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Classic Portuguese duck rice
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Duck1 unit(s)
- Olive oil1/2 cup
- Pitted Olives to taste
- Salt and pepper to taste
- Pepperoni sausage in slices1 unit(s)
- Chopped Onion2 unit(s)
- Parsley to taste
- Carrot1 unit(s)
- Bay leaves2 unit(s)
- Red wine200 ml
- Rice500 g
- Water2 l
- Cut the duck into pieces. Reserve In a large, deep pan, place 2 tablespoons of oil, 1 coarsely chopped onion, 1 sliced carrot and two bay leaves. Saute for 3 minutes and add the duck. Saute for another 15 minutes. Pour in the wine and let it evaporate. Cover with water and cook over medium heat for about 1 hour, or until the meat comes off the bones. If needed, top up with more water. After the indicated time, remove the duck from the pan, wait for it to cool. Strain the cooking water, which we will use to cook the rice. Debone the duck, discarding all skin and fat. To cook the rice: in a pan place the chopped onion, the grated garlic cloves and the pepperoni sausage slices. Sauté until it starts to brown, add the rice and let it fry for 1-2 minutes, stirring well. Add 2 cups of the duck cooking broth and cook until the water evaporates completely. Add 2 more cups of water and add the olives. Taste and adjust the salt if necessary. When the rice is ready, add the meat and mix well. Sprinkle with parsley and drizzle with the remaining oil About rice. Good appetite 😋😋
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