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- Ingredients
- Recipe
- Duck1 unit(s)
- Paio cut into slices200 g
- Onion1 unit(s)
- Garlic (clove)4 unit(s)
- Laurel (leaf)1 unit(s)
- Red wine100 ml
- Olive oil100 ml
- Rice400 g
- Green Smell to taste
- Salt and Black Pepper to taste
- Cut the duck into four parts.
- Saute onion, garlic, bay leaf and parsley in oil. Gather the duck and the paio. Fry a little, pour the wine over and flambé.
- Add enough water to cover and cook, adding a little more hot water if needed.
- Remove the paio and the cooked duck from the pan and debone the bird.
- Strain the sauce from the stew and return it to the pan along with the boneless duck.
- Put the rice to cook in this sauce. Season with salt.
- When ready, add the paio.
- Serve immediately.