Orange and cardamom duck legs with rice pilaf
Australian Gourmet Traveller main course dinner recipe for orange and cardamom duck legs with rice pilaf
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Cooking tools:
- Oven
- Roasting pan
- Saucepan
- Aluminum foil
- Spoon
- Baster
- Colander
- Fine-mesh sieve
- Plate
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Ladle
- Skillet
Ingredients
- Duck
- 6 duck marylands (about 1.3kg)
- 300 ml freshly squeezed orange juice
- 1 orange rind, removed with a peeler
- 55 gm golden caster sugar (¼ cup)
- 15 cardamom pods, bruised with the side of a knife
- ¼ tsp ground allspice
- 100 gm slivered almonds, toasted
- Rice pilaf
- 50 gm butter
- 1 onion, thinly sliced
- 6 cardamom pods
- 1 cinnamon quill
- 400 gm basmati rice, rinsed (2 cups)
- ½ tsp ground allspice
- 1 litre chicken stock (4 cups)
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