Portuguese Duck Pilaf
Portuguese Duck Pilaf



  • 1 medium duck, jointed
  • small pack of coriander
  • 2 bay leaves
  • 1 sprig of thyme
  • 1 star anise
  • 1 leek (green part only, keep the white section for the rice)
  • 1 onion, cut in half
  • 1 carrot
  • 1 large orange, zest and juice only
  • For the rice
  • 2 tbsp olive oil
  • white section of the leek
  • 1 sliced onion
  • 1 garlic clove, crushed
  • 250g long grain rice
  • 100g chorizo, chopped
  • coriander leaves, to serve
  • Place the duck in a large pan and cover with water. Add the coriander, thyme, bay, anise, green top of the leek, carrot, onion halves, orange zest and some black pepper. Bring to the boil (scoop off any scum), then cover and simmer for 45 mins. Remove from the heat and let the duck cool in the liquid for 10 mins. Drain the liquid and reserve for the rice, and shred the duck meat from the bones. Heat the oven to 180C.
  • For the rice, heat the oil in a frying pan and fry the leek, onion and garlic for 10 mins. Add the rice, fry for 5 mins, then add 400ml of reserved stock and cook for 15 mins without stirring. Stir the meat and orange juice into the rice, season well, then transfer to a casserole dish and top with the chorizo. Cook for 20 mins, then garnish with coriander and serve.
2 hrs
4 serving

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