200g ‘carolino’ rice
600g duck
200g chopped onion
4 garlic cloves
2 bay leaves
2 cloves
White wine as needed
200g leek
100g carrots
150g Smoked Belly
150g Smoked ‘Presunto da pá’ (sort of ‘Picnic Gammon’)
1 Meat Sausage
3cl olive oil
Sea salt as needed
Black peppercorns as needed
Egg yolk as needed
2lt duck broth


Stewed duck:
Put in a pan with the olive oil, 100g of chopped onion, 2 crushed garlic cloves and let it brown a little. Add the duck cut into pieces and when it is golden, drizzle with white wine. Add the sliced carrot and leek, 2 cloves, black peppercorns and sea salt to taste to the previous preparation. Drizzle the preparation with 3 litres of water and let it simmer over low heat for 1 hour. When it is ready, remove the duck, shred it and set aside. Strain the duck’s cooking broth through a mesh net strainer and set the broth aside to cook the rice and the vegetables for the filling.

Braise the remaining onion with olive oil and let it brown. Add the Smoked Belly, the diced ‘Picnic Gammon’ and the sliced Meat Sausage (not forgetting to reserve some slices of Meat Sausage and Smoked Belly to decorate the rice), add the rice, mix well and let it reduce. When the rice grains become transparent, drizzle with the boiling duck stock and let it cook. In a baking tray place a layer of rice, a layer of vegetables and the shredded duck on top. Finish with rice. Then place the slices of Meat Sausage and Smoked Belly that you have previously reserved, brush with egg yolk and let it gain a golden colour in a very hot oven. Serve with a lettuce salad.