Duck rice in the Fashion of Braga

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  • 1 duck
  • 500 g of rice
  • 250 g of cured ham
  • 1 chorizo sausage meat
  • 1/2 ear pig
  • 1 tablespoon butter
  • 1 bunch of parsley
  • 1 lemon
  • 1 clove
  • salt
  • pepper.


Arranges the duck and the ear pig and take it to the heat in water, seasoned with salt and pepper, along with the ham, sausage, salsa, and cloves. Remove the foam which forms in the beginning of cooking. When the meat is well cooked, but not break the duck, withdraw and leave to cool in the broth. With a spoon, strip-if a part of the fat that forms on the surface of the broth and coa. Measure the rice after you have washed and dried. In a pot, pour the broth (two times the volume of rice), and so that boil, add the rice and lemon juice and rectificam-if the seasonings. Let it open a little rice. Moves to a alguidar clay flattened, typical of the region, and leads to a well-heated oven. When the broth has gone, inter-if the duck rice, the previously barred with the butter and let you finish cooking the rice and brown. Before serving, brush-if the duck, by removing the bones and cutting the meat into slices. Cut the ham and the ear pig in bits and sausage into rings. Have the meat alternate about the rice. Serve hot, and may involve the alguidar in a linen towel, and is accompanied with oranges cut slices or a snack.

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