Classic and Fragrant Duck Rice Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Cook the duck in water seasoned with a little salt, so that it is well cooked.
- Then remove from the heat and let it cool.
- Clean the duck removing the skin and bones and roughly shred the meat using your hands.
- Strain the water you cooked the duck in.
- With the help of a ladle, remove the grease from the surface and set it aside.
- Peel the onions and garlic, chop everything and place in a pan.
- Bring to the heat and add the bacon (presunto), bay leaf, chouriço and cook until the onion is very dark, stirring constantly.
- Then add 2 cups of the duck cooking water, cover and cook until the broth is almost steaming.
- Add the rice and another 6 cups of boiling duck cooking water.
- Stir well, rectify the salt and pepper and add the juice of half an orange and the chopped parsley.
- Add the shredded duck, cover and bring to a boil.
- Then reduce the heat and let it cook for 20 minutes.
- Remove the chouriço and presunto (bacon) from the pan, cut it into pieces and set it aside.
- Serve the hot rice garnished with the chouriço and bacon.
Recipe Tips
Frequently Asked Questions
Can I substitute the duck with another type of meat?
Yes, you can substitute the duck with chicken or turkey for a similar dish. Just adjust the cooking time accordingly, as chicken or turkey may cook faster than duck.
How should I store leftovers from the Duck Rice?
Store any leftover duck rice in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent dryness and heat on low until warmed through.
What can I do if my rice is undercooked?
If your rice is undercooked, add a little more boiling duck cooking water (or plain water) and cover the pan. Allow it to simmer for an additional 5-10 minutes until the rice absorbs the liquid and becomes tender.
Recommended Drink Pairings
Wine
Portuguese: Alentejo Red - This wine's rich fruit and earthy undertones complement the savory flavors of duck and chouriço beautifully.
General: Pinot Noir - The light body and acidity of Pinot Noir enhance the dish's richness without overpowering it.
Beer
Portuguese: Super Bock - This lager's crispness and light bitterness balance the hearty flavors of the duck and bacon.
General: Pale Ale - The hoppy notes and moderate bitterness of a Pale Ale will complement the dish's savory components nicely.
Other Beverages
Orange Juice: Fresh orange juice enhances the citrus notes from the orange in the dish, providing a refreshing contrast.
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