HIDDEN DUCK

PREPARATION 60MIN

SERVES 5 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

• 1 duck weighing about 1.5 kg

• 700 g of needle rice

• 1 chorizo sausage

• 50 g diced smoked bacon

• 2 onions

• 2 cloves of garlic

• 1 bunch of herbs (mint, thyme, parsley) to your taste

• 2 bay leaves

• 250 g grated cheese 

• Salt to taste


PREPARATION METHOD

In a pressure cooker, put the whole duck, 1 onion cut into 4, the crushed garlic cloves, the herb sauce, bay leaves and salt. Place over a high heat until it starts to boil, then leave for another 25 minutes over a medium heat. Remove from the heat and reserve the cooking water. Remove the duck and leave to cool. Once cool, remove the skin, fat and bones and shred the duck.

In a wok, add olive oil and 1 finely chopped onion. Cook for a few seconds, then add the smoked bacon cubes and cook for another 2 minutes. Don't let it burn (stir with a wooden spoon).

Put the previously washed rice directly into the oil and stir well. Let the rice absorb the oil (stirring constantly so that it doesn't stick to the bottom). When the rice is translucent, add the water (reserved from cooking the duck) until it covers the rice and cover the wok. Add the water little by little until the rice is cooked. Don't let the rice cook too long, it's usually ready in 12 to 13 minutes.

Place a bed of the rice you prepared earlier in an ovenproof dish. In the center, place a bed of shredded duck (all of it). Cover the duck bed with the rest of the rice until the duck is well covered. Smooth out the mixture and garnish with sliced chorizo sausage and top with grated cheese. Place in the oven and let the cheese brown. Serve hot with a lettuce salad and a good red wine.


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