Rice Pilaf

Rice Pilaf

One of the best complements to a roast duck is a side dish made with rice. Those people living in Minnesota have their native wild rice available, but the rest of us have to depend on what we can find at the store. A casserole dish of rice pilaf is a simple, easy to make side dish.

Chicken stock, soup base or boullion flavors the rice. For a vegetarian version, use a vegetable soup base rather than the chicken soup base.

The success of this side dish depends on one technique. By coating the rice in the melted butter before cooking it in the chicken stock, the starch in the rice grains stays contained. The end result is rice that is light and fluffy rather than sticky.

Bake this along with your meat dish in a 375 degree oven. Fluff it before serving, while the meat rests.

Rice Pilaf
4 tbsp. butter
1 onion, diced
1 large can (13 oz) sliced mushrooms
1 c. long grain white rice, uncooked
chopped giblets (optional)
2 tsp. poultry seasoning
ground black pepper
2 c. chicken stock, or 2 c. water with 2 tsp. chicken soup base added

In a large skillet, melt butter. Saute onion and mushrooms until onions are soft and golden, about 12 minutes. Add poultry seasoning and black pepper, and continue to saute until the flavor of the herbs blooms, about 1 minute.

Remove sauteed vegetables from skillet into 3 quart casserole dish. Add 1 c. uncooked rice and toss, coating the rice grains with flavored butter. Add in the chopped giblets, if desired, and the chicken stock.

Preheat oven to 375 degrees. Cover the casserole dish and cook for 40 minutes, or until liquid is absorbed. Fluff with a fork before serving. Makes 4 - 6 servings

Roast Duck with Spice Rub

Duck roasted with a spice rub stays moist inside and crisp outside

Roast Duck with Spice Rub

It may not be traditional, but I prefer roast duck to turkey during Thanksgiving. Duck is nearly all dark meat and thanks to the fat content of the animal, has a very rich and savory flavor.

The average duck weighs between 5 and 8 pounds, so duck is also a good choice for a small gathering. Like a turkey or chicken, a roasting duck comes with giblets; set these aside after thawing the bird, because we'll add them to our rice pilaf side dish.

In order to keep the meat moist but allow the fat to render away, I coat the duck inside and out with a spice rub. Because duck has a unique and to some, overpowering, flavor, it can handle one that is fairly spicy. The inclusion of baking powder creates a dry, crisp skin and doesn't add an overly salty flavor to the duck. It does create the same sodium barrier that keeps the flesh moist. In addition, I create an air pocket in underneath the skin. This allows all of the subcutaneous fat to release and helps the skin to crisp and brown.

To create the air pocket, gently lift the skin away from the meat using a wooden spoon. Use your hand to loosen the skin over the drumsticks (it is less icky if you put on a disposable food service glove), wings and neck area. Then, rub the fowl over the skin, under the skin and inside the cavity with the spice rub.

Preheat oven to 375 degrees. Place prepared duck on a roasting rack and roast, uncovered, for 20 minutes per pound. Allow to rest at least 10 minutes before carving in order to preserve the juices.

Spice rub
1 tbsp. kosher salt
2 tsp. ground ginger
2 tsp. ground paprika
1 tsp. ground mustard
1 tsp. baking powder
1/4 tsp. ground black pepper