Name: Portuguese-Inspired Duck and Sausage Risotto
Yield: Serves 6
Cuisine: Portugal
Ingredients: 2 tablespoons grated lemon zest; ⅓ pound prosciutto, sliced ⅛ inch thick and julienned; 2 tablespoons chopped parsley; 1 cup julienned (1 inch long, ¼ inch wide) carrots; 2 cups arborio rice; 2 cups diced onions; 3 cups Chicken Stock, or 6 cups chicken stock; 6 tablespoons unsalted butter or olive oil; 3 cups duck stock plus; Salt and freshly ground pepper; ½ pound chorizo or linguiça; 1 duck, about 5 pounds, neck and wing tips removed, excess fat removed

Preparation info

Serves
6

Difficulty
Medium

Appears in

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By Joyce Goldstein

Published 1992

About

The Portuguese prefer rice dishes baked in the oven. I tried to do this dish the “authentic" way, with duck pieces, sausage, ham, rice, carrots, and lemon, bound together with egg and baked in a casserole–a recipe from the town of Braga–but the result was too heavy for mv taste. Because risotto is growing in popularity. I tried the more familiar Italian route and presented the Portuguese ingredients in the manner of a classic risotto. Yes!