Duckling in Rice as in Alföld

Alföldi Rizses Kacsa


  • Breasts of 2 ducklings
  • ¼ pound rendered duck or goose fat
  • 1 small onion, chopped fine
  • 1 small knob celery, peeled and sliced
  • 1 small parsnip, peeled and sliced
  • 1 small carrot, peeled and sliced
  • ¼ pound mushrooms
  • ¾ pound uncooked rice ( cups)
  • 1 tablespoon chopped flat parsley
  • ½ pound shelled young peas
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon chopped fresh marjoram, or a good Pinch of dried marjoram
  • Livers of 2 ducklings, sautéed


  1. Preheat oven to 375°F. Pull off the skin of the duck breasts, then bone them. Cut meat into 1-inch squares.
  2. In a heavy Dutch oven melt half of the fat and wilt the onion in it.
  3. Add duck meat and sliced vegetables to the onion and sauté for a couple of minutes. Add 1 tablespoon water and cover. Cook the duck; keep adding tablespoons of water until duck is cooked. Do not have a lot of liquid at any time.
  4. If mushrooms are small buttons, leave them whole; if larger, cut into pieces.
  5. In a second pot melt the rest of the fat. Add mushrooms, rice, parsley and peas, and cook over medium heat for a few minutes. Stir and cook over low heat for a few more minutes till the ingredients are coated with fat.
  6. Add rice mixture to cooked duck meat, together with salt, pepper and marjoram. Add 2 cups water and bring to a boil under a heavy tight-fitting lid.
  7. Bake in the preheated oven for 25 minutes.
  8. Place the duck and rice on a serving platter and decorate it with sautéed duck livers and duck cracklings made out of the fat.