Duck & Rice Beraam

Ingredients

• 2 large duck thighs - بط
• 1 large onion (finely chopped) - بصلة
• 2 medium garlic cloves (crushed) - فصوص ثوم
• 1 large carrot (chopped) - جزرة
• 2 stick celery (chopped) - كرفس افرنجي
• 2 tablespoon sunflower oil - زيت عباد الشمس
• 3 whole cardamom - حبهان
• 1 large bay leaf - ورق لاورا
• 1/2 teaspoon all spice - بهارات
• 1 pinch salt and pepper (or to taste) - ملح و فلفل
• 2 cup rice (Egyptian rice) - أرز
• 5 cup water - ماء
• 1 cup cooking cream (or half cup cream half cup milk) - كريم الطهي

Step by step

1. Season the duck with salt and pepper
2. Heat the oil in a deep soup pot and fry the ducks on all sides until golden brown. Remove and set aside.
3. Add the finely chopped onion, carrot and celery stick and garlic in the same pan and sauté for 3-5 minutes. Season with salt and pepper. Add the all spice, cardamoms, bay leaf and return the duck back to the pot
4. Pour 5 cups of water over the duck, cover and leave to simmer on a low heat for 45 minutes.
5. After 45 minutes, turn off the heat, and remove the cardamoms that will be floating and top of the soup. Leave the soup to cool, and when it does, try to remove the yellow fatty layer on top of the soup. (This step guarantees a yummy beraam that is not too fatty.) Add one cup of washed rice in the beraam or Pyrex dish, then add the duck followed by the second cup of rice. (You may choose to debone the duck and just add its meat in the rice.)
6. Mix 4 cups from the duck stock with 1 cup of cream (or cream and milk for a lighter dish) and adjust the salt and pepper before you pour it over the rice and duck. (You may add the veggies from the stock for a healthier dish or just leave out. The stock is already full of the veggies’ flavors).
7. Pop in the oven for 45 min on 180C or until the rice is cooked and all stock is absorbed.