Arroz De Pato – Duck Casserole with Long Grain Rice

Briefly sear the duck breast on both sides. Remove and cook in the oven at 160 °C for 8-10 minutes.

Heat the olive oil in a hot saucepan and sauté the ham, onion, garlic and bay leaf.

Deglaze with white wine, add the long grain rice and the chouriço, add a little water and simmer until the long grain rice is done.

Crack the eggs and whisk them.

Cut the chouriço and the duck breast into pieces and put them in a gratin dish together with the long grain rice. Mix in the Pirir Piri.

Pour with egg mixture, sprinkle with a little cheese and bake in the oven at about 175 °C for 15 minutes.

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