Brazil

2 thighs with duck thighs

strained orange juice

chopped onion

minced garlic

celery

diced carrots

Catheto rice

olive oil

Brussels sprouts in halves

Chopped Cauliflower

Chopped Onion

Duck in orange sauce and colored collared rice.

Dourar as coxa do pato numa panela no azeite. Depois acrescente o alho e cebola e refogue mais um pouco.  Quando tudo estiver bem dourado , acrescente o suco de laranja e deixe cozinhar em fogo baixo por 1h e 10m mais ou menos.  Ou até que o pato esteja bem macio. Se precisar pode acrescentar + suco.   Retire as coxas , coe o molho e deixe reduzir até ficar espesso. Acerte o sal ,  Volte o pato ao molho e reserve. 

Brown the duck thighs in a pan in the oil. Then add the garlic and onion and sauté a little more. When everything is golden brown, add the orange juice and let it cook on low heat for 1 hour and 10 minutes or so. Or until the duck is very tender. If you need you can add + juice. Remove the thighs , strain the sauce and let reduce until thick. Adjust the salt, return the duck to the sauce and set aside.

Refogue os vegetais no azeite rapidamente , acrescente o arroz e coloque o triplo de água e sal.   Cozinhe em fogo médio e quando estiver pronto sirva com o pato.  

Quickly sauté the vegetables in olive oil, add the rice and add triple the water and salt. Cook over medium heat and when ready, serve with the duck.

Duck in orange sauce and colored collared rice.

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