Portuguese Duck Rice

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.

• Prep time: 40 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1451
• Protein: 133 g
• Carbs: 93 g
• Fat: 51 g

Ingredients

• 1 piece Smoked duck breast ( whole, eviscerated )
• 400 g White rice ( uncooked )
• 100 g Chorizo ( sliced )
• 2 piece Onion ( finely chopped )
• 3 piece Garlic ( minced )
• 150 ml Red wine
• 1 piece Citrus sinensis (L.) Osbeck ( sliced )
• 2 piece Bay leaf
• 2 piece Clove
• 1 tsp Black peppercorns
• 1 tbsp Gray sea salt
• 2 tbsp Extra virgin olive oil
• 100 g Portuguese Chouriço

Instructions

1. Poach the duck

   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. Prepare the garnish

   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. Sear the rice

   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. Cook the rice

   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. Assembly and gratin

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat in the oven covered with foil to prevent the rice from drying out.