Portuguese Duck and Rice

Ingredients

• 2 whole duck breasts, skin-on
• 6 ounces chorizo sausage
• 1.5 cups short-grain white rice
• 3 cups chicken stock
• 1 whole onion, yellow
• 1 to taste salt and pepper

Instructions

1. 1

   Place the duck breasts skin-side down on a cutting board and use a sharp knife to score the skin in a crosshatch pattern, cutting through only the skin and fat, not into the meat below.

2. 2

   Place a large wide shallow pan or skillet (12-inch or larger) over medium-high heat with no oil and lay the duck breasts skin-side down in the dry pan.

3. 3

   Cook the duck skin-side down for 6 to 8 minutes, until the skin turns deep golden brown and you see rendered fat pooling around the breasts.

4. 4

   Flip the duck breasts meat-side down and cook for 4 minutes until the flesh is lightly browned, then transfer to a cutting board; let rest for 5 minutes.

5. 5

   While the duck rests, slice the chorizo into thin rounds, about 1/4 inch thick, by cutting straight across the sausage as if slicing a log of bread.

6. 6

   Cut the onion in half from root to tip, then lay each half flat and slice lengthwise from root to tip into strips about 1/4 inch wide.

7. 7

   Pour off all but 2 tablespoons of the rendered duck fat from the pan into a measuring cup (save the rest), then place the pan back over medium heat.

8. 8

   Add the chorizo slices to the pan and stir once every 30 seconds for 3 to 4 minutes, until the edges look slightly darker and the chorizo releases its red oil.

9. 9

   Add the sliced onion to the pan and stir constantly for 2 to 3 minutes, until the onion becomes translucent and you can see through the slices.

10. 10

    Pour in the rice and stir constantly for 90 seconds, coating every grain with the chorizo oil and fat, until the rice looks slightly glossy.

11. 11

    Pour in the 3 cups of chicken stock and stir once to combine, then increase heat to high and bring to a vigorous boil, which should take 2 to 3 minutes.

12. 12

    Once boiling, reduce heat to low, stir the rice once, then cover the pan with a tight-fitting lid or aluminum foil.

13. 13

    Simmer covered for 15 to 18 minutes, until the rice is tender when you bite a grain and all liquid is absorbed; do not remove the lid during cooking.

14. 14

    Remove the pan from heat and let it sit covered for 3 minutes while you slice the rested duck against the grain into thin strips about 1/4 inch thick.

15. 15

    Arrange the duck slices on top of the hot rice in a single layer, sprinkle with salt and pepper to taste, and serve directly from the pan.

Tools you’ll need

• 12-inch shallow skillet or paella pan
• sharp knife
• cutting board
• wooden spoon
• tight-fitting lid or aluminum foil
• measuring cups

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