• 1 duck
  • 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


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