| How To Cook: |
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1. Braise a duck in a casserole with chopped onions, carrots, parsley and seasoning, until brown.
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2. Remove the duck from the dish and keep hot.
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3. Strain the cooking liquor into a pan and add the same quantity of water and of rice, with seasoning to taste; cook gently.
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4. When the rice is done, place half of it in a fireproof dish, lay the jointed duck on it and cover with the remainder of the rice.
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5. Garnish with slices of sausage (if possible with the Portuguese sausage known as 'chourico') which have been put into the oven for a few minutes to brown.
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