Our "Chefs of the West" column (January 1954) featured recipes "by men ... for men." The note accompanying the recipe read: "Jackson D. Arnold--now a two-time Chef--can trace the following recipe back to an Italian cook in Nicaragua. Chef Arnold served it first after a hunting trip into Mexico where he got his limit of wild geese and ducks. Hence the name 'Arroz con Gansos o Patos' (Rice with Geese or Ducks)." Prep and Cook Time: about 2 hours.
3 single duck breasts (1 lb. each), rinsed and patted dry
Salt and pepper to taste
4 tablespoons olive oil
1 clove garlic
1/2 teaspoon turmeric
2 cups uncooked rice
5 cups beef consommé or chicken broth
1 bay leaf
1/2 cup chopped jarred roasted red peppers
1/4 cup chopped parsley
1/2 cup slivered or sliced almonds
How to Make It
Season duck with salt and pepper. Put in a 9- by 13-in. casserole at least 3 in. deep and bake, skin side up, at 350° for 15 minutes; pour off excess fat. Transfer duck to a plate and scrape drippings into a frying pan. Return duck to casserole.
Mix oil with drippings in pan and add onions--chopped "fino fino"--and garlic, minced or put through a garlic press, and turmeric. Brown for about 5 minutes; add rice and brown for 5 minutes.
In a separate pan, bring consommé to a boil and add to pan containing rice and onions, along with the bay leaf. Pour all over the browned duck, scraping rice off meat into broth so it will cook. Add peppers and parsley and cook, uncovered, at 350° for about 45 minutes. Do not stir! Toast almonds and mix in just before serving.
Note: Nutritional analysis is per serving.
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