Duck rice with sausage: Portuguese tradition on your table

Learn how to make authentic duck rice with Portuguese sausage and breadcrumbs. Flavour, tradition and consistency in a single dish

Learn how to make delicious duck rice, a classic Portuguese recipe with Portuguese sausage and garlic bread and farofa.

Recipe for 4 people.

Classic (no restrictions)

Preparation: 01:30 + marinating time + cooling time

Interval: 00:00

TOOLS

1 frying pan(es), 1 skillet(s), 1 grater(s), 1 spatula(s), 1 cutting board(s), 1 colander(s), 1 bowl(s), 1 pressure cooker, 1 slotted spoon , 1 kettle

EQUIPMENT

conventional + processor

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients: duck, Portuguese sausage and marinade:

– 2 duck legs and thighs

– 1 and 1/2 cups of red wine

– 1/2 cup(s) of water

– 2 tablespoons of red wine vinegar

– salt to taste

– pepper to taste

– cumin to taste (pinch)

– 2 whole cloves of garlic, slightly crushed

– 200g Portuguese sausage without skin, kept whole for cooking

Ingredients for the duck – Cooking:

– 1 onion(s), peeled, cut into cubes

– 2/3 carrot(s), cut into slices

– 2 stalks of celery, cut into slices

Rice Ingredients:

– 2 tablespoons of olive oil

– 2 dessert spoons of duck fat – see recipe

– 4 tablespoons of chopped onion

– 1 clove(s) of garlic, minced

– 2 stalks of celery, chopped

– 1 1/2 cups of rice

– 3 cups duck cooking broth – see preparation + a little more (if necessary, to maintain moisture)

– salt to taste

Garlic Bread Farofa Ingredients:

– 4 slice(s) of rustic bread (or wholemeal bread)

– olive oil to taste

– 2 cloves of garlic, chopped

– salt to taste

– pepper to taste

Finishing ingredients

– chopped parsley to taste

PREPARATION:

1. Marinade (do this step 1 day in advance): prepare the marinade with the duck and place it in the refrigerator for 24 hours.
   • Mix red wine, water, vinegar, salt, pepper, cumin and garlic cloves in a bowl or plastic bag.
   • Add the duck to the sauce, rub well and leave to marinate in the refrigerator, turning the pieces halfway through cooking.
2. Set aside the other ingredients and utensils to prepare the recipe.

PREPARATION:

Cook the duck and sausage (it is best to do this step 1 day before serving or at least 2 hours)

1. Once the marinating period has passed, remove the duck from the refrigerator and prepare it for cooking. Remove the skin from the Portuguese sausage. Put a kettle of water on to boil.
2. Heat the pressure cooker over medium heat. Add a drizzle of olive oil.
3. Brown the duck, reserving the marinade. Start with skin side down.
4. As soon as it is golden on one side, turn it to brown the other side too.
5. Add the marinade liquid, raise the heat to high and cook for 2 minutes to evaporate the alcohol.
6. Add the onion, carrot, celery and whole skinless Portuguese sausage.
7. Add enough boiling water to cover the duck.
8. Cover and cook for 30 minutes, counting from the time the pan comes to pressure.

Cooling the Duck (after cooking):

1. Remove the duck and sausage from the pan and place them in a bowl with the cooking liquid.
2. Allow to cool completely to room temperature and refrigerate for 12 hours to help separate the fat and intensify the flavors.

Finishing the duck and sausage (after the cooling period):

1. Remove the skin from the duck and mince the meat.
2. Once refrigerated, remove excess solidified fat with a slotted spoon and set aside to sauté the rice.
3. Cut the sausage into 0.5 cm thick slices and set aside.
4. Filter the duck cooking broth, transfer it to a pan and heat it when you start preparing the rice.
5. If the duck broth is insufficient, add water until the total quantity required is reached.

Preparation of rice (on the day of service):

1. Chop the rice ingredients (onion, garlic and celery). Remember to heat the duck broth and boil the water to use for this step.
2. Saute the rice ingredients over medium heat (onion, garlic and celery) in olive oil and duck fat.
3. Add the rice and fry for 1 or 2 minutes.
4. Add the duck broth according to the quantity indicated in the ingredients.
5. Season with salt and cook over low heat until it boils.
6. After boiling, cover without closing it completely and cook the rice for about 15-18 minutes.
7. During cooking, check the humidity of the rice. If necessary, add more bird broth (or boiling water) a little at a time to prevent it from drying out.
8. Once the rice is finished cooking, add the shredded duck to the finished rice.
9. When it is cooked, turn it off. Check the seasoning of the rice and add salt if necessary.

Farofa preparation (while cooking rice):

1. Heat a drizzle of olive oil in a pan and toast the bread over low heat until golden brown. Learn.
2. Let the bread cool and knead the toasted bread with rapid pulses until it forms a rustic crumb. Or, if you don’t have a food processor, grate it on the coarse side of the grater.
3. In the same pan, brown the garlic clove in the olive oil over a low heat, being careful not to burn it, and mix it with the farofa.
4. Season with salt and pepper.

FINALIZATION AND ASSEMBLY:

1. Wash the parsley well, chop it and dry it.
2. Wet the rice with a little more heated broth (or boiling water) so that it does not dry out.
3. Arrange the sausage slices on the rice and finish by distributing the farofa of bread and garlic on top.
4. Serve garnished with fresh parsley and, if desired, accompany with a green salad or roasted vegetables.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.