Blast from the Past

The 7 links challenge gave the chance to realize that some of my best posts (modesty aside), are in the old format, it means that they are together on the same post with the Spanish recipe, so many of my English speaking readers might overlooked them.  That’s why today I bring you the first of a series of old posts, just in English.

Hope you don’t mind.

Rice with roast duck

Ingredients

2 duck breasts
6 ¼ cups boiling water
3 ½ cups rice
1 large carrot, chopped
1 large onion, chopped
3 green peppers chopped
3 celery sticks chopped
3 or 4 garlic cloves minced
½ cup chopped parsley
½ cup chopped cilantro
½ cup chopped stuffed olives
½ cup capers
3 teaspoons salt
1 bouillon cube
And to add some color I used “achiote”(two sticks), which is a Panamanian spice, but you can use paprika (one tablespoon) or saffron (a few strands).

Procedure

First we are going to bake the duck, in order to do that, place the duck breast in an oven dish with one sliced onion, garlic and a bouillon cube spread on top. Bake it for 2 hours at 350 ºF (180 ºC). After that time,cut in dices and reserve.

Now on with the rice: In a large pan fry the vegetables (except olives and capers), starting with the garlic and onions and achiote. Add the rice and the diced duck. Stir a little
bit more, add hot water and salt to taste.

Cook over high heat until much of the water has evaporated. At this point add olives and capers, reduce heat and cover. Cook for 20 minutes.

Enjoy!

Published on Dec. 31, 2010

6 thoughts on “Blast from the Past

    1. Thanks Tanya! This recipe is from last Christmas, that’s why it has duck in it. During the years is a bit difficult to find it around here too. But the winter is around the corner😉

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