Duck Rice

Ingredients for 6 servings:

• 1 duck(s)
• 300 g long grain rice
• 2 onions
• 1 carrot(s)
• 3 garlic cloves
• 1 bay leaf
• 200g chorizo
• 125 ml red wine, sweet
• 5 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 55 minutes; Total time approx. 4 hours 25 minutes

Portuguese cuisine

Place the duck in a pot with 1/2 an onion, the bay leaf, the red wine, and a pinch of salt. Cover with water and simmer over medium heat for 1.5 hours, or depending on the quality of the duck, until the meat falls away from the bones. If too much cooking liquid evaporates, add boiling water. Remove the duck from the pot. Remove the skin and bones and chop the meat. Strain the cooking liquid through a sieve and reserve for cooking the rice. Finely dice the remaining onions. Slice the chorizo ​​and roughly chop 3/4 of it. In a large Dutch oven, heat the olive oil and sauté the onions, garlic, carrots, and chopped chorizo. Cook over medium heat until golden brown. Add the rice and cook for 1 minute, stirring constantly. Pour in 5 cups of the reserved broth and bring to a boil, then simmer for about 10 minutes. Season with salt and pepper, then add the meat. Mix well. Preheat the oven to 180°C (top/bottom heat). Pour the duck rice, including any remaining juices, into a large baking dish and smooth the top. Garnish with the remaining chorizo ​​slices and bake for 15 minutes, until the rice is golden brown. Serve very hot! Tip: If you want to reduce the fat, you can briefly refrigerate the broth until the fat solidifies, then it can be easily removed. Then reheat the broth for the rice.