Portuguese Duck Rice

Ingredients

• 1 whole boneless duck (about 2 kg / 4.4 lbs), cut into pieces 1 whole boneless duck (about 2 kg / 4.4 lbs), cut into pieces
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) duck or chicken broth 4 cups (950ml) duck or chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the duck pieces with salt, pepper, and smoked paprika.
3. 3.
   In a large oven-safe pot, sear the duck pieces over medium heat until golden brown on all sides. Remove the duck from the pot and set aside.
4. 4.
   In the same pot, sauté the chopped onion and minced garlic until translucent.
5. 5.
   Add the bay leaves and return the duck pieces to the pot.
6. 6.
   Pour in the duck or chicken broth, ensuring that the duck pieces are fully submerged.
7. 7.
   Cover the pot and transfer it to the preheated oven. Cook for about 2 hours or until the duck is tender and easily falls off the bone.
8. 8.
   Remove the duck from the pot and shred the meat using two forks. Discard the bones and set the shredded meat aside.
9. 9.
   Strain the cooking liquid and reserve it for cooking the rice.
10. 10.
    In a separate pot, bring the strained cooking liquid to a boil. Add the rice and cook according to the package instructions, using the reserved liquid instead of water.
11. 11.
    Once the rice is cooked, add the shredded duck meat and mix well.
12. 12.
    Adjust the seasoning with salt and pepper if needed.
13. 13.
    Serve the Portuguese Duck Rice hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Duck — Make sure to season the duck well before searing to enhance its flavor.
• Smoked paprika — Use a good quality smoked paprika to add a subtle smoky taste to the dish.
• Long-grain rice — Rinse the rice before cooking to remove excess starch and achieve fluffy grains.
• Fresh parsley — Add the chopped parsley just before serving to retain its vibrant color and fresh taste.

Tips & Tricks

• For an extra layer of flavor, you can add a splash of white wine to the pot before transferring it to the oven.
• If you prefer a crispy texture, you can broil the Portuguese Duck Rice in the oven for a few minutes before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Portuguese Duck Rice as a main course accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of Portuguese red wine.

Presentation advice

For an elegant presentation, mold the Portuguese Duck Rice into individual portions using a ramekin or a round cookie cutter. Garnish with a sprig of fresh parsley and serve on a white plate to showcase the vibrant colors of the dish.