Rice with shredded confit duck and black beans

Riz fondant cuisiné eff porc haricot BD-min

Ingredients :

  • 500g shredded confit duck
  • 1 onion
  • 200g tinned black beans, rinsed and drained
  • 200g brown rice
  • 2 finely chopped garlic cloves
  • 1 green pepper chopped into thin slices
  • 10ml chili seasoning
  • Ground cumin (1 level teaspoon)
  • 160ml tomato coulis
  • 125ml water
  • 10 ml olive oil
  • Salt and freshly milled black pepper
  • Lettuce
  • 2 diced fresh tomatoes
  • 125 ml thick crème fraiche (35% fat)

Preparation :

  • Start cooking the rice (20 minutes in salted boiling water).
  • At the same time, heat the olive oil in a high-sided frying pan on a medium heat.
  • Gently fry the finely chopped onion.
  • Add the finely chopped pepper, brown, and then add the garlic.
  • Cook the mixture, stirring well, for 5 minutes.
  • Season with chili and cumin and cook, stirring well for about 5 minutes.
  • Add the shredded confit duck, black beans, tomato coulis, water, a pinch of salt and freshly milled black pepper.
  • Cook stirring well for 5 minutes until the mixture thickens.
  • Taste and adjust seasoning if necessary.
  • On each plate, place the rice, then arrange the mixture.
  • Decorate each portion with finely chopped lettuce, diced fresh tomatoes and thick crème fraiche.
Enjoy your meal !

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