Portuguese Duck Rice Recipe

Instructions

1. Preheat the oven to 180⁰C.
2. Place the duck, crushed garlic, herb sprigs, bay leaves and a generous amount of salt and pepper into a large pot or pressure cooker. Add enough water to cover the duck, then close the pot.
3. Allow the duck to cook until the meat is falling off the bone, adding more water if needed.
4. Once the meat is cooked, remove from pot and allow it to cool. (Be sure to keep the yummy duck broth you just created!)
5. Once the duck has cooled – using your hands and plastic gloves if you wish – shred the duck meat and place in a bowl, then set aside.
6. Place the onion into a large pot, along with olive oil, and cook on low to medium heat. When the onion starts to soften, add the chopped garlic and stir for 5 minutes.
7. Add the rice and allow to fry in the onion and garlic oil. Then add the shredded duck and mix well.
8. Now back to the duck broth… if it has cooled down too much, be sure to heat it up again. Using a cup measure or a ladle, add the broth to the rice mixture one cup or ladle at a time – adding more only once the first cup has been absorbed. Do this with about 1 litre of the broth.
9. Pour the rice into a large greased baking dish, and spread it out evenly. Top the rice with about 2 cups of the broth and place the sliced chorizo and olives on top. My mom usually makes a pretty pattern with them. Bake for 30 minutes and serve warm.