portuguese duck rice

Portuguese duck rice

POULTRY MAIN DISH RECIPES

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This is a form of the exemplary Portuguese dish of duck and rice, which utilizes the fragrant, greasy poaching stock from the duck to cook the rice

Cooking Ingredients

    • 1 entire duck, cut back of abundance excess and jointed
    • little pack coriander
    • 2 narrows leaves
    • 1 thyme branch
    • 1 star anise
    • 1 leek (green top just, save the white part for the rice)
    • 1 onion, divided
    • 1 carrot
    • 1 enormous orange, zested and squeezed
    • For the rice
    • 2 tbsp olive oil
    • held white piece of the leek
    • 1 onion, cut
    • 1 garlic clove
    • 250g basmati rice
    • 100g chorizo, cubed
    • mint or coriander leaves, to serve
    • salad, to serve (discretionary)

Cooking Direction

    Strategy
    Stage 1
    Put the duck in your biggest dish, cover with water and add the coriander, narrows, thyme, star anise, leek top, onion, carrot, orange zing and a crushing of dark pepper. Place over a medium intensity and bring to the bubble, skimming off any filth from the surface. Turn down the intensity marginally, cover and stew for 45 mins, then switch off the intensity and let the duck cool in the stock for 15 mins. Channel the stock from the duck, saving it to cook the rice. Pass on the duck to rest until sufficiently cool to deal with, then, at that point, shred the meat away from the bone.

    Stage 2
    Heat stove to 180C/160C fan/gas 4. To make the rice, heat the oil in a huge griddle over a medium-high intensity and sauté the leek, onion and garlic for 10-12 mins or until delicate and fragrant. Add the rice and sear for 5 mins or until the grains are becoming brilliant and fresh, and adhering to the dish. Add 400ml of the duck stock and cook for 15 mins, covered, without blending, or until the rice is puffed and dry.

    Stage 3
    Mix the duck meat and squeezed orange through the rice, season, then, at that point, move the combination to an oiled broiling tin or goulash dish. Top with the chorizo and put on a high rack in the stove to cook for 20-25 mins or until the rice is fresh and brilliant. Decorate with coriander or mint leaves, and present with a serving of mixed greens, in the event that you like.