1 whole duck, jointed
Extra virgin olive oil
Salt and pepper, to taste
2 red onions, thinly sliced
4 cloves garlic, roughly chopped
1 long red chilli, roughly chopped
1 long green chilli, roughly chopped
1 red capsicum, diced
2 bay leaves
4 spring onions, roughly chopped
1 bunch coriander, roughly chopped
1 tbsp chilli flakes
1 tbsp cayenne pepper
1 tbsp cumin
2 ½ cups rice
3 ½ cups duck, chicken or vegetable stock, warmed
Heat a large, heavy-based sauté pan over high heat.
Season the duck pieces with salt and pepper and place skin-side down in the hot pan, then drizzle with 2 tbsp of olive oil. Cook for about 10 minutes until crispy then flip over and cook the other side.
In a separate heavy-based pan over high heat, add the red onion, garlic, chillies, bay leaves and capsicum and drizzle over about ¼ cup olive oil. Stir through the spring onion and coriander and season well with salt and pepper. Add the chilli flakes, cayenne pepper, cumin, and stir continuously until fragrant to prevent the spices from sticking to the pan.
Carefully pour the rendered duck fat into the pan with the onion and chilli mixture and stir through the rice to coat in all the oil and spices. Place the duck pieces on top of the rice, then pour over the stock and bring to the boil. Reduce the heat to low, cover with a lid, and let cook for about 20 minutes.
Turn off the heat but leave the duck covered with a lid and let rest for 5 minutes before serving.