The most delicious and easy Portuguese duck rice recipe! Combines succulent duck with flavorful rice that only takes 25 minutes to bake!
This delicious dish is one of the most popular recipes in our country and one of our favourite dishes! It's the perfect meal to serve for a family Sunday lunch. Portuguese duck rice is a delicious and flavorful traditional recipe that combines rich and succulent duck with aromatic and fluffy rice cooked in the duck cooking water.
It's a tasty and very simple dish to prepare, just cook the duck in water seasoned with salt, onion and coriander, sauté in olive oil, garlic, onion and Portuguese chouriço and, finally, add the rice and mix in a pan full of flavors. Place this delicious mixture in a baking dish, brush the rice with beaten egg yolk and garnish with Portuguese chouriço slices. Bake until golden and serve!
It's a comforting Portuguese food where the succulent duck and the aromatic rice combine perfectly. It's one of those dishes that captures the essence of Portuguese cuisine. A delicious comfort food to serve on special occasions with the whole family!
Bellow you will find the step-by-step instructions and the detailed ingredient list for this delicious duck rice recipe.
Here you'll find all the ingredients needed to make this easy recipe:
Duck and long grain rice - Succulent flaked duck and rice cooked in the duck cooking water.
Onion, garlic cloves, olive oil, Portuguese chouriço, pepper, nutmeg and salt - For seasoning and to add flavor.
Egg yolk - Beaten egg yolk to brush the rice before baking.
Water - To cook the duck.
Onion, coriander and salt - To season the duck cooking water.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PORTUGUESE DUCK RICE
Step 1: Place the duck in a medium saucepan with water seasoned with a peeled onion, a teaspoon of salt and a bunch of coriander.
Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook the duck for 1 hour and 15 minutes.
Step 2: When the duck is cooked, drain it with a skimmer and let it cool down a bit. Remove the skin and bones and flake it with a fork; set aside. Reserve the cooking water.
Step 3: In a large saucepan, pour the olive oil, chopped onion, chopped garlic and 50 grams (1 3/4 ounces) of Portuguese chouriço cut into small pieces.
Sauté on a low heat for about 5 minutes. Add the duck and season with nutmeg and pepper. Stir and cook for more 5 to 6 minutes.
Step 4: Add the rice and season with a teaspoon of salt. Mix the rice in the duck and let it fry for about 1 to 2 minutes.
Pour the duck cooking water (about 900 ml (about 4 cups)), stir and boil over medium-high heat.
When starts boiling, reduce to low heat and cook for about 10 to 12 minutes.
Step 5: Preheat the oven to 180ºC (350ºF).
Step 6: In a baking dish, add the rice mixture and garnish with chouriço slices. Brush with egg yolk and bake until slightly golden, about 25 minutes.
Step 7: Remove the baking dish from the oven and serve with salad and a good red wine.
TIPS FOR COOKING RICE
1. We usually use long-grain rice or medium-grain rice but you can use another type of rice. Long-grain rice is looser while medium-grain rice is creamier and absorb much more the flavors.
2. The amount of water for the rice depends on each person's taste. The mesure we usually use is 250 ml (about 1 cup) to 300 ml (1 1/3 cups) of water per 100 grams (1/2 cup) rice.
3. Always cook the rice with the pan covered and over low heat to prevent the rice from burning and sticking to the bottom of the pan.
FREQUENTLY ASKED QUESTIONS
How long does it takes to cook rice?
The rice cooking time may vary depending on the type of rice and cooking method. For long grain rice, 10 to 12 minutes and about 13 to 15 minutes for medium grain rice.
Note: The cooking time is after boiling. After boiling, cook the rice over low heat.
Can I store in the fridge?
Yes, you can store in the fridge! Allow the duck rice to cool to room temperature and place it in an airtight container. You can store in the fridge for about 2 to 3 days. Beyond this time frame, it might start losing its taste and texture.
50 grams (1 3/4 ounces) Portuguese chouriço (8 more slices for garnish)
1 egg yolk
300 grams (1 1/2 cups) long-grain rice
1/2 teaspoon pepper
1 teaspoon nutmeg
1 bunch of coriander
2 liters (8 cups) water
2 teaspoons salt
Directions
Place the duck in a medium saucepan with water seasoned with a peeled onion, a teaspoon of salt and a bunch of coriander. Bring to a boil over medium-high heat. When starts boiling, reduce to medium-low heat and cook the duck for 1 hour and 10 to 12 minutes.
When the duck is cooked, drain it with a skimmer and let it cool down a bit. Remove the skin and bones and flake it with a fork; set aside. Reserve the cooking water.
In a large saucepan, pour the olive oil, chopped onion, chopped garlic and 50 grams (1 3/4 ounces) of Portuguese chouriço cut into small pieces. Sauté on a low heat for about 5 minutes, stirring occasionally. Add the duck and season with nutmeg and pepper. Stir and cook for more 5 to 6 minutes, stirring occasionally.
Add the rice and season with a teaspoon of salt. Mix the rice in the duck and let it fry for about 1 to 2 minutes. Pour the duck cooking water (about 900 ml (about 4 cups)), stir and boil over high heat. When starts boiling, reduce to low heat and cook for about 15 minutes.
Preheat the oven to 180ºC (350ºF).
In a baking dish, add the rice mixture and garnish with chouriço slices. Brush with egg yolk and bake until slightly golden, about 25 minutes.
Remove the baking dish from the oven and serve with salad and a good red wine.
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