Portuguese duck rice

Portuguese duck rice

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Prep: 30 mins Cook: 1 hr, 45 mins plus cooling

More effort

Serves 4 - 6

This is a version of the classic Portuguese dish of duck & rice, which uses the fragrant, fatty poaching stock from the duck to cook the rice

Nutrition and extra info

Nutrition: per serving (6)

  • kcal998
  • fat73g
  • saturates22g
  • carbs39g
  • sugars5g
  • fibre3g
  • protein44g
  • salt1.1g
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Ingredients

  • 1 whole duck, trimmed of excess fat and jointed
    Duck

    Duck

    duk

    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • small pack coriander
  • 2 bay leaves
  • 1 thyme sprig
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 leek (green top only, keep the white part for the rice)
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 onion, halved
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large orange, zested and juiced
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the rice

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • reserved white part of the leek
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove
  • 250g basmati rice
  • 100g chorizo, cubed
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • mint or coriander leaves, to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • salad, to serve (optional)

Method

  1. Put the duck in your largest pan, cover with water and add the coriander, bay, thyme, star anise, leek top, onion, carrot, orange zest and a grinding of black pepper. Place over a medium heat and bring to the boil, skimming off any scum from the surface. Turn down the heat slightly, cover and simmer for 45 mins, then turn off the heat and let the duck cool in the stock for 15 mins. Drain the stock from the duck, reserving it to cook the rice. Leave the duck to rest until cool enough to handle, then shred the meat away from the bone.

  2. Heat oven to 180C/160C fan/ gas 4. To make the rice, heat the oil in a large frying pan over a medium-high heat and sauté the leek, onion and garlic for 10-12 mins or until soft and aromatic. Add the rice and fry for 5 mins or until the grains are turning golden and crispy, and sticking to the pan. Add 400ml of the duck stock and cook for 15 mins, covered, without stirring, or until the rice is puffed and dry.

  3. Stir the duck meat and orange juice through the rice, season, then transfer the mixture to an oiled roasting tin or casserole dish. Top with the chorizo and place on a high shelf in the oven to cook for 20-25 mins or until the rice is crisp and golden. Garnish with coriander or mint leaves, and serve with a salad, if you like.

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