📝 About This Recipe
Hailing from the Alentejo region, this 'old-fashioned' duck rice is a masterpiece of rustic Portuguese gastronomy. It features succulent shredded duck layered with aromatic Carolino rice that has been toasted in duck fat and simmered in a rich, smoked-infused broth. Topped with traditional chouriço and blood sausage, then baked until the top is irresistibly crispy, it is a celebratory dish that embodies the warmth of a traditional tasca.
🥗 Ingredients
The Broth and Duck
- 1 piece Whole Duck (approx. 2kg, excess fat removed and reserved)
- 1 piece Chouriço de Carne (traditional Portuguese smoked sausage)
- 1 piece Morcela (Portuguese blood sausage)
- 100 grams Smoked Bacon or Presunto (in one thick slab)
- 1 large Onion (peeled and studded with 2 cloves)
- 1 large Carrot (peeled and halved)
- 1 stalk Leek (white part only)
- 1 teaspoon Black Peppercorns (whole)
- to taste Salt
The Rice
- 500 grams Carolino Rice (Portuguese short-grain rice; arborio is a suitable sub)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Extra Virgin Olive Oil
- 150 ml Dry White Wine (a crisp Vinho Verde works beautifully)
- 1 piece Bay Leaf (fresh or dried)
- 1/2 piece Orange (juice and a strip of zest)
👨🍳 Instructions
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1
Place the duck, chouriço, morcela, bacon, clove-studded onion, carrot, leek, and peppercorns in a large stockpot. Cover with water (about 3 liters) and add a generous pinch of salt.
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2
Bring to a boil, then reduce heat to a simmer. Cook for about 1 hour to 1 hour 15 minutes, or until the duck meat is falling off the bone. Remove the sausages after 20 minutes to prevent them from bursting; set them aside.
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3
Once cooked, remove the duck and let it cool slightly. Strain the broth through a fine-mesh sieve into a clean pot. Skim the excess fat from the surface and reserve it.
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4
While the duck is cooling, shred the meat into bite-sized pieces, discarding the skin and bones. Slice the cooked chouriço and morcela into rounds.
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5
In a wide, heavy-bottomed pan, sauté the chopped onion and garlic in the olive oil and 2 tablespoons of the reserved duck fat until translucent.
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6
Add the raw rice to the pan and stir for 2-3 minutes to 'toast' the grains until they look slightly translucent at the edges. This ensures the rice stays firm.
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7
Deglaze the pan with the white wine, stirring until the liquid has almost evaporated.
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8
Measure out the strained duck broth. You need exactly double the volume of broth to rice (approx. 1 liter). Pour the hot broth into the rice along with the orange juice and zest.
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9
Simmer the rice over medium-low heat for about 12-15 minutes. It should be 'al dente' and still slightly wet, as it will finish cooking in the oven.
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10
Preheat your oven to 200°C (400°F). In a deep earthenware or ceramic baking dish, spread half of the rice in an even layer.
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11
Distribute the shredded duck meat evenly over the rice. Cover with the remaining rice, smoothing the top with a spatula.
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12
Arrange the sliced chouriço and morcela on top in a decorative pattern. Brush the surface with a little more duck fat for extra crispiness.
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13
Bake for 15-20 minutes, or until the top of the rice is golden brown and the sausages are slightly crisped.
💡 Chef's Tips
Always use Carolino rice if possible; its ability to absorb the fatty broth without becoming mushy is key to the texture. Don't discard the duck fat! It contains all the flavor and is essential for sautéing the rice and achieving that golden crust. If the duck skin is particularly fatty, fry it separately until crispy and crumble it over the finished dish for extra texture. Let the dish rest for 5 minutes after taking it out of the oven to allow the juices to redistribute. Ensure your broth is well-seasoned; since the rice absorbs it, the broth provides the primary seasoning for the entire dish.
🍽️ Serving Suggestions
Serve with a side of fresh orange slices to cut through the richness of the duck fat. A simple green salad with a sharp vinaigrette provides a necessary acidic contrast. Pair with a bold, tannic red wine from the Douro or Alentejo regions. For an authentic touch, serve directly from the earthenware baking dish (travessa) at the center of the table. Sparkling water with lemon is a great non-alcoholic palate cleanser between bites.