Ingredients
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Method
-
Cooking the duck
Simmer the duck breasts gently in water until tender, skimming off the foam as it rises.
40 min -
Straining the stock
Strain the broth in which the duck was cooked, set the meat aside, and use the liquid for the rice.
5 min -
Frying the base
Fry the onion, garlic, chouriço and bacon in oil until the fat has rendered out.
10 min -
Toasting the rice
Add the rice and toast it together with the tomato purée, then pour in the wine.
3 min -
Cooking the rice
Cover the rice with the strained stock and cook over a low heat until tender, stirring gently several times.
20 min -
Baking in a tin
Spread the rice in a roasting tin, lay the sliced duck on top, and bake at 200°C until crisp on top.
18 min
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 5 895 kcal | 1 474 kcal |
| Fat | 412 g | 103 g |
| of which saturates | 138 g | 35 g |
| Carbohydrates | 344 g | 86 g |
| Protein | 166 g | 42 g |
| Fibre | 7,6 g | 1,9 g |
An estimate calculated from the raw weight of the ingredients. Not included: water, olive oil. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: sulphites
May contain: celery (depends on the exact product used)
For sensitive digestion: onion, garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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