I know, that just sounds divine doesn't it?
It's not hard to make either. I promise!
I left my ingredients vague because there is so much room for substitution in this meal. For example- your cut of duck. You can use duck breast (skin on) or quarter a whole duck, like I did. If you don't have elderberry jam, you can use any kind of jam you like. Orange or apple would be delicious with this recipe also. In place of rice you may use riced cauliflower. Any dried fruit will work. I used currents and raisins. If you're using larger fruit such as apricots, be sure to cut them into small pieces. Cooking fat and greens are up to your personal preference as well. I used lard to cook the duck and coconut oil to cook the (dandelion) greens.
Start by heating some fat in a large pan. Place duck pieces skin side up and sear the underside. Coat tops with fat and place in a hot oven (425 degrees.) After 5 minutes begin brushing duck pieces with jam mixed with vinegar, repeating every 10 minutes or so with the juices that have collected in the pan.
*If you use red fruit jam, red wine vinegar should be used. If apple or orange jam are used, cider vinegar might be more appropriate. Only use a small amount. Just enough to thin the jam and add a bit of tart.
After 2nd basting reduce heat to 325 degrees and check temperature occasionally. You don't want to overcook it, so stop cooking when the internal temperature is 140 degrees. If your duck comes with giblets, simmer these until cooked, then dice to add to the rice.
To make the rice, use the duck drippings and water to cook the rice, adding the dried fruit (about 1/2 cup per 1 cup dried rice,) an additional 1/2 cup of water, and the apple (diced.) Add honey and salt to taste.
Saute greens in cooking fat with salt and pepper, and a splash of lemon juice.
Really, that's it!
Now go cook!