Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Duck rice is an elegant and homemade oven dish, very present at special lunches.
The rice cooks in the duck broth, gaining deep flavor before being baked.
The slices of chorizo on top add aroma and color.
Ingredients
- 1 small duck or 1.5 kg of duck pieces
- 2 cups of rice
- 1 onion
- 2 cloves of garlic
- 1 carrot
- 1 bay leaf
- 150 g of chorizo in slices
- Olive oil
- Salt and pepper
Preparation Method
- Cook the duck with onion, carrot, bay leaf, and salt until tender.
- Shred the meat and strain the broth.
- Sauté the rice in olive oil and garlic.
- Cook the rice with the duck broth until almost dry.
- Mix part of the shredded duck and arrange it on a serving dish.
- Top with the remaining duck and chorizo, and bake until golden.
Tips from Empório Portugal
- Well-made broth defines the dish.
- The rice should go into the oven still moist.
- Shred the duck into visible pieces, not into very small strands.
Possible Substitutions in Brazil
- Frozen duck thighs and drumsticks work well.
- If you can't find chorizo, use good quality Portuguese sausage.
Pairing
Dão or Douro red wine. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is an editorial version from Empório Portugal inspired by Portuguese culinary tradition. There are regional and family variations, especially in seasonings, quantities, and preparation methods.
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