6 Serves
77 Mins
In a large pot, poach the duck with water and salt until tender, then remove the duck, shred the meat, and reserve the cooking liquid.
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SpanishVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
14 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
124 µg / 2.4 µgFolate
1682 µg / 400 µgCalcium
58 mg / 1,300 mgIron
71 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
865 mg / 1,250 mgPotassium
813 mg / 4,700 mgSodium
2255 mg / 2,300 mgZinc
11 mg / 11 mgCopper
14 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
182 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
1248 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a large skillet, heat the olive oil and sauté the chopped onion and garlic until softened.
Add the rice to the skillet and toast briefly, then pour in the reserved duck broth and simmer until the rice is cooked through.
Stir in the shredded duck and sliced chouriço, season with salt and pepper, and transfer the mixture to a casserole dish.
Bake in the oven until the top is golden and slightly crispy.
29
g47
g19
g
Japanese
Spanish