Wild duck rice with parsnips

Name: Wild duck rice with parsnips
Ingredients: 350 g risotto or paella rice; ½ tsp crushed peppercorns; 1 tbsp diced bacon; 350 g risotto or paella rice; Zest and juice of 1 unwaxed orange; 2–3 parsnips, peeled and diced; ½ tsp saffron threads, soaked in a splash of boiling water; ½ tsp saffron threads, soaked in a splash of boiling water; Salt and freshly ground pepper; Salt and freshly ground pepper; 1 mallard or 2 teal or 1 kg duck joints; 1 mallard or 2 teal or 1 kg duck joints; 1–2 tbsp olive oil; 1 onion, unskinned but quartered; 1 large carrot, scraped and chunked; 2–3 garlic cloves, roughly chopped; 1 small thyme sprig; 1–2 bay leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

A soupy rice to eat with a spoon, robust and well flavoured, which makes the most of whatever the hunter brings home – duck, pigeon, quail, rabbit or hare.

Ingredients

1 mallard or 2 teal or 1 kg duck joints
1–2

Main course
Gluten-free

Method

First prepare the bird. Remove the breast fillets by slipping a sharp knife between the meat and the bone. Rub with the oil, salt and pepper, and reserve.

Put the duck carcass into a roomy saucepan with the onion, carrot, garlic, thyme, bay leaves and peppercorns, a little salt and enough water to submerge everything generously. Bring to the boil, skim off the grey foam that rises, then