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- Ingredients
- Recipe
- Parboiled Rice3 cup
- Onion2 unit(s)
- Carrot1 unit(s)
- Celery1 cup
- Leek1 cup
- Red Pepper1 unit(s)
- Yellow Pepper1 unit(s)
- Dry red wine750 ml
- Nuts250 g
- Garlic1 tablespoon
- Parsley to taste
- Red Onion1 unit(s)
- Duck Thigh and Drumstick900 g
- Portuguese sausage150 g
- Rosemary to taste
- Black Pepper to taste
- Salt to taste
- Girl's Finger Pepper1 unit(s)
- 1. duck - [ ] Marinate thigh/drumstick for 24 hours; - [ ] For marinade: 2 onions, 1 carrot, 1 celery, rosemary, 1 bottle of red wine, black pepper - [ ] After 24h: separate the duck / wine / vegetables from the marinade - [ ] In a large pan, grill the duck and set aside. Then sauté the vegetables, return with the duck, cover with wine and water - cook for 2 hours.
- 2. Rice - [ ] Preparation mode: * In a pan, sauté chorizo, red onion, garlic, leek and peppers; * Put the rice, sauté a little, cover with the duck broth; * A little before it's ready, start with the shredded duck, walnuts, chili pepper and parsley.
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