2 ducks (1.5 kg each), cleaned and cut into pieces
250 g of prosciutto, cured and rolled with a thick thread
1 fresh pork ear, approximately 500 g
1 Portuguese linguiça
3 crushed cloves
4 liters of water
4 cups of rice
3 tablespoons of chopped parsley
2 tablespoons of lemon juice
Salt and black pepper to taste
1/4 cup of butter
2 ducks (1.5 kg each), cleaned and cut into pieces
250 g of prosciutto, cured and rolled with a thick thread
1 fresh pork ear, approximately 500 g
1 Portuguese linguiça
3 crushed cloves
4 liters of water
4 cups of rice
3 tablespoons of chopped parsley
2 tablespoons of lemon juice
Salt and black pepper to taste
1/4 cup of butter
In a large pot, combine the duck pieces, prosciutto, pork ear, linguiça, cloves, and water
Bring to a boil and cook until the meats are tender, removing the foam that forms with a skimmer
Remove the meats and, using a spoon, remove any excess fat from the surface of the broth
Bring the broth to a boil, then add the rice, parsley, and lemon juice
Season to taste
Allow to simmer for 5 minutes, then remove from heat and transfer to a refractory dish
Place in a preheated oven at 220°C for about 20 minutes, or until the liquid has evaporated and the rice is cooked
Remove the duck meat, cut the pork ear and linguiça into pieces, and remove the prosciutto thread
Melt the butter and combine with all the meats
Fry, stirring occasionally, just to warm through
Pile over hot rice and serve with orange slices
Serve 15-20 portions.
