DUCK RICE WITH PAIO AND CABBAGE

PREPARATION 24MIN

SERVES 5 SERVINGS

NIVEL ADVANCED

INGREDIENTS

1 whole duck

2 and 1/2 cups of rice

1 paio cut into small cubes

5 cups duck stock

1 cup red wine

1 medium onion, chopped

1 chopped garlic clove

Salt and pepper to taste

TO SEASON THE DUCK

3 crushed garlic cloves with three tablespoons of salt and black pepper

3 chili peppers

1 bay orange

1 Sicilian lemon

2 cups dry white wine

Fresh thyme


FOR THE DUCK STOCK

1 duck carcass

1 onion, chopped

1 leek, chopped

1 celery, chopped

Water to fill the pot

1 sachet of seasoning (1 clove of garlic, 1 bay leaf, 5 or 6 black peppercorns, 4 or 5 cloves.)

TO PREPARE THE DUCK

1 tablespoon of oil

1 cup white wine

1 cup port wine

1 glass cognac

3 whole pearl onions

1 medium carrot, peeled and cut into large pieces

1 leek

5 or 6 black peppercorns

Water to fill the pot

Sliced fresh cabbage

Olive oil, lemon and salt to taste to season the cabbage 


PREPARATION METHOD

Wash and dry the duck, remove the giblets. Rub the bird with the salt, garlic and pepper paste.

Cut the orange and lemon in half and place inside the duck. Put the duck in a large, heavy-duty plastic bag. Drizzle with the wine, add the thyme and allspice and leave in the fridge overnight.

Take the marinated duck out of the fridge and cut into pieces. Set aside the orange, lemon and marinade. Reserve the skin and fat. 


MAKE THE STOCK

Clean the carcass, place in a roasting tin and bake until golden brown. Sauté the onion, leek and celery in butter in the cauldron in which you will be preparing the stock, until wilted. 

Transfer the bird carcass to the pot with the sautéed vegetables. Cover with water, add the sachet of spices and cook over a low heat for at least 40 minutes. Turn off the heat, leave to rest for 10 minutes and strain to separate the liquid. Reserve the broth. 


PREPARE THE DUCK

Heat a tablespoon of oil in the pressure cooker and fry the duck pieces. 

Add the vegetables, white wine, cognac and port and season with salt and pepper, then add the orange and lemon from the marinade and let it simmer for two or three minutes. Add the stock from the marinade to the pan, top up with water and cook for 30 minutes, start counting the time once the pan has come under pressure. 

Remove the duck from the pan, leave to cool and shred into large pieces. Strain the liquid left in the pan and set aside.


PREPARE THE RICE

Heat 5 cups of duck stock in a saucepan.

Heat the oil in a large saucepan with a lid, sauté the onion until it wilts, add the chopped garlic, sauté, add the rice and sauté very well. 

Add the paio and the duck to the rice, fry a little, stirring, add the red wine, stir, let it evaporate. Add the duck stock, stir, season with salt and pepper, cover the pan and cook for 15 minutes with the pan covered until the rice is well cooked. 

Transfer the duck rice to a serving dish. 

Serve with finely chopped cabbage seasoned with lemon, olive oil and salt. If you want the rice wetter, add the warmed duck stock to a separate bowl and bring to the table. 


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