DUCK RICE

PREPARATION 60MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

2 duck legs; 

• 20g chopped carrot;

• 20g leeks;

• 20g sausage or bacon; 

• 100g of rice; 

• 1 tablespoon of olive oil.


PREPARATION METHOD

Cook the whole duck in its own fat with a little lard. Sauté the rice, leeks and carrots in olive oil. Pour in the duck stock (the stock in which the thighs were cooked), season with salt and let the rice and vegetables cook. When the rice is ready, shred the duck, mix with the rice and place in a baking dish. Spread the sliced sausage on top and bake until golden brown, 20 to 30 minutes.

Assembly: can be done in two ways. The first is in layers: 1 layer of rice on the bottom, 1 layer of shredded duck, 1 layer of cabbage and carrots. Finally, add more rice and a little broth on top, garnishing with the sausage. Then bake in the oven. Another option is to mix all the ingredients in a saucepan with a little broth. Once on the plate, garnish the rice with the sausage.


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