Anise Duck and Rice Casserole

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 duck (4 pounds), cut into quarters
  • 2 tablespoons butter
  • ¾ cup finely chopped onions
  • 1 garlic clove, finely minced
  • 3 cups boiling Chicken Stock
  • Salt and freshly ground black pepper
  • ½ teaspoon aniseeds, crushed
  • ¼ teaspoon cayenne pepper
  • 1 cup uncooked long-grain rice


    1. Brown the duck in the butter, then transfer it to a heavy Dutch oven. Pour off most of the fat from the skillet and add the onions and garlic. Cook, stirring, until onions are wilted.

    2. Add the hot stock to the skillet. Stir with a wooden spoon to dissolve the brown particles which cling to the bottom and sides of the skillet.

    3. Pour the liquid over the duck and add salt and pepper to taste; cover. Cook for about one hour, until duck is almost tender. Remove excess fat. Add the remaining ingredients, cover, and cook for twenty minutes, or until rice is tender.