Bhutanese Red Rice Recipes

Sonoma "Free Range" Duck with Red Rice Pilaf, Armagnac Sauce, Dried Apricots, Cherries and Pears

By Roland Passot, La Folie Restaurant


  • 2 ducks or 4 breasts
  • 1 teaspoon cracked black pepper
  • salt
  • The Sauce:
  • Duck bones, chopped in small pieces
  • 1 cup of sugar
  • cracked black pepper
  • 1 cup Armagnac (brandy)
  • 4 cups of brown stock (veal, if available) or bouillon cubes
  • 6 dried apricots (diced 1/4 inch)
  • 4 dried pears (diced 1/4 inch)
  • 1/4 cup dried Michigan cherries


  1. Debone the duck (breast and legs). Reserve the legs for confits and cut away the excess fat from the breast, then season.
  2. In a heavy sauce pan over high heat, saute the duck bones. Let roast and color for about 5 to 8 minutes. Add cracked pepper, then sugar. Let caramelize. Add Armagnac or brandy. (Do not flambe, it will burn the bone.) Reduce by 1/4. Add stock and bring to a boil. Then let simmer. Degrease well and cook slowly for about 1 hour. Finish by straining in fine chinois, then add the cut dried fruit and cherries.
  3. In a heavy saucepan over high heat, saute the breast by starting on the meat side. Finish cooking in the oven on the fat side for 5 minutes until medium-rare.
  4. Slice the breasts thinly, lengthwise. Arrange slices of duck on a plate with the Red Rice Pilaf. Serve sauce on side or over the top.

Further Information:

Serves 4.