Duck Rice with Orange

Ingredients

Quantities are for one portion.

• 50 mlred wine
• 150 gduck breast
• 15 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 1onion, finely chopped
• 1orange, half juiced, half peeled and sliced
• 20 gchouriço, diced

Method

1. Heat the olive oil in a pot. Start by rendering the fat from the diced chouriço.
2. Sear the duck breast fat-side down until the skin is crisp and fat renders. Turn and sear the other side. Remove the duck and let it rest, then shred the meat.
3. In the fatty oil left in the pot, sauté the finely chopped onion until soft.
4. Pour the red wine and the fresh orange juice into the pot. Let the liquid reduce briefly.
5. Stir in the dry white rice to toast it, then return the shredded duck meat to the pot.
6. Pour in water or stock to cover the rice. Bring to a boil, cover tightly, and steam over low heat until the rice is tender.
7. Fluff the savory duck rice and serve it topped with the fresh, bright slices of orange.