Beira Alta Style Duck Rice

Cooks’ Notes:

Receita tradicional da aldeia de Tonda, Tondela, Viseu, onde o pato é cozinhado no seu caldo até ficar tenro e depois o arroz é enriquecido com vegetais frescos. É uma combinação de sabores profundos do pato, dos vegetais que reflete a essência da culinária tradicional desta região portuguesa e a tradicional dieta mediterrânica.


Serve: 15 peoplePreparação:60 minutesConfecção:30 minutes

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Ingredients

Duck – 3
Steamed rice – 1.5 kg
Chorizo – 1 to 2
Bacon – 200g
Salt – q.s.
Pepper – q.s.
Tomato pulp – 200g
Green beans – 500g
Cabbage – 750g kg
Onions – 3 to 4
Carrots – 6
Garlic – 1 head
Red wine – q.s.
Duck broth – 2 times the amount of rice

Cooking Steps

  1. Cut the vegetables (cabbage, carrots and green beans) into julienne strips.
  2. In a pan of boiling water, cook the vegetables. Carrot and green beans for 5 minutes, then add the cabbage for another 3 minutes. Reserve the vegetables.
  3. In another large pan, sauté the chopped onion (the size of rice grains).
  4. When the onion is golden, add chopped garlic.
  5. Add rice and stir for 2 minutes and refresh with red wine.
  6. Add the broth, chopped duck giblets, tomato pulp and vegetables. Cover and cook for 12 to 20 minutes. Temperature 7.
  7. Shred the duck, cut the bacon into slices, remove the skin from the chorizo and cut into slices.
  8. Preheat the oven to 180ºC.
  9. Check the rice, which should be almost cooked. If necessary, add a little more broth.
  10. Add a layer of rice, the second layer the shredded duck and the third layer the rest of the rice.
  11. Place sliced ham and chorizo on top, and return to the oven for 5 minutes uncovered, to brown a little.
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