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

O Meu Tempero
Roasted Duck with Giblet Rice from the Central Region (Coastal)
18
105

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