Cuisine: Portuguese
Ingredients · 6 servings
Preparation: 25 min · Cooking: 2 h · Total time: 2 h 25 min
- 1 cleaned duck, approximately 2 kg, cut into pieces
- 400 g long-grain white rice
- 2 medium onions
- 1 carrot
- 2 garlic cloves
- 2 bay leaves
- 150 g meat chouriço
- 2 tbsp olive oil
- Enough water to cover the duck; reserve about 800 ml stock for the rice
- Salt and pepper to taste
Which ingredients and how much time do you need?
For six servings, prepare a cleaned duck of about 2 kg cut into pieces, 400 g long-grain white rice, two medium onions, one carrot, two garlic cloves, two bay leaves, 150 g meat chouriço, two tablespoons olive oil, water, salt and pepper. Allow about 25 minutes for preparation and two hours for cooking, adjusting for the duck and oven. This is a home-style version inspired by the Portuguese dish, not a single formula for every region. The photograph shows a separate preparation of duck rice rather than a cooked test of this recipe.
How do you cook the duck and make stock?
Place the duck in a pot with one halved onion, carrot, bay leaves and enough water to cover. Season moderately because the chouriço will add salt later. Bring to the boil, reduce the heat and simmer gently for approximately 75–90 minutes until tender. Check doneness with a clean food thermometer in the thickest part, avoiding the bone: follow the guidance of 75°C or above. Add hot water during cooking if necessary; do not allow the pot to boil dry. Timing is a guide rather than a substitute for checking.
How do you shred the meat and prepare the rice?
Lift out the duck and cool only enough to handle. Remove skin and bones, shred the meat and check for small bone fragments. Strain the stock and skim the fat from its surface. Reserve about 800 ml for the rice, or the package’s recommended amount for 400 g. In a saucepan, soften the second onion, chopped, in the oil. Add chopped garlic and rice and stir for a minute. Pour in hot stock and adjust seasoning carefully. The aim is flavoured rice without carrying all the duck fat into the dish.
When should the rice go into the oven?
Cook the rice over low heat for roughly 10–12 minutes, until much of the liquid is absorbed but the grains remain slightly firm; adjust to the variety. Heat the oven to 200°C. Put half the rice in an ovenproof dish, add shredded duck and cover with remaining rice. Arrange thin chouriço slices on top. If it looks dry, add a little hot stock without flooding it. Bake for approximately 20–25 minutes until the rice is cooked and the surface is golden. Check the centre as well as the topping.
How do you serve it and handle leftovers?
Remove using suitable oven protection and rest for five minutes. If the rice is still hard, add a little hot stock, cover with oven-safe material and cook longer, checking frequently. A simple salad can accompany it. Rice safety guidance is to cool quickly, ideally within an hour, refrigerate and eat within 24 hours. Reheat until hot throughout and do not reheat that portion again. Do not leave the dish on the counter for hours before storing it. Approximate cooking times cannot replace temperature and texture checks.
