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Duck and Chickpea Plov
An aromatic, fluffy plov with duck breast, chickpeas, and Eastern spices that turns out just right—not too greasy.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Sear the medium-diced duck meat in smoking hot oil until golden brown.
Add the sliced onions and sauté over high heat until caramelized. Then add the large-cut carrot batons, spices, and salt (be generous with the salt, as the rice will absorb it). Pour in enough water to level with the meat, nestle in the whole head of garlic, cover, and simmer on low heat for 30-40 minutes.
Rinse the pre-soaked rice very thoroughly and add it to the meat and vegetables. Level the surface, pour in water (about a centimeter above the rice), and boil off the liquid over high heat.
Once the liquid has evaporated, reduce the heat, gather the rice toward the center in a mound, cover, and steam on the lowest heat until the rice is tender. I uncovered the pot a few times during the process to gather the rice back toward the center.
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