Great Portuguese meal made from fresh or left-over duck
This is a great one-pot-dish with wonderful flavor. I first had this dish in Macao when visiting a university for a possible teaching job. We had a great tour of the island, which included a small Portuguese restaurant. There is a long history of Portuguese people in Macao, and when you tour the island you will see a lot of European influence in not just the culture but also the architecture.
Ingredients:
- 1 lb. shredded duck
- 2-3 Portuguese or Andouille Sausage
- 2 cups rice
- 4 cups chicken broth
- 1/2 diced yellow onion
- ½ diced bell pepper
- 1 tbsp. minced garlic
Shred your duck and place in a med temp enamel pan. Fry until a golden brown. Remove from pot and add in your sausage. Sear for about 2 min on both sides. Remove sausage from pot.
Add your onion, garlic and peppers, sauteing them until slightly translucent.
Add rice to pot and fry for about 2-3 min or until rice is a light golden brown. Add 4 cups of broth and cook for 22-25 min, depending on the rice you make.
When rice is done, remove half the rice and layer with the duck. Cover with the rest of the rice and place the sausage on top.
Place into a 375 degree oven for 25 min.
Let sit for 5 min and serve.
Cooking with a Veteran 