3 Rice Recipes Duck

Discover four different ways (or slightly different) to cook duck rice.

Duck Rice Recipe

The duck rice is one of those dishes as compelling as the Portuguese gastronomy. And there are many ways to cook it.

We leave you some suggestions that will make you enjoy even more of this dish.

See us and indulge!

DUCK RICE: 3 RECIPES, ALL TASTE

1. RICE DUCK

The first tip you must – obviously – be the more traditional recipe.

Says the 24 Kitchen that is so.

– Ingredients –

  • ½ Duck cut into pieces
  • 1 large onion
  • 1 bay leaf
  • 2 cloves of garlic
  • 1 carrot
  • 1 chorizo sausage meat
  • 200g of ham
  • ½ Cup of port wine
  • Pepper q. b.
  • 2 cups rice, steamed
  • 1 onion
  • 4 cups duck stock
  • Fat duck q. b.
  • Salt q. b.

– Mode of preparation –

  1. Start by cooking the duck. In a pan place the duck into pieces and add chorizo and ham.
  2. Then, add also the carrot, the onion, the garlic, the bay leaf and, lastly, half a cup of Port Wine. Drizzle everything with water, season with pepper and heat for about 45 minutes.
  3. When the duck is well cooked, remove from the heat and shred. Reserve the chorizo, the ham, part of the broth and fat left over from cooking.
  4. Now pass the rice. Chop an onion and saute in the fat of the duck.
  5. In the meantime, wash the rice steamed in the cold water and add to the pan to fry slightly.
  6. Drizzle the rice with the broth from the cooking of the duck, season with salt and let it cook for about 10 minutes.
  7. Meanwhile cut the chorizo into slices and the ham into small pieces.
  8. After you have everything in a tray to go in the oven. Place a layer of rice, then another duck, and ham, then another layer of rice and finish with the chorizo.
  9. Bake in the oven for 10 minutes. When you are well tostadinho, you just have to serve.

2. DUCK RICE WITH CORIANDER

Another recipe with slight changes, but very flavor. The proposal is the blog Easy Recipes, Quick and Tasty.

– Ingredients –

  • 2kg duck (clean cut into pieces, seasoned with salt and pepper)
  • 350g rice needle
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 100g of bacon
  • 1 chorizo sausage
  • 70g of ham
  • ½ C. coffee sugar
  • Pepper (ground at the time) and salt q. b.
  • 3 c. tablespoon Port wine
  • Coriander fresh picadinhos q. b.
  • 3 c. tablespoon olive oil
  • 1 c. tablespoon butter
  • 1 bay leaf
  • Grated rind of 1 lemon
  • Thyme q. b.
  • 1 clove
  • 1 c. to coffee of salt

– Mode of preparation –

  1. Primeiro trate do pato. Na panela de pressão coloque o azeite e a manteiga e refogue a cebola e o alho.
  2. Junte a raspa de limão e depois o pato e deixe caramelizar dos dois lados.
  3. De seguida, adicione o açúcar e o vinho do Porto.
  4. Quando estiver dourado dois os lados cubra com água quente.
  5. Junte a folha de louro, o ramo de salsa e o tomilho. Acrescente também o cravinho, o chouriço, o presunto e o bacon. Tape a panela e deixe cozinhar durante 45 minutos.
  6. Quando o pato estiver cozinhado, retire do lume. Tire a pele e desfie o pato. Reserve a água da cozedura.
  7. Corte os fumados em cubos e, num tacho, leve-os a fritar.
  8. Depois junte uma colher de sopa de azeite à gordura que se formou junte o arroz, para fritar ligeiramente, mexendo sempre.
  9. Adicione a água da cozedura do pato (cerca de 700 ml) e o sal grosso e deixe cozinhar o arroz durante cerca de sete minutos. Ao fim desse tempo, deixe repousar durante mais dois minutos (com o tacho tapado).
  10. On a tray, place a layer of rice, followed by another duck and slices of bacon and chorizo, then another of rice. Finish with a layer of bacon and chorizo and sprinkle with the chopped coriander.
  11. Bake in the oven, pre-heated to 180 ° C, until well tostadinho.

3. DUCK RICE WITH THE KIDS

Another suggestion, this time from the blog Five quarters of the Orange.

– Ingredients –

  • 1.5 kg duck with the kids
  • 400g rice needle
  • 1 chorizo sausage meat
  • 100g of bacon
  • 15g of salsa
  • 1 carrot
  • 2 the green leaves of garlic-French
  • 2 onions
  • 2 cloves of garlic
  • 45 ml olive oil
  • 4 cravinhos
  • 8 grains of allspice
  • 10 grain of pepper-black
  • 30 ml of white wine vinegar
  • 1 dl of white wine
  • 1 orange sliced slices
  • Butter to grease, water and salt q. b.

– Mode of preparation –

  1. Cut the duck into four pieces. Then place in a saucepan with the kids.
  2. Add the chorizo, the bacon, the parsley, the carrot peeled and cut in half, an onion with the cravinhos them, the peppers, the leaves of the garlic-French, the wine and salt to taste. Sprinkle with water until cover the ingredients and cook over low heat for 45 minutes (after the water begins to boil).
  3. When the duck is cooked, remove the duck from the pan and let it cool. When it is easy to handle, remove the skins, fat and bones. Shred the meat and chop the kids.
  4. Strain the broth from cooking the duck on a dowel, to remove part of the fat and impurities.
  5. Then, heat a pan with the olive oil and sauté the onion and the cloves of garlic minced.
  6. Quando a cebola quebrar, junte o arroz e deixe fritar um pouco.
  7. Regar com um litro de caldo de cozedura do pato quente, junte o vinagre e deixe cozinhar em lume brando, com a panela tapada. Se necessário, retifique o tempero de sal.
  8. Retire a pele a metade do chouriço e pique-o, juntamente com o bacon ou presunto e junte ao pato desfiado.
  9. Corte o restante chouriço às rodelas e reserve.
  10. Unte um tabuleiro com manteiga. Depois coloque metade do arroz na base, seguida de uma camada de pato desfiado misturado com os enchidos e os miúdos e outra de arroz. Finalize com o chouriço cortado às rodelas.
  11. Leve ao forno, pré-aquecido a 220ºC, durante cerca de 15 minutos, para alourar.
  12. Sirva com rodelas de laranja.