Equipment
Ingredients
Duck
- 2 duck breast, skin-on, boneless
- 5 g kosher salt
- 2 g black pepper, freshly ground
Vegetables & Aromatics
- 250 g okra, sliced into 1cm rounds
- 150 g onion, diced small (yellow or white)
- 120 g green bell pepper, diced small
- 80 g celery, diced small
- 3 garlic, minced
Rice & Broth
- 300 g long grain white rice, rinsed
- 500 ml chicken broth, hot
- 400 g crushed tomatoes, canned
- 5 g smoked paprika
- 2 g dried thyme
- 1 g cayenne pepper
- 1 bay leaf
Nutrition (per serving)
Method
Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper on both sides.
Place duck breasts skin-side down in a cold Dutch oven. Turn heat to medium-low and render the fat for 8-10 minutes until the skin is golden and crispy. Flip and cook for 2-3 minutes until internal temperature reaches 52°C/125°F for medium-rare.
Remove duck to a plate to rest. Keep approximately 45ml (3 tbsp) of rendered duck fat in the pot; discard or save the rest. Increase heat to medium-high.
Add the okra to the hot duck fat. Sauté vigorously for 5-6 minutes until edges are browned and the vegetable looks dry, not slimy. Remove okra and set aside.
In the same pot, add onion, celery, and green pepper (the trinity). Sauté for 5 minutes until softened. Add minced garlic, smoked paprika, thyme, and cayenne. Cook for 1 minute until fragrant.
Add the rinsed rice to the pot. Stir constantly for 2 minutes to toast the grains and coat them in the oils.
Pour in the hot chicken broth and crushed tomatoes. Add the bay leaf and return the okra to the pot. Stir to combine, bringing the liquid to a boil.
Reduce heat to the lowest setting. Cover tightly with the lid. Simmer undisturbed for 18-20 minutes until the liquid is absorbed and rice is tender.
Remove pot from heat and let it stand, covered, for 10 minutes. While rice rests, slice the duck breast thinly against the grain.
Fluff the rice with a fork, discard the bay leaf, and serve topped with the sliced duck breast.
Chef's Notes
- Scoring the duck skin allows the fat to render efficiently, providing the cooking medium for the entire dish. Do not skip this step.
- Resting the duck breast before slicing is critical; cutting it straight from the pan will cause juices to run out, resulting in dry meat.
- The step of frying the okra in the duck fat (before adding liquid) is a technique specifically designed to 'lock' the mucilage (slime) inside the pod.
- If you prefer the duck fully cooked through (well-done), you can dice the seared duck and fold it into the rice during step 7 instead of slicing it on top.
Storage
Refrigerator: 3 days — Store rice and duck separately if possible to maintain skin texture on reheating.
Freezer: 1 month — Rice freezes well; duck breast texture may degrade slightly upon thawing.
Reheating: Reheat rice in a pan with a splash of water. Sear duck slices briefly in a hot pan just to warm through.
