2 ducks (1.5 kg each) cleaned and cut into pieces
250g of fresh prosciutto (if it's in slices, roll and tie with a thick string)
1 pork ear, about 500g
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
250g of fresh prosciutto (if it's in slices, roll and tie with a thick string)
1 pork ear, about 500g
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, place 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, with a spoon, remove excess fat from the surface of the broth
Bring 13 cups of the broth to a boil
Add the rice, parsley, and lemon juice
Season to taste
Let it simmer for 5 minutes
Remove from heat and place in a refractory
Put it in a hot oven (220°C) preheated for about 20 minutes, until the liquid evaporates and the rice is tender
Bone out the duck, cut the pork ear and linguiça into pieces, and remove the prosciutto string
Melt the butter and mix with all the meat
Fry, stirring occasionally, only to warm it well
Serve over hot rice and serve with orange slices.
