Name: Anise Duck and Rice Casserole
Yield: 4 servings
Ingredients: Salt and freshly ground black pepper; ½ teaspoon aniseeds, crushed; ¾ cup finely chopped onions; 1 duck (4 pounds), cut into quarters; ¼ teaspoon cayenne pepper; 2 tablespoons butter; 1 cup uncooked long-grain rice; 3 cups boiling Chicken Stock; 1 garlic clove, finely minced

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 duck (4 pounds), cut into quarters
2 tablespoons butter

Method

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.
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.
Pour the

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Anise Duck and Rice Casserole

Ingredients

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