Duck Rice

13 ingredients
9 steps

Ingredients

  • 1 onion large, chopped
  • 2 garlic cloves minced
  • ground black pepper
  • nutmeg
  • 1 duck previously cooked and shredded
  • 1 1/2 cups rice
  • white wine to taste
  • 3 cups broth duck, strained cooking water
  • pork sausage Alentejo, sliced
  • 1 bay leaf
  • 2 cloves
  • olive oil to taste
  • salt

Directions

  1. 1
    In a large pan, saute onion and garlic in olive oil. Add rice and cloves. Season with pepper and nutmeg.
  2. 2
    Fry a little, add a swig of white wine, and shredded meat. As soon as the wine is absorbed, add 3 cups of duck broth, stirring well.
  3. 3
    Check the salt, bring to boil, and then reduce the heat.
  4. 4
    Cover and let it simmer for 15 minutes without stirring or uncovering the pan.
  5. 5
    Remove from heat, and let rest for a few minutes.
  6. 6
    Preheat oven to 200 degrees Celsius.
  7. 7
    Pour the rice in the serving dish, spreading evenly.
  8. 8
    Place the Alentejo pork sausage slices on top, and bake for 10 minutes.
  9. 9
    Serve immediately with a salad of your choice.

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