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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
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
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