Portuguese Duck Rice

4.45 (11)
⏱ 135 mins 🍽 Serves 6 🌶 portuguese ✅ More effort 🏷 Main course

This recipe presents a traditional Portuguese duck rice. The duck is first poached with aromatics to create a rich stock, which is then used to cook the basmati rice. The shredded duck meat and orange juice are folded into the rice before it is baked with chorizo until crisp. It serves six people and takes about 135 minutes to prepare and cook.

Portuguese Duck Rice

Ingredients

  • 1 whole duck trimmed of excess fat and jointed
  • small pack coriander
  • 2 bay leaves
  • 1 thyme sprig
  • 1 star anise
  • 1 leek (green top only, keep the white part for the rice)
  • 1 onion halved
  • 1 carrot
  • 1 large orange zested and juiced
  • 2 tbsp olive oil
  • reserved white part of the leek
  • 1 onion sliced
  • 1 garlic clove
  • 250g basmati rice
  • 100g chorizo cubed
  • mint or coriander leaves, to serve
  • salad to serve (optional)

Method

  1. Place the jointed duck in a large pan and cover it with water. Add the coriander, bay leaves, thyme sprig, star anise, leek top, halved onion, carrot, orange zest and some black pepper. Bring the contents to a boil over a medium heat, removing any scum. Reduce the heat, cover the pan and let it simmer for 45 mins. After turning off the heat, allow the duck to cool in the stock for 15 mins. Drain and keep the stock, then shred the duck meat once it is cool enough to handle.
  2. Preheat your oven to 180C/160C fan/ gas 4. For the rice, warm the olive oil in a large frying pan. Cook the reserved white leek part, sliced onion and garlic clove for 10-12 mins until softened. Stir in the basmati rice and fry for 5 mins until the grains become golden and begin sticking. Pour in 400ml of the reserved duck stock, cover the pan and cook without stirring for 15 mins until the rice is dry and puffed.
  3. Mix the shredded duck meat and orange juice into the cooked rice and season. Transfer this mixture to an oiled roasting tin or casserole. Scatter the cubed chorizo over the top. Bake on a high shelf in the oven for 20-25 mins until the rice turns crisp and golden. Finish with mint or coriander leaves and serve with a salad if desired.

Nutrition (per serving)

Calories998 kcal
Fat73 g
Saturates22 g
Carbs39 g
Sugars5 g
Fibre3 g
Protein44 g
Sodium440 mg
Salt1 g

Recipe details

Skill levelMore effort
CategoryMain course
Cuisineportuguese