Look at what's cookin

My adventure's in feeding my family

Peruvian Duck with Rice and Squash April 28, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Any surprise I cooked something else from my Rice and Risotto cook book? There is a huge variety of cooking styles and ingredients. I only bought two duck breasts for this one but I recommend going with the four. I am not a big fan of the texture of kabocha squash but the flavor was just what this dish needed. Overall quite enjoyable.


  • 4 boneless duck breasts
  • 1 spanish onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp grated fresh ginger root
  • 4 tomatoes, chopped
  • 8 oz kabocha squash cut into 1/2 inch cubes
  • 3 cups chicken stock
  • 1 tbsp fresh chopped cilantro
  • 1 tbsp fresh chopped mint
  • salt and pepper

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Head a heavy based frying pan. Using a sharp knife, score the fatty side of the duck breasts in a criss-cross patter.

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Rub the duck with a little salt, then dry-fry skin side down, for 6-8 minutes to render some of the fat.

Pour all but 1 tbsp of the fat out of the pan. Then fry the breasts, meat size down in the remaining fat for 3-4 minutes.

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Transfer to a board, slice thickly and sed aside ina  shallow dish. Deglaze the pan with a little water and pour the liquid over the duck.

Fry the onion and garlic in the same pan for 4-5 minutes until the onion is fairly soft, adding a little duck fat if necessary.

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Stir in the ginger, cook for 1-2 minutes more, then add the tomatoes and cook for another 2 minutes.

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Add the squash, stir-fry for a few minutes, then cover and allow to steam for about 4 minutes.

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Stir in the rice and cook, stirring, until the rice is coasted in the tomato and onion mixture.

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Pour in the stock, return the slices of duck to the pan and season with salt and pepper.

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Bring to the boil, then lower the heat, cover and simmer gently for 30-35 minutes until the rice is tender. Stir in the cilantro and mint and serve.

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