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Arroz de Pato

Arroz de pato is a delicious traditional dish from the Alentejo region of Portugal. It can literally be translated to "duck rice".

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs 25 mins
Servings: 6 people
Course: Main Course
Cuisine: Portuguese

Ingredients

  • 1 whole duck
  • 1¼ cup extra long grain rice
  • 2 onions
  • 1 carrot , cut into very small cubes
  • 3 cloves garlic , chopped
  • 1 bay leaf
  • ½ chourico (Portuguese chorizo)
  • ½ cup red wine
  • 5 tablespoons olive oil
  • salt
  • pepper
Equipment
  • Dutch oven

Instructions

    Cup of Yum
  1. Place the duck in a pot. Add a half-onion, the bay leaf, red wine and a little salt.
  2. 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.
  3. Remove the duck from the pot. Remove the skin and bones and chop the meat.
  4. Filter the cooking liquid and reserve it for cooking the rice.
  5. Finely chop the onion.
  6. Coarsely chop ¾ of the chorizo.
  7. In a large Dutch oven, heat the olive oil and sauté the onion, garlic, carrot and chopped chorizo.
  8. Sauté over medium heat until golden brown.
  9. Add the rice and fry for 1 minute, stirring constantly.
  10. Add 5 cups of reserved broth and cook for 10 minutes.
  11. Correct the seasoning if necessary.
  12. Add the meat and mix well.
  13. Preheat the oven to 350 F / 180 C.
  14. Pour the duck rice with the juice (if there is any left), in a large baking dish and smooth out the top.
  15. Garnish with the remaining chorizo ​​slices and bake for 15 minutes or until the rice is golden brown.
  16. 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.