Ingredients
- Parboiled Rice | 3 cup
- Onion | 2 unit(s)
- Carrot | 1 unit(s)
- Celery | 1 cup
- Leek | 1 cup
- Red Pepper | 1 unit(s)
- Yellow Pepper | 1 unit(s)
- Dry red wine | 750 ml
- Nuts | 250 g
- Garlic | 1 tablespoon
- Parsley | to taste
- Red Onion | 1 unit(s)
- Duck Thigh and Drumstick | 900 g
- Portuguese sausage | 150 g
- Rosemary | to taste
- Black Pepper | to taste
- Salt | to taste
- Girl's Finger Pepper | 1 unit(s)
Recipe
- 1. duck - [ ] Marinate thigh/drumstick for 24 hours; - [ ] For marinade: 2 onions, 1 carrot, 1 celery, rosemary, 1 bottle of red wine, black pepper - [ ] After 24h: separate the duck / wine / vegetables from the marinade - [ ] In a large pan, grill the duck and set aside. Then sauté the vegetables, return with the duck, cover with wine and water - cook for 2 hours.
- 2. Rice - [ ] Preparation mode: * In a pan, sauté chorizo, red onion, garlic, leek and peppers; * Put the rice, sauté a little, cover with the duck broth; * A little before it's ready, start with the shredded duck, walnuts, chili pepper and parsley.
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