Lafões Style Duck Rice
Ingredients: For 6 people
• 1 duck;
• 250 g of ham;
• 1 chorizo or 1 salpicão;
• 250 g of cooked beef;
• 3 carrots;
• 2 turnips;
• 1 bunch of cabbage;
• 300 g of green beans;
• 1 onion;
• 1 tablespoon of olive oil;
• 2 cloves;
• 500 g rice
Preparation:
Kill the duck by making a deep cut in the neck and collect the blood in a container where you have already added about 0.5 dl of vinegar. Stir until the blood cools. The purpose of this operation is to keep the blood liquid. The duck is plucked dry, so it should be done while the bird is still warm. Although it is not a serious problem for this recipe to cause the skin to break, it is recommended that the feathers are pulled in the direction of the feathers. If the duck has cooled down in the meantime, scald it quickly in boiling water and pluck it. The most difficult to remove cannulas can be pulled out with the help of tweezers. Cook the duck in water with the ham, a chorizo (or salpicão) and the beef. Use a slotted spoon to remove the dark foam that rises to the surface and when the meat is cooked, cook the aforementioned vegetables in the same water, except for the onion. Prepare the rice sauce by sautéing chopped onion and olive oil and pouring the broth from the cooking of the meat and vegetables, to which the cloves were added. As the rice should not be too dry, it is recommended that the amount of water be two and a half times the volume of the rice. Add the well-washed and dried rice and let it cook, taking care to leave it a little firm and moist. In an ovenproof dish, place half of the rice on the table and spread the boned duck, cut into pieces, the sausage (or salpicão) cut into slices, the ham, the vegetables and the beef cut into pieces on top. Cover with the remaining rice and place in the oven until golden. If necessary, to prevent the rice from drying out, pour a little of the broth from cooking the meat over the rice before putting it in the oven.