Duck rice
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Something’s Cooking

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Something’s Cooking


Duck rice

Recipe By J’Something
Photographs By Craig Fraser


1 whole duck
3 cloves garlic, crushed
3 sprigs rosemary
3 sprigs thyme
3 sprigs parsley
2 bay leaves
salt and pepper to taste
1 large onion, finely chopped
glug of olive oil
2 cloves garlic, finely chopped
2 cups Arborio (or basmati) rice, rinsed
about 8 cups duck broth
300 g chouriço, sliced
black pitted olives

This dish brings back so many memories for me. Every Christmas my mother would make this for the whole family and it was always popular with everyone around the table. Besides this dish being seriously yummy, my favourite part has to be the sliced chouriço on top of the duck rice that gets all crispy from being in the oven.

Cooking Instructions

  1. Preheat the oven to 180ºC.
  2. Place the duck, garlic, herb sprigs, bay leaves and a generous amount of salt and pepper into a large pot or a pressure cooker. Add enough water to cover the duck, then close the pot.
  3. Allow the duck to cook until the meat is falling off the bone, adding more water if needed.
  4. Once the meat is cooked, remove from pot and allow it to cool. (Be sure to keep the yummy duck broth you just created!)
  5. Once the duck has cooled – using your hands and plastic gloves if you wish – shred the duck meat and place in bowl, then set aside.
  6. Place the onion into a large pot, along with olive oil, and cook on low to medium heat. When the onion starts to soften, add the garlic and stir for 5 minutes.
  7. Add the rice and allow to fry in the onion and garlic oil. Then add the shredded duck and mix well.
  8. Now back to the duck broth … If it has cooled down too much, be sure to heat it up again. Using a cup measure or a ladle, add the broth to the rice mixture one cup or ladle at a time – adding more only once the first cup has been absorbed. Do this with about 1 litre of the broth.
  9. Pour the rice into a large greased baking dish, and spread it out evenly. Top the rice with about 2 cups of the broth and place the sliced chouriço and olives on top. My mom usually makes a pretty pattern with them. Bake for 30 minutes and serve warm.

About the Author

Portugal born Joao Da Fonseca, a.k.a. J’Something, is known to millions of fans for his award winning hits as the lead singer and song writer of South African band Mi Casa.

J’Something has won multiple awards with Mi Casa, including 8 number 1 singles and 5 SAMA awards. They have hosted countless sold out shows in 31 African countries as well as in Portugal, UK, Netherlands, Italy, and Canada. In 2014 his passion for food and drink came to the fore culminating in two shows; Something’s Food & Drink and What’s for Dinner that reached over 18 000 000 viewers across South Africa in two years.

Currently together with David Higgs he hosts and judges the smash-hit My Kitchen Rules South Africa on MNet prime time. When not performing, J’Something can be found at Something’s Cooking by J, his first restaurant. The future is looking sweet for this humble, passionate, talented and creative mastermind.

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