Traditional Duck Rice
by Tavolino
A classic, comforting Portuguese dish where boiled duck is shredded and folded into aromatic rice, finished in the oven for a perfect texture.
Ingredients
- water 1.5 L
- red wine 100 ml
- chouriço sausage 150 g
- smoked bacon 150 g
- bay leaves 2
- duck breasts 4
- salt 1 tsp
- olive oil 50 ml
- medium onion 1
- garlic cloves 3
- tomato paste 1 tbsp
- long-grain rice 400 g
- black pepper to taste
- paprika to taste
Preparation
- 1
In a pot, place 4 duck breasts, 150 g of chouriço, 150 g of smoked bacon, 2 bay leaves, 1 tsp of salt, and 1.5 L of water.
- 2
Bring to a boil and let it cook for 45 minutes until the meat is tender.
- 3
Remove the meats, reserve the broth, and shred the duck, discarding bones and fat. Slice the chouriço and bacon into rounds.
- 4
In a wide pot, heat 50 ml of olive oil. Sauté 1 chopped onion and 3 minced garlic cloves until golden.
- 5
Add 1 tbsp of tomato paste, a pinch of paprika, and black pepper. Stir well.
- 6
Add 400 g of long-grain rice to the sauté and coat in the olive oil for 2 minutes.
- 7
Add 100 ml of red wine and let the alcohol evaporate for 1 minute.
- 8
Pour in the cooking broth (double the volume of the rice) and cook over low heat for 15 minutes.
- 9
Preheat the oven to 200°C.
- 10
In a baking dish, mix the rice with the shredded duck. Arrange the chouriço and bacon on top.
- 11
Bake in the oven for 10 minutes until golden and the texture is perfect.