Perdeli Pilaf with Duck Confit Recipe | Duck Pilaf
A vibrant perdeli pilaf with duck leg confit, organic raisins and pine nuts. Rather like filo, yufka pastry is wrapped up to create a crispy and buttery parcel.
Ingredients
- 4 duck legs, confit
- 2 tbsp olive oil
- 4 shallots, finely chopped
- 2 garlic cloves, crushed
- 250g baldo rice or short-grain rice
- 100g organic raisins
- 400ml chicken stock
- 100g pine nuts
- 1 tsp hemp seeds
- 1 large sheet of yufka pastry, approx. 60 x 60cm, or filo pastry
- 15g clarified butter or ghee
More Like This
Confit Duck Pastilla | ExpatWomanFood.com
expatwoman.com
Confit Duck Legs - Italian recipes by GialloZafferano
giallozafferano.com
Duck Confit - Edible Santa Barbara and Wine Country
ediblesantabarbara.com
Classic Duck Confit Recipe
55recipes.com
Confit Duck Leg Recipe · Gressingham
gressinghamduck.co.uk
Duck Confit with Crispy Potatoes and Bitter Leaf Salad Recipe | Luv-a-Duck – Australia’s Favourite D
luvaduck.com.au
Duck leg confit with bacon potatoes and caramelised apples recipe
tasteoffrancemag.com
Meat and Confit Duck Pies | RICARDO
ricardocuisine.com