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