Arroz de Pato
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
3 hrs 55 mins
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Total Time
4 hrs 25 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Portuguese
Arroz de Pato
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Arroz de pato is a delicious traditional dish from the Alentejo region of Portugal. It can literally be translated to "duck rice".
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Ingredients
- 1 whole duck
- 1¼ cup long grain rice extra long grain
- 2 onion
- 1 carrot , cut into very small cubes
- 3 cloves garlic , chopped
- 1 bay leaf
- ½ chouriço (Portuguese chorizo)
- ½ cup red wine
- 5 tablespoons olive oil
- salt
- black pepper
Equipment
- Dutch oven
Instructions
- Place the duck in a pot. Add a half-onion, the bay leaf, red wine and a little salt.
- Cover with water and cook over medium heat for 1 hour 30 minutes, or, depending on the quality of the duck, until the meat begins to detach from the bones. If the cooking liquid evaporates too much, add boiling water.
- Remove the duck from the pot. Remove the skin and bones and chop the meat.
- Filter the cooking liquid and reserve it for cooking the rice.
- Finely chop the onion.
- Coarsely chop ¾ of the chorizo.
- In a large Dutch oven, heat the olive oil and sauté the onion, garlic, carrot and chopped chorizo.
- Sauté over medium heat until golden brown.
- Add the rice and fry for 1 minute, stirring constantly.
- Add 5 cups of reserved broth and cook for 10 minutes.
- Correct the seasoning if necessary.
- Add the meat and mix well.
- Preheat the oven to 350 F / 180 C.
- Pour the duck rice with the juice (if there is any left), in a large baking dish and smooth out the top.
- Garnish with the remaining chorizo slices and bake for 15 minutes or until the rice is golden brown.
- Serve very hot.
Notes
- To reduce the amount of fat in the broth, place it in the refrigerator until the fat solidifies. Then, remove the desired amount of fat with a spoon and warm the broth for use in the next step.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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