Portuguese oven-baked duck rice
Poached shredded duck layered with rice cooked in its broth and oven-browned chouriço.
Active time1 h
Cooking3 h
Total3 h 30 min
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Ingredients
- 4 carrots
- 2 bay leaves
- 2 garlic cloves
- 2 onions
- 1 small bunch of parsley
- 2000 g raw gutted duck pieces with bones and skin
- 150 g raw smoked pork belly
- 3500 ml water
- 1 pinch of ground black pepper
- 650 g dry white parboiled rice
- 1 tsp fine salt
- 10 cloves
- 2 small Portuguese chouriço de carne sausages for cooking
Preparation
Peel onions and carrots, wash parsley and peel garlic. Cut onions and stud with all cloves. Chunk carrots. Bring all water to the boil in a very large stockpot. Add salt, pepper, onions, carrots, garlic, parsley, bay, smoked belly and 1 chouriço. Simmer for 5 min, add all duck pieces, partly cover and simmer for about 90 min until cooked through and separating from bones. Remove meats and carrots with a slotted spoon.
4 carrots2 bay leaves2 garlic cloves2 onions1 small bunch of parsley2000 g raw gutted duck pieces with bones and skin150 g raw smoked pork belly3500 ml water1 pinch of ground black pepper1 tsp fine salt10 cloves2 small Portuguese chouriço de carne sausages for cooking- knife
- chopping board
- vegetable peeler
- very large stockpot
- lid
- slotted spoon
- baking dish
Strain broth and measure 2000 ml for rice. Top up with water if short. Remove all cloves, bay and strained aromatics. Bring measured broth to the boil, rinse rice and add it. Cook for about 17 min over medium-high heat until tender and liquid absorbed. Continue gently if needed.
650 g dry white parboiled rice- sieve
- large stockpot
- spoon
While rice cooks, cool meats just enough to handle. Carefully remove duck skin and bones and shred all flesh. Dice belly, poached chouriço and cooked carrots and mix with duck. Slice the remaining 1 chouriço. Divide cooked rice into 2 equal portions. Spread 1 portion in a large dish, cover with all filling and the remaining rice. Smooth and arrange chouriço slices on top.
- baking dish
- knife
- chopping board
- fork
- spoon
Heat oven to 180 °C while assembling. Bake for about 40 min until browned on top, chouriço cooked and centre piping hot. Extend if needed. Serve immediately, taking all layers.
- oven
- baking dish
- spoon
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration