dry with a kitchen towel.
3. 3. Carefully separate the fat layer from the duck breast using a sharp knife.
4. 4. Cut the separated fat into small cubes.
5. 5. Peel the carrot, the shallot, and the garlic.
6. 6. Cut the carrot, shallot, and garlic into small cubes.
7. 7. Wash the celery and remove any tough parts.
8. 8. Cut the celery into small cubes as well.
9. 9. Cut the duck breast into thin strips.
10. 10. Put the fat cubes into a hot pan and render them.
11. 11. Fry the fat cubes until crispy.
12. 12. Remove the crispy fat cubes from the pan.
13. 13. Let the fat cubes drain on a piece of kitchen paper.
14. 14. Fry the duck strips together with the cubes of carrot, shallot, garlic, and celery in the pan.
15. 15. Turn the vegetables and meat regularly while frying.
16. 16. Season the duck ragout with salt and pepper.
17. 17. Stir the tomato paste into the duck ragout.
18. 18. Deglaze the mixture with red wine.
19. 19. Let the liquid reduce almost completely.
20. 20. Grease four tall baking molds (each 8x8 cm and 6 cm high) with butter.
21. 21. Coat the molds with breadcrumbs.
22. 22. Take two-thirds of the cooked rice.
23. 23. Layer the rice 1 cm thick into the molds.
24. 24. Form a 1 cm thick rim with the rice.
25. 25. Fill the duck ragout into the rice rims.
26. 26. Cover the casseroles with the remaining rice.
27. 27. Top the casseroles with small flakes of butter.
28. 28. Preheat the oven.
29. 29. Bake the casseroles in the preheated oven for 20 to 25 minutes until golden brown.
30. 30. Remove the molds from the oven.
31. 31. Carefully turn out the casseroles onto plates.
32. 32. Serve the dishes as desired with fresh, crisp salad.

Nutrition per serving

• kcal: 936
• Protein: 30 g · Fett/Fat: 56 g · Carbs: 72 g