Duck RiceO Meu Tempero
3 cups duck broth
1 slice bacon (1 1/2 cm. thick)
1 beef sausage
350 grams long-grain rice (extra fine)
1 teaspoon salt
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1Cook duck in a pressure cooker, according to manufacturer’s instructions.
2After contents boil, reduce heat and cook for about 15 additional minutes.
3If duck is not well-done, return to pressure cooker for a few more minutes.
4Shred and cut the giblets - liver, heart and gizzard - into cubes.
5Preheat oven to 180°C (approximately 350°F).
6Strain 3 cups duck broth into a saucepan and heat over high heat.
7Add bacon, 1/2 of sausage, rice and duck.
8Season with salt and bring to a boil.
9Reduce heat and cook for 10 additional minutes.
10Place rice in an ovenproof casserole dish and decoratively top with remaining sliced sausage.
11Bake in preheated oven for about 20 minutes.
12For crispier rice, bake for a few additional minutes.