Made with AI
Spicy Harissa Duck Crispy Rice Bowls with Chimichurri
50 min 628 kcal per serving Medium
Ingredients
4 Servings
- Halal-certified ground duck650 g
- Uncooked jasmine rice300 g
- Water450 ml
- Sliced onions250 g
- Diced tomatoes350 g
- Diced bell peppers300 g
- Minced garlic25 g
- Chimichurri125 g
- Olive oil20 ml
- Halal-certified harissa paste50 g
- Lemon1 medium
Instructions
- 1
Rinse the jasmine rice under cold running water until the water is mostly clear. Combine the rice with 450 ml water in a saucepan and bring it to a boil.
- 2
Cover the saucepan, reduce the heat to low, and cook the rice for 12–15 minutes, or until the water has been absorbed. Remove it from the heat and let it stand, covered, for 10 minutes.
- 3
Fluff the cooked rice, spread it in a thin layer on a tray, and let it cool for at least 15 minutes. Cooler, drier rice will become crispier.
- 4
Heat a large skillet over medium-high heat. Add the ground duck and cook for 7–9 minutes, breaking it into small pieces, until browned and thoroughly cooked to an internal temperature of 74°C. Transfer the duck to a plate, leaving the rendered fat in the skillet.
- 5
Add the sliced onions and diced bell peppers to the skillet. Cook for 5–6 minutes, stirring occasionally, until softened and lightly browned.
- 6
Add the minced garlic and cook for 30 seconds. Stir in the harissa paste and cook for another minute to deepen its flavor.
- 7
Add the diced tomatoes and return the cooked duck to the skillet. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and the mixture becomes thick and saucy.
