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Duck Pilaf

Total Time30 mins
Servings: 4 people
Author: Andra Constantinescu


  • 1 shallot finely chopped
  • 2 carrots boiled, diced
  • 100 g duck meat boiled, shredded
  • 100 g paella rice
  • 300 ml duck soup (stock)
  • 1 tsp black peppercorns
  • 3 bay leaves
  • fresh parsley finely chopped
  • salt
  • 1 tbsp sunflower oil


  • Heat the sunflower oil in a pan.
  • Add the chopped shallot and cook on low heat until translucent.
  • Add the chopped carrots and shredded duck meat and continue cooking for about 2 minutes, rtirring occasionally.
  • Add the rice and cook for another 2 minutes.
  • Add the duck soup and seasonings: salt, bay leaves and black peppercorns.
  • Cook on low heat until all liquid is absorbed.
  • Add warm water if the rice has absorbed all the duck soup and it is not cooked.
  • Continue cooking until the rice is completely cooked and soft to the bite.
  • Served hot, garnished with finely chopped fresh parsley.