Publié : 10 janvier 2011
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Recette portugaise



  • 1, 5 kg of duck
  • 150g of country sausage
  • 450g of rice
  • 200g of bacon
  • 2 eggs
  • White wine
  • Salt
  • Peppercorn

For the Mirepoix

  • 300g of onion
  • 200g of carrots
  • 200g of leek
  • 4 cloves of garlic
  • ½ bunch of parsley
  • 2 bay leaves/ Laurel
  • 100g of celery
  • Tomato with cacet *

*Remove the stalk, and then blanch the tomato for 2 seconds. Peel the tomato and remove the seeds.


  • Wash, cut and then wash again all the ingredients ;
  • Make a longitudinal cut and then wash the leek ; chop the other vegetables ;
  • Brown the duck meat in a sauté ;
  • Smash the peppercorn ;
  • Fry the pepper in fat ; add the Mirepoix ; when it reduces, refresh with white wine ;
  • Add the duck meat and enough water to cover it. Add salt ;
  • Let it boil for about one hour ;
  • Keep the broth / stock to prepare the rice
  • Skin and bone the duck ; Then flake it. / Remove the skin and the bones and then flake the duck.

For the rice

  • Stir-fry the rice, the bacon, the country sausage and onion.
  • Add the duck broth/stock. Use one cup of rice for two of broth/stock
  • Let it boil for 10 minutes, without stirring.
  • In a roasting pan, put a layer of rice, a layer of duck and one more layer of rice.
  • On top, put slices of country-sausage and strips of bacon.
  • Pre-heat the oven at 180c. Coat the rice with egg and take it to the oven, to roast.

Recipe for 6 servings