Poultry

Duck Confit Rice Bowl with Cherry Tomatoes & Garlic Emulsion

Name: Duck Confit Rice Bowl with Cherry Tomatoes & Garlic Emulsion
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: Française
Ingredients: 200 g of shredded duck confit (thigh or shoulder); 150 g of long-grain or basmati rice (approximately 300 g cooked); 400 ml of chicken broth (for cooking the rice); 1 pinch of turmeric and 1 pinch of smoked paprika (to season the rice); 150 g of cherry tomatoes halved; 1 red bell pepper or 2 sweet peppers sliced into rounds; 2 cloves of garlic; 2 tbsp of olive oil; 1 tsp of white wine vinegar; 1 egg yolk (for homemade emulsion); 4 tbsp of neutral sunflower oil; Fine salt and black pepper from the mill; A few fresh edible flowers (such as nasturtiums or burnet) for garnish; A few finely chopped flat-leaf parsley leaves (optional)

By Marie Lefebvre · Updated September 7, 2026

A generous and refined bowl that combines the tenderness of shredded duck confit with the warmth of scented rice, heightened by acidic cherry tomatoes and a rich garlic emulsion.

Prep⏱️ 10 min

Cook🔥 18 min

Servings👥 2 servings

Difficulty📊 Easy

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🛒 Ingredients

2 servings

200 g of shredded duck confit (thigh or shoulder)
150 g of long-grain or basmati rice (approximately 300 g cooked)
400 ml of chicken broth (for cooking the rice)
1 pinch of turmeric and 1 pinch of smoked paprika (to season the rice)
150 g of cherry tomatoes halved
1 red bell pepper or 2 sweet peppers sliced into rounds
2 cloves of garlic
2 tbsp of olive oil
1 tsp of white wine vinegar
1 egg yolk (for homemade emulsion)
4 tbsp of neutral sunflower oil
Fine salt and black pepper from the mill
A few fresh edible flowers (such as nasturtiums or burnet) for garnish
A few finely chopped flat-leaf parsley leaves (optional)

🛍️ Recommended tools

🍗Cocotte en fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🫕Plat à rôtirSee on Amazon →

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Directions

1
Cook the rice in hot chicken broth with turmeric and smoked paprika according to the package instructions (approximately 12 minutes). Once cooked, fluff with a fork, lightly salt, and keep warm under a lid.
2
Prepare the garlic emulsion: mash 2 cloves of garlic into a fine paste with a pinch of salt. In a small bowl, whisk the egg yolk with the garlic paste and white wine vinegar. Gradually add the sunflower oil in a very fine thread while continuously whisking until a smooth and creamy texture is achieved. Adjust seasoning and refrigerate.
3
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced sweet peppers and sauté for 2 minutes until lightly colored.
4
Add the shredded duck confit to the skillet. Stir-fry for 2-3 minutes while stirring to reheat and give a light crust on the surface. Season with a pinch of black pepper.
5
Add the halved cherry tomatoes. Cook for an additional 1-2 minutes at high heat while stirring gently — the tomatoes should remain slightly firm and start to release their juice.
6
Add the cooked rice to the skillet. Gently mix the entire mixture over medium heat for 1 minute to combine flavors and ensure everything is hot. Adjust seasoning.
7
Generously dress the mixture in a shallow bowl or a plate with a rim. Place small dollops of garlic emulsion on top using a spoon or a piping bag.
8
Garnish with a few fresh edible flowers, if desired. Serve immediately.

💡 Chef's Tip

For an even more flavorful duck, reheat it dry in the skillet without any added fat: the natural juices of the confit will melt and caramelize the meat, giving it an irresistible crust before adding the vegetables.