Rice is one of the most famous staple food around the world. It is the perfect side dish for almost all of the dishes you could think of. Imagine you have grilled chicken. You can pair it with any type of rice, but I would go with a rice salad.
The salad is a great side dish packing herbs, spices and sauces. There are other numerous rice dishes that would go great with just about any dish, but rice is can be more than just a side dish and this duck rice is here to prove it is true.
Duck is not consumed as much as chicken and turkey for some reason. Perhaps because people are not aware of its flavor or lack the knowledge to handle the duck. Its meat is quite unique both in flavor and tenderness. Unlike chicken, the duck is less tender meaning it take quite some time for the meat to be ready. The meat is darker than the chicken as you can see from the photo below, and the flavor of the duck is even better when infused with a bottle of red wine.
The photo on the right is a simple duck in the oven, which has to be previously boiled even before it is marinated. I will share the recipe with you in the near future. Now imagine this delicious duck paired with a perfectly seasoned rice, and this is the dish of the day.
The recipe is duck rice and of Portuguese origin and contains pork products as well. It is a very simple dish which packs plenty of flavor from the duck, red wine and the pork products like sausages. This recipe can be done with any type of rice, but I prefer to do it with parboiled so the rice remains of the same shape at the end of the baking process.
There are certain dishes that require special equipment, and this is one of them. I usually do the duck rice in a pressure cooker because it is a faster process and all the flavor get the chance to infuse nicely into the duck. The best part is because you lose very little content, the broth gets packed with all the goodies and the rice comes out spectacularly flavored. If you are not used to a pressure cooker, invest in an easier model like Presto 01362 6-Quart Stainless Steel Pressure Cooker in the photo below. (This is an affiliate link from Amazon Services LLC Associates Program, and I will get commission from a purchase.)
The pressure cooker is very simple to use since it works mechanically. Once it builds up enough pressure, it will slowly be release from the top, or more specifically the pressure regulator. It is a great investment for those who cook because it can be used for meat is not tender. The best part is the pressure cooker is lasts for a very long very period of time, if well taken care of. You will only need to change the rubber and perhaps the regular, if you lose it 🙂
Think about getting one as it will make your life easier and it will be a great addition for your kitchenware. Trust me, the duck rice will totally be worth it 😉
The seasoning of the duck and its broth is of personal choice, but please include the red wine. It gives the duck a very nice and strong flavor, however the duck does not taste completely like wine. Be free to add any aromatic herbs and spices to enhance the broth for the rice cooking. Please do not hesitate to share your results with me, I am so excited for you to try this 😀
Mouthwatering Duck Rice
- 1 whole duck, cut in pieces
- 2 cups rice, parboiled
- 1/4 cup salt smashed with garlic
- 1/2 – 1 bottle of red wine
- 2 onions, diced
- 4 garlic cloves, diced
- 2 – 3 tomatoes, diced
- 2 cups chicken stock
- Black pepper
- 1/2 bacon
- 1 tablespoon vegetable oil
- 1 blood sausage / chorizo
- 1 spicy chorizo
- 1 egg
In a bowl, add the cut duck meat, the salt smashed with garlic, pepper and 1/4 cup of the red wine. Allow it to marinate for at least 1 hour.
To the pressure cooker or regular pot, add the tomatoes, onions, garlic cloves, a cup of chicken stock, wine leftover, duck meat, and marinate. Close the cooker and turn on the stove at medium heat. Ensure to check on the level of the fluid in the pot to allow the duck to cook. The fluid will later be used to cook the rice.
Cook the duck for at least 40 minutes. The meat of the duck should be almost falling off the bone. As soon as the duck reaches this state, remove the pot from the stove and transfer the duck meat to a tray to cool off.
To the hot fluid, add the bacon, spicy and blood chorizo. Turn off the stove after 5 minutes have passed. If using a pressure cooker, at this step you can refrain yourself from closing it. Remove the bacon and chorizos from the cooker.
Once the cooked duck is cooled off, remove the skin, debone and shredded it. Cut the chorizos and bacon and add them to the duck meat tray. Reserve the meat.
In a separate pot, add the onions, garlic cloves and vegetable oil and turn on the stove in medium heat. As the onions golden up, add the washed parboiled rice and the double the amount of rice in fluid (4 cups). Allow the rice to cook.
After the rice is cooked, start to assemble the dish in a rectangular glass baking dish.
The assembly is composed only of 3 layers, two rice and one duck meat. Alternate the addition of rice and duck meat plus the chorizo and bacon, spreading them evenly.
Beat one egg, spread it on the top rice layer and add also some bacon and chorizo to it.
Bake the duck rice in a preheated oven to 200 °C (392 °F) for 15 – 20 minutes. Remove the baking dish from the oven and allow it to cool for a couple of minutes.
Enjoy this wonderful and tasty dish the duck rice is with a salad and a glass of wine. It is absolutely remarkable if you pair it with a nice glass of your favorite drink as well.
Until next time, Hungry People.