This dish is served at special events such as weddings, anniversaries, and banquets. It should be prepared a day in advance so that the duck can marinate overnight. The broth from cooking the duck is used to cook the rice, giving it a wonderful flavour.


1 duck (4 - 5 pounds)

1 teaspoon salt

6 large garlic cloves

1 hot red pepper, chopped

1 teaspoon paprika

½ teaspoon black pepper

1½ cups wine

¼ cup vinegar

½ cup vegetable oil

2 large onions, sliced thin

3 tomatoes, peeled, seeded, and chopped



½ cup peanut oil

2 medium onions, chopped

4 medium tomatoes, peeled, seeded, and chopped

1½ cups rice

3 cups duck broth


Rinse the duck inside and out; dry well. In a mortar place 1 teaspoon salt, and garlic and pound to a paste. Add the red pepper and continue pounding to incorporate the pepper into the paste. Add paprika and black pepper; stir and mix in the wine and the vinegar. Rub this mixture both inside and outside the duck; cover and refrigerate overnight.

The following day heat oil in a large pot and sauté the onions and tomatoes. When onions become limp, add duck and sear on all sides. Add enough water to cover the duck; cover and simmer until the duck is done, about 35 minutes. Remove the duck from the broth and cut into sections. Strain the broth in which the duck was cooked and reserve.

To make the sauce, heat the oil in another skillet and sauté the chopped onions and tomatoes. When onions turn golden, remove ½ of the mixture and pour over the duck. To the remaining onion mixture add the rice and sauté until the rice is golden, stirring constantly. Add 3 cups of the duck broth and bring to a boil, cover and simmer until rice is done, about 20 minutes.

To serve, arrange the onions on a platter and surround with rice. Place the duck on top of the onions.


Serves 4.


country : Guinea-Bissau

course : poultry dish


source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira / Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton