Originally from Braga and Lafões, duck rice is one of the most emblematic dishes of Portuguese gastronomy. It is usually prepared with wild duck, which has a more intense flavor and whose meat is less fatty. Duck rice is usually accompanied by vegetables seasoned with various spices and has an essential ingredient: chorizo.
Formerly, this dish was prepared in earthenware molds, or even in clay tiles for a slower and tastier cooking, although nowadays there are faster ways to prepare it without sacrificing any of its flavor. And if it is accompanied by a glass of red wine, even better.
A typical recipe for Sunday lunch with the family to which we can add the best chorizo IGP La Rioja.
Put the duck in a pot with ½ onion, 1 bay leaf, the red wine and a little salt.
Cover with water and simmer until the duck is cooked and the meat separates from the bone. If it evaporates too much, add more water.
Remove the duck from the pot and separate the meat from the bones and skin, mince the duck meat and set aside.
Strain the broth and reserve it, you should obtain 1 liter of broth.
Chop the onion and garlic, cut the carrot into small cubes and the chorizo into slices.
In a casserole with a little olive oil, sauté the onion, garlic and carrot, when poached add the chorizo and sauté everything together over medium heat.
Add the rice and sauté for a minute, add the broth and cook for 10 minutes, adjust the salt.
Add the meat and mix.
Pour the rice into an ovenproof dish, smoothing the surface and add a few slices of chorizo sausage on top, bake for 15 minutes with the oven preheated to 210ºC.
Serve on the same tray.
Ingredients
Directions
Put the duck in a pot with ½ onion, 1 bay leaf, the red wine and a little salt.
Cover with water and simmer until the duck is cooked and the meat separates from the bone. If it evaporates too much, add more water.
Remove the duck from the pot and separate the meat from the bones and skin, mince the duck meat and set aside.
Strain the broth and reserve it, you should obtain 1 liter of broth.
Chop the onion and garlic, cut the carrot into small cubes and the chorizo into slices.
In a casserole with a little olive oil, sauté the onion, garlic and carrot, when poached add the chorizo and sauté everything together over medium heat.
Add the rice and sauté for a minute, add the broth and cook for 10 minutes, adjust the salt.
Add the meat and mix.
Pour the rice into an ovenproof dish, smoothing the surface and add a few slices of chorizo sausage on top, bake for 15 minutes with the oven preheated to 210ºC.
Serve on the same tray.
