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duck rice

Curtir receita


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Tempo de preparo

90 min(s)


6 servings


  • Duck Wing Coxinha | 800 g
  • Needle-type rice | 2 cup
  • Onion | 2 unit(s)
  • Olive Oil | 100 ml
  • Garlic | 4 unit(s)
  • Blonde | 2 unit(s)
  • Black peppercorns |  to taste
  • Butter | 1 tablespoon
  • Soy sauce | 3 tablespoon
  • Dry red wine | 300 ml
  • Carrot | 1 unit(s)
  • Salmon (stem) | 1 unit(s)


  1. Separate 6 units from the drumsticks, make a cut in the skin around the meat, so that the meat goes down during cooking. Season with salt and pepper and bake in the oven until golden. Reserve for decoration.
  2. In a pressure cooker, brown the drumsticks, add the garlic, 1 coarsely chopped onion, the chopped carrot, the celery, the bay leaf and the wine.
  3. After the alcohol in the wine evaporates, add cold water 3 fingers above the meat and leave it under pressure for 30 to 45 minutes. It depends on the pan. The important thing is to create a tasty broth and the drumsticks need to be shredding easily.
  4. Shred the drumsticks, strain the broth and set aside.

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