Duckling in Rice as in Alföld

Name: Duckling in Rice as in Alföld (Alföldi Rizses Kacsa)
Yield: 4 servings
Cuisine: Hungary
Ingredients: 1 tablespoon chopped flat parsley; ¾ pound uncooked rice (1½ cups); 1 teaspoon salt; ½ pound shelled young peas; ½ teaspoon chopped fresh marjoram, or a good Pinch of dried marjoram; ½ teaspoon freshly ground pepper; Livers of 2 ducklings, sautéed; ½ teaspoon chopped fresh marjoram, or a good Pinch of dried marjoram; Breasts of 2 ducklings; ¼ pound rendered duck or goose fat; 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

Alföldi Rizses Kacsa

Preparation info

4
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

Breasts of 2 ducklings
¼ pound rendered duck or goose fat
1 small o

Europe
Hungary
Dinner
Eastern Europe
Gluten-free

Method

Preheat the oven to 375°F. Pull off the skin of the duck breasts, then bone them. Cut meat into 1-inch squares.
In a heavy Dutch oven melt half of the fat and