| Prep: 30 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 678 | 35g | 13g | 50g |
| sugars | fibre | protein | salt |
| 7g | 4g | 40g | 2.3g |
Why I Love Portuguese Duck Rice Alentejo-Style
Every so often, a dish not only becomes a favorite but also elicits a certain feeling of nostalgia and cultural exploration. This is the case with the Portuguese recipe, Duck Rice Alentejo-Style. Just like the vibrant streets of New York City, this recipe brings together diverse flavors and ingredients, creating a melody that dances on your tastebuds and transports you to the cobbled streets of Portugal.
The Evolution of my Duck Rice Alentejo-Style Recipe
While my roots are firmly planted in the Big Apple, I’ve always had a great love for the art of blending different cuisines. This recipe was inspired by Portugal’s renowned chef José Avillez, a wizard in marrying traditional tastes with modern cooking techniques. His inventive and diverse culinary approaches reminded me of my home city’s myriad flavors, igniting a desire to sculpt a dish that encapsulates this same spirit.
Why the Duck Rice Alentejo-Style Stands Out
What makes this recipe incredibly special is its fusion of flavors. The saffron threads, an optional yet highly recommended ingredient, adds a burst of color and intense flavor that takes the dish to another level. The dish’s character also derives from the Portuguese chouriço and smoked bacon, providing a smoky note that beautifully complements the richness of the duck.
While this recipe is a star on its own, it isn’t opposed to sharing the spotlight. A simple Portuguese-style soup could be a great entree to warm up your palates. Then finish off the meal on a sweet note with Portuguese-style rice pudding.
One of the reasons why I adore this recipe is the journey it provides with each bite. Countless times, it has served a gateway to the fascinating Portuguese culture, all the while creating an intriguing parallel with New York’s rich gastronomic landscape.
What You’ll Need
- 1 whole duck, about 4 to 5 pounds
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, finely chopped
- 1 bay leaf
- 1 teaspoon black pepper
- Salt to taste
- 1 cup white wine
- 2 cups short-grain rice
- 4 cups chicken stock
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup Portuguese chouriço, sliced
- 1/2 cup Portuguese smoked bacon, diced
- 1/2 teaspoon saffron threads (optional)
- 2 tablespoons olive oil
- 1 cup pitted green olives
Method
Step One
Thoroughly clean the duck and pat it dry. Then season it with the bay leaf, black pepper, and salt. Leave it to marinate for a couple of hours.
Step Two
Heat the olive oil in a large cooking pot over medium heat. Add the marinated duck and cook it until it is browned all over. Remove the duck from the pot, set it aside, and retain the rendered fat in the pot.
Step Three
Add the onion, garlic, carrots, Portuguese chouriço, and smoked bacon to the pot. Stir them in the retained fat until they’re softened.
Step Four
Put the browned duck back in the pot, add the white wine, and let it simmer until the wine has reduced by half.
Step Five
Add the chicken stock and saffron threads to the pot. Cover it and let it simmer for about an hour, or until the duck is cooked through and tender.
Step Six
Take the cooked duck out of the pot and let it cool. Shred it into bite-size pieces once it’s cool enough to handle.
Step Seven
Preheat your oven to 350°F (175°C). Then add the rice to the pot and let it simmer in the duck broth until it’s cooked – about 15 to 20 minutes. Stir in the shredded duck, parsley, cilantro, mint and green olives.
Step Eight
Transfer the rice and duck mixture into a roasting pan or a large oven-proof dish. Bake it in the preheated oven for about 20 minutes or until the top has turned golden and crispy.
Step Nine
Remove it from the oven, let it rest for a few minutes, then serve your Duck Rice Alentejo-Style while it’s still warm.
