Duck Breast and Roasted Thighs on a Riz Rouge Tartlet

For the duck breast and roasted thighs on a riz rouge tartlet, first cook the riz rouge in boiling salted water for about 18 minutes, then drain it through a sieve.

Sauté the shallots and carrots in a pot with a little olive oil.

In a separate pan, fry the duck thighs in olive oil over high heat, season with salt and pepper.

Now add the thighs to the pot with the vegetable stock and pour everything with some white wine.

Let everything boil down for about 1 hour and 15 minutes, occasionally pouring in some chicken stock to keep the poultry nice and juicy.

When the meat is cooked tender, remove it from the stock and loosen the meat from the bones.

Fry the duck breasts in a pan with a little butter for about 9 minutes, adding garlic and thyme to taste.

Mix the riz rouge with the cut-up thigh meat in a bowl, then place the mixture on the center of each of the four plates.

Shape the rice mixture into a rectangle (using a small dessert mold, for example). Cut the duck breasts in half lengthwise and place them next to the rice tartlet.

Pour the roast stock over the duck breasts and roasted thighs.

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