Ingredients
• 2 ducks
• 400 gr vegetables for broth
• Salt and pepper
• Olive Oil
• 4 oranges
• 50 gr sugar or honey
• 2 dl Cointreau
• 3 dl meat broth
• 1 dl porto
Directions:
1. Prepare all the ingredients and the cookware.
2. First, heat the duck for 20 minutes, add the vegetables.
3. Get the duck to the oven, and cut it in a half. Remove the bones.
4. Add porto and water in the backing tray for sauce.
5. Caramelise it with the sugar, add the orange juice and the porto. Let it caramelise.
6. Cover the duck with this caramel and put them in the oven, when it’s brown, remove and serve.
BAKED RICE WITH COD
Ingredients
• 400 gr. rice
• 150 gr. cod
• 100 gr.chickpeas
• 1 potato
• 1 carrot
• 1 onion
• 2 tomatoes
• 2 garlic cloves
• Saffron
• Olive oil and salt
• Broth
Directions
1. Prepare all the ingredients and the cookware.
2. Cut the potato into slices. Desalt the cod 24h before cooking, and cut it into pieces.
3. Cut the carrot in 5 or 6 pieces. Grate the onion.
4. Peel and crush the tomatoes.
5. Boil the chickpeas with salty water .
6. Sauté the garlic cloves, add the potatoes and remove them when gold. Reserve.
7. Brown slightly the cod and reserve.
8. Add the carrot and onion in the same olive oil, when it’s fried , add the crushed tomatoes.
9. When fried, add the rice, saffron, chickpeas and the broth.
10. Add the cod and salt to taste.
11. Finally add the potatoes and bake them for about 18 minutes
