Duck Rice by Dominic Chapman

Rice Crafters

Rice Crafters

Standard Supplier 1st June 2018

Duck Rice by Dominic Chapman

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Duck Rice recipe a try using Euro rice from Rice Crafters?

You can buy the product at:


  • 1 whole Duck
  • 2 bay leaves
  • 10g Thyme
  • 1 star anise
  • 1 leek (Green only)
  • 1 onion
  • 1 carrot
  • The Rice
  • 2 tablespoons olive oil
  • 1 Leek (white only)
  • 1 Onion
  • Garlic Clove
  • 250g Euro Rice
  • 400mls stock
  • 1 large orange (Zest and Juice)
  • 100g Chorizo (diced)
  • 50 Pine nuts
  • Mint
  • Coriander


1. Put the duck in a large pan and cover with water, coriander, thyme, star anise, green leek, onion, carrot, orange zest and peppercorns. Place over a medium heat and bring to the boil. Simmer for 1 hour or until tender then allow duck to cool in the stock. Drain the stock and reserve for the rice. Shred all the duck meat.
2. Heat the oven to 180C. Heat the oil in a large frying pan over a medium heat. Fry off the leek, onion, garlic until soft. Add the rice and fry off for 5 minutes or until the grains turn golden brown. Add the stock and cook covered until the rice is tender, puffed and dry.
3. Stir the shredded duck into the rice, add the orange juice. Place into an oven proof dish, add chorizo and bake for 10 to 15 minutes or until the rice is crisp and golden. Correct season and finish with Mint, coriander, pine nuts and olive oil.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you