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:
- 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.
- 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)
- 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.
- Heat the pressure cooker over medium heat. Add a drizzle of olive oil.
- Brown the duck, reserving the marinade. Start with skin side down.
- As soon as it is golden on one side, turn it to brown the other side too.
- Add the marinade liquid, raise the heat to high and cook for 2 minutes to evaporate the alcohol.
- Add the onion, carrot, celery and whole skinless Portuguese sausage.
- Add enough boiling water to cover the duck.
- Cover and cook for 30 minutes, counting from the time the pan comes to pressure.
Cooling the Duck (after cooking):
- Remove the duck and sausage from the pan and place them in a bowl with the cooking liquid.
- 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):
- Remove the skin from the duck and mince the meat.
- Once refrigerated, remove excess solidified fat with a slotted spoon and set aside to sauté the rice.
- Cut the sausage into 0.5 cm thick slices and set aside.
- Filter the duck cooking broth, transfer it to a pan and heat it when you start preparing the rice.
- If the duck broth is insufficient, add water until the total quantity required is reached.
Preparation of rice (on the day of service):
- Chop the rice ingredients (onion, garlic and celery). Remember to heat the duck broth and boil the water to use for this step.
- Saute the rice ingredients over medium heat (onion, garlic and celery) in olive oil and duck fat.
- Add the rice and fry for 1 or 2 minutes.
- Add the duck broth according to the quantity indicated in the ingredients.
- Season with salt and cook over low heat until it boils.
- After boiling, cover without closing it completely and cook the rice for about 15-18 minutes.
- 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.
- Once the rice is finished cooking, add the shredded duck to the finished rice.
- When it is cooked, turn it off. Check the seasoning of the rice and add salt if necessary.
Farofa preparation (while cooking rice):
- Heat a drizzle of olive oil in a pan and toast the bread over low heat until golden brown. Learn.
- 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.
- 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.
- Season with salt and pepper.
FINALIZATION AND ASSEMBLY:
- Wash the parsley well, chop it and dry it.
- Wet the rice with a little more heated broth (or boiling water) so that it does not dry out.
- Arrange the sausage slices on the rice and finish by distributing the farofa of bread and garlic on top.
- 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.
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Source: Terra

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.