Portuguese duck rice by Chef Antonio Coelho
Chef Antonio Coelho, owner of Antonio restaurant in Old Taipa Village in Macau, shares his recipe for Portuguese duck rice.
The recipe calls for “paio”, a traditional sausage of Portugal and Brazil made of pork loin, capsicum, garlic and salt, which is then smoked.
You might also read the story about Chef Antonio Coelho and more about his authentic Portuguese dishes.
Serving size: 8
- 1 duck
- 2 onions
- 2 tablespoons olive oil
- 200 g bacon (optional)
- 800g rice
- 1 clove garlic
- 1 sprig parsley
- 1 small paio
- 1 lemon
- Pluck the duck and prepare it in the usual way. Cut the onions and garlic into slices and place them in a pan with the olive oil and very thin slices of bacon (if used). Place the duck on top and turn it regularly so that it is well browned all over, careful not to burn it.
- Remove the duck from the pan and add 2 litres of water to the onion sauce. Return the sauce to the heat and, when it begins to boil, add the duck again together with the paio. Continue to boil until the duck and the paio and strain the broth through a sieve.
- Remove any excess fat and measure out the broth, which should be twice the volume of the rice. Add the juice of the lemon. Return the broth to the heat and bring to the boil.
- Add the rice and cook over a very low hear. When the rice is almost ready and beginning to turn dry, remove from the heat and cover the bottom with an earthenware baking tray.