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

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
Gluten-free
Eastern Europe

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