Rice Gratin with Duck Breast

Ingredients

• 350 g long-grain rice
• Salt
• 2 duck breast fillets (pre-cooked, each about 350 g)
• 1 Carrot
• 1 Shallot
• 2 Garlic cloves
• 1 stalk of celery
• pepper (ground)
• 1 tbsp Tomato Paste
• 150 ml dry red wine
• butter (for greasing the ramekins)
• 150 g butter (cubed)

Instructions

1. 1.

   Cook the rice in 700 ml boiling salted water until tender. Meanwhile, rinse the duck breasts, pat dry, gently remove any fat layer with a sharp knife and dice into small cubes.

2. 2.

   Peel the carrot, shallot, and garlic; dice them finely. Wash, trim, and dice the celery stalk as well.

3. 3.

   In a pan, render the duck fat cubes until crisp. Remove and drain on paper towels.

4. 4.

   Slice the duck breasts into strips and sauté with the carrot, shallot, garlic, and celery, seasoning with salt and pepper. Stir in tomato paste, deglaze with red wine, and reduce almost completely.

5. 5.

   Grease four tall ramekins (8x8 cm, 6 cm high) and dust with breadcrumbs. Layer two-thirds of the cooked rice about 1 cm thick, forming a 1 cm rim. Pour the duck ragout over the rice, then cover with the remaining rice. Top with butter cubes and bake in a preheated oven for 20–25 minutes until golden brown.

6. 6.

   Remove from the oven and carefully transfer the ramekins to plates. Serve optionally with fresh, crisp salad.

7. 7.