Ingredients:
100 gms. duck portion
3 tbsps. olive oil
1 cup rice
¼ cup pisto
2 cups broth
Pinch of saffron
Salt & pepper
For the garnish:
½ tbsps. snails (escargot)
12 pcs. green olives
2 slices orange
Directions:
Saute rice in olive oil, put pisto and broth.
Put saffron, making sure that the broth is boiling and continue cooking.
Add the duck and arrange.
Continue boiling in strong fire and put the garnish (escargot), cover and cook for 15 minutes in slow fire.
Serves 2.
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