by Maria Teresa Jorge
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my 188 recipes »
Maria Teresa Jorge's Notes:
Expand4 1/2 pounds whole duck, cut up in 8 pieces Ask a question about this ingredient
2 1/2 cups medium grain rice Ask a question about this ingredient
5 cups duck broth (from cooking the duck) Ask a question about this ingredient
1/2 Chourizo Ask a question about this ingredient
2 medium yellow onions peeled and left whole Ask a question about this ingredient
1 medium carrot Ask a question about this ingredient
1 medium leek – white part only Ask a question about this ingredient
1 celery stalk, trimmed Ask a question about this ingredient
2 garlic cloves, peeled and left whole Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
3 cloves Ask a question about this ingredient
6 sprigs fresh parsley Ask a question about this ingredient
3 sprigs fresh thyme Ask a question about this ingredient
1 teaspoon Black whole peppercorns Ask a question about this ingredient
2 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
Peel the garlic and the onion and leave whole. Insert the cloves in the onion by pressing them in.
Ask a question about this stepWash the leek very well to remove any earth attached.
Ask a question about this stepPeel the carrot. Trim and wash the celery stalk. Wash the parsley and the fresh thyme leaving the stalks.
Ask a question about this stepWash the whole duck and cut in 8 pieces.
Ask a question about this stepIn a big pot over high heat, add the duck, onion with cloves, leek, celery stalk, carrot, garlic, bay leaves, parsley, thyme, peppercorns and cover with water. Season with salt. Bring to a boil, reduce the heat and simmer, covered with lid, for 1 hour. Remove the lid and allow to cook for a further 45 minutes until duck is very tender and almost falling of the bones.
Ask a question about this stepRemove the duck from the broth and let it cool. Remove the flesh, shred it in big pieces. Discard the skin and all the bones – be very thorough because the duck has some very small bones.
Ask a question about this stepSieve the duck broth and reserve – you will need 5 cups. The broth will be very rich and have a lot of fat from the duck which will give the rice its special flavour.
Ask a question about this stepIn a big pan with a tight fitting lid, over medium heat, add the olive oil and fry the rice until it’s well coated in olive oil and almost sticking to the pan.
Ask a question about this stepAdd the duck broth, stir and scrape any rice attached to the pan. Check the salt, bring to a boil, reduce the heat and simmer, covered, for 17 minutes. During this time DO NOT uncover or stir the rice.
Ask a question about this stepRemove from the heat and allow to rest for 5 minutes without uncovering the pan or stirring the rice.
Ask a question about this stepFluff up the rice so you don’t have any lumps.
Ask a question about this stepPre-heat the oven to 375’ºF with rack in the middle position.
Ask a question about this stepIn a deep oven proof serving dish, spread half the fluffed up rice. Spread with the shredded duck on top. Cover with the remaining rice.
Ask a question about this stepSlice the chourizo and add slices on top of thef rice.
Ask a question about this stepBake in the oven for 8 to 10 minutes until the top layer of the rice is lightly golden and the chourizo is crispy. Serve immediately.
Ask a question about this stepHope you do make it. Make sure you make it with a whole duck, making the broth with a whole duck is very different from making it just from breats with no bones.
Beautiful, I never made duck at home but I think this is a reason to try it.