DUCK RICE WITH PORTUGUESE SAUSAGE

PREPARATION 120MIN

SERVES 3 SERVINGS

NIVEL ADVANCED

INGREDIENTS

1.5kg VG duck pieces (or just duck legs)

• 150g sliced Portuguese sausage. Or Calabrian.

• 1 diced onion.

• 1 diced carrot.

• 1 head of garlic beaten with a knife.

• 2 diced celery stalks.

• 200 ml dry white wine.

• Fresh bay leaves.

• Fresh thyme.

• Fresh rosemary.

• Fresh sage.

• Olive oil Salt and pepper.

• 500 ml beef stock.

• 400 g parboiled rice.


PREPARATION METHOD

Season the duck pieces with salt, pepper, garlic and onion. Bring to the boil with a drizzle of olive oil. Sauté until the meat begins to color. Add the wine and let the alcohol evaporate. Add the fresh herbs, carrots and celery. Sauté for a moment and add the beef stock until it coats the top of the meat. Season with salt and pepper. Cover the pan and cook over a low heat until the meat is soft, keeping the stock in.

When the meat is soft, remove only the meat and remove the skin and bones. Return the meat to the sauce. Add the rice (washed). Stir and add a little stock. The duck rice should be soft and loose. When it's time to serve, fry the sausages in a drizzle of olive oil, turning them golden brown, and place them on top of the duck rice. Sprinkle with fresh parsley and grated cheese, if desired.


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