Portuguese Duck Rice
Ingredients
- 1 pcSmoked duck breast (whole, eviscerated)
- 400 gWhite rice (uncooked)
- 100 gChorizo (sliced)
- 2 pcOnion (finely chopped)
- 3 pcGarlic (minced)
- 150 mlRed wine
- 1 pcCitrus sinensis (L.) Osbeck (sliced)
- 2 pcBay leaf
- 2 pcClove
- 1 tspBlack peppercorns
- 1 tbspGray sea salt
- 2 tbspExtra virgin olive oil
- 100 gPortuguese Chouriço
Method
A rich rice dish, soaked in duck broth and mixed with shredded meat. The top is baked until the chorizo releases its smoky red oil over the golden grains.
- 1
Place the duck in a large pot with an onion studded with cloves, peppercorns, bay leaf, and red wine. Cover with water. Bring to a boil, then simmer until the meat falls off the bone.
- 2
Remove the duck, let it cool slightly. Remove skin and bones. Shred the meat by hand. Strain the cooking broth and set aside. Degrease the broth if necessary: the fat should float but not saturate the liquid.
- 3
In a sauté pan, sauté the second onion and garlic with olive oil. Add the rice and stir until it becomes translucent, like for a risotto. It should make a gravelly sound in the pan.
- 4
Moisten the rice with twice its volume of filtered broth. Cook over low heat until the liquid is almost completely absorbed. The rice should remain firm; it will finish cooking in the oven.
- 5
Mix the duck meat with the rice. Arrange in an oven dish. Place slices of chourico-portugais and orange slices on top. Bake at 200°C until the rice is dry on the surface and the chourico-portugais is crispy.
Frequently asked questions
How do you get this dish right?
- Don't throw away the remaining broth, it's liquid gold for a future risotto.
- The rice must be slightly crunchy before going into the oven, or it will turn into mush.
- If you have time, poach the duck the day before to easily skim the fat from the cold broth.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in the oven covered with foil to prevent the rice from drying out.
