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Ingredients

• 3 single duck breasts (1 lb. each), rinsed and patted dry
• Salt and pepper to taste
• 4 tablespoons olive oil
• 2 onions
• 1 clove garlic
• 1/2 teaspoon turmeric
• 2 cups uncooked rice
• 5 cups beef consommé or chicken broth
• 1 bay leaf
• 1/2 cup chopped jarred roasted red peppers
• 1/4 cup chopped parsley
• 1/2 cup slivered or sliced almonds

Description

Our "Chefs Of The West" Column (January 1954) Featured Recipes "by Men ... For Men." The Note Accompanying The Recipe Read: "Jackson D. Arnold--now A Two-time Chef--can Trace The Following Recipe Back To An Italian Cook In Nicarag

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