Roasted Duck with Giblet Rice from the Central Region (Coastal)

O Meu Tempero
Roasted Duck with Giblet Rice from the Central Region (Coastal)
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Description

A roasted whole duck makes quite a beautiful presentation and would be an impressive centerpiece for a holiday feast or other special celebration. Here the duck is first rubbed with a garlicky citrus mixture inside and out and allowed to marinate for a couple of hours before it goes into the oven. Meanwhile, the duck giblets (as well as  a bit of bacon) are used in making the incredibly flavorful rice served alongside.

Ingredients

  • 1 duck (large)
  • 1 tablespoon coarse salt
  • 2 garlic cloves (minced)
  • 100 milliliters white wine
  • 1 lemon (juice)
  • 1 orange (juice)
  • 1 tablespoon margarine
  • giblet (duck)
  • 1 teaspoon coarse salt
  • 1 bay leaf
  • 1 onions (chopped)
  • 1 garlic cloves (crushed)
  • 1 tablespoon olive oil
  • 100 grams bacon (thin strips)
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine
  • 1 cup Carolino rice
  • 2 1/2 cups cooking water (giblets)

Directions

  1. 1Place the duck in a roasting pan.
  2. 2In a bowl, mix the salt, garlic, wine, lemon juice, and orange juice.
  3. 3Season the duck inside and out with this mixture.
  4. 4Refrigerate marinated duck for at least 2 hours.
  5. 5Preheat oven to 400 F.
  6. 6After 2 hours, cut the margarine in small pieces and place it on and around the duck.
  7. 7Roast the duck for approximately 1 hour or until well browned.
  8. 8Baste occasionally.
  9. 9Boil the duck giblets in 1 1/2 liters of water with salt, bay leaf, onion, and whole garlic.
  10. 10Once cooked, remove the gizzards from the cooking water and mince. Save the water.
  11. 11Set aside.
  12. 12In a saucepan, heat the olive oil, and add onion and garlic from gizzard cooking water.
  13. 13Add the bacon and fry for a few minutes.
  14. 14Add the tomato paste and red wine, and stir.
  15. 15Add the rice and mix.
  16. 16Add the giblet cooking water.
  17. 17Adjust seasoning, add the giblets, and boil until the rice is cooked and most of the water absorbed.
  18. 18If necessary add more cooking water.
  19. 19Serve the duck hot, accompanied with the giblet rice.
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