Ingredients
- 140 g onion
- 3 cloves of garlic
- 50 g olive oil
- 30 g pork bacon in cubes
- 1 tbs tomato puree
- 100 ml red wine
- 350 g rice (long grain - not parboiled)
- 700 ml water
- 800 g duck (leg and breast without skin)
- salt, pepper
- 1 bay leaf
- 100 g chorizo
Preparation
1. Peel onions and garlic, finely cut and add to the pot together with the olive oil, bacon and tomato puree. Stir and cover with lid.
2. Heat the pot on the highest level up to the roasting window. Open lid and stir, close with the lid again and roast further until the turning point is reached.
3. Add wine, rice and stir. Add the water, duck and season with salt and pepper, add the bay leaf and the chorizo. Cover with the Secuquick softline and close.
4. Heat on the highest level up to the turbo window, switch to a low level and cook for approx. 10 minutes in the turbo area.
5. At the end of the cooking time, depressurize immediately the pot and remove Secuquick. Shred the duck and discard the bone. Slice the chorizo and garnish on top of the rice. Place the Navigenio overhead switch to high level and bake for 7 minutes until the chorizo is crispy. Serve warm with a salad.
Tip
- This dish was created in northern Portugal, in the city of Braga. The dish quickly gained popularity all over the country and is now offered at many restaurants from the north to the south and in Portuguese communities all around the world. It’s also a popular Sunday family dinner.
- Delicious as leftover for your next dinner or work lunches
This recipe has been tested and approved by AMC.
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