Duck Legs with Rice and Mushrooms

Delicious duck meat with creamy rice and tender roasted mushrooms.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Meat, Duck, meat and skin, fresh

  • 2 teaspoons Salt, table

  • 1 teaspoon Spices, paprika

  • 4 twig Thyme, fresh

  • 1 dl Oil, olive

  • 1.5 cups Rice, white, long grain, cooked

  • 2 spoons Butter, unsalted

  • 250 g Mushrooms, mushrooms, fresh

  • 1 bouquet Parsley, fresh

Steps

  1. Rinse the duck legs under running water and dry them well with a paper towel. Rub the legs with salt and red paprika, place thyme sprigs on them, then place them in a baking dish greased with 5 tablespoons of oil. Preheat the oven to 220 degrees Celsius and place the meat inside. Bake for 20 minutes, then turn the meat in the dish and bake for another 15 minutes on the other side.

  2. While the meat is baking, cook the rice in salted water according to the package instructions. Once cooked, drain it, transfer it to a bowl, and mix in margarine or butter, then cover the bowl to keep the rice warm.

  3. Wipe the mushrooms with a damp cloth, cut off the stems, and quarter them. Add 5 tablespoons of olive oil to a pan, wait for it to heat up, and add the sliced mushrooms. Season the mushrooms with a pinch of salt, sprinkle with thyme, and stir with a spatula. Once they shrink and brown, remove them from the heat.

  4. Place a quarter of the mushrooms in a small bowl, press them down with a spatula, then add a quarter of the rice on top and press again. Once you have a firmly pressed mixture of mushrooms and rice, flip the bowl onto a shallow plate. Repeat the process three more times.

  5. Arrange the baked duck legs on plates with the rice and mushrooms. Rinse and finely chop parsley, then sprinkle it over the meat and mushrooms. Serve immediately while still warm, with a glass of dry red wine.

Nutrition Information (Per 100g)

  • Calories: 317.73 kcal
  • Fat: 26.89 g
    • Saturated Fat: 8.96 g
  • Carbohydrates: 8.36 g
    • Sugars: 0 g
  • Protein: 8.19 g
  • Fiber: 0.17 g

Advice

If we dont have a suitable container for pressing the rice and mushrooms, we can use a larger round cookie cutter and layer the ingredients in the cutter. Place the cutter on a plate, first add the mushrooms, press them down, then add the rice on top and press again. Carefully remove the cutter. 2 teaspoons of salt are used for the rice, meat, and mushrooms. Thyme sprigs can be stripped of their leaves or left whole and placed in the baking dish with the meat. Add the stripped thyme leaves to the mushrooms.