Portuguese Duck Risotto | Arroz de Pato

Name: Portuguese Duck Risotto | Arroz de Pato
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 6 to 8 servings
Ingredients: 1 tablespoon olive oil; 2 (1 1/4 lbs) duck legs; Kosher salt and freshly ground black pepper; 6 to 8 cups homemade chicken stock or low-sodium canned chicken broth; 3 ounces chouriço, linguiça, or dried-cured smoked Spanish chorizo; One (16-ounce) boneless moulard duck breast half; 1 small yellow onion; 2 cups Portuguese Carolino or Italian Carnaroli or Arborio rice; 1/2 cup dry white wine; One (1/4-inch) thick slice presunto, Serrano ham, or prosciutto; 2 tablespoons fresh orange juice; 1 tablespoon (1/2 oz) unsalted butter; Minced fresh flat-leaf parsley leaves; 1 to 2 tablespoons grated orange zest, preferably organic

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4.8

18 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings
6 to 8 servings
Calories
680 kcal
Course
Main Course
Cuisine
Portuguese

Portuguese Duck Risotto | Arroz de Pato

Iris Warren

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This Portuguese duck risotto elevates classic creamy risotto with the addition of duck, ham, sausage, and orange zest.

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Ingredients

Servings

1 tablespoon olive oil
2 (1 1/4 lbs) duck legs trimmed of excess fat
Kosher salt and freshly ground black pepper
6 to 8 cups homemade chicken stock or low-sodium canned chicken broth
3 ounces chouriço, linguiça, or dried-cured smoked Spanish chorizo cut into 1/4-inch (6-mm) cubes
One (16-ounce) boneless moulard duck breast half
1 small yellow onion minced
2 cups Portuguese Carolino or Italian Carnaroli or Arborio rice
1/2 cup dry white wine
One (1/4-inch) thick slice presunto, Serrano ham, or prosciutto excess fat removed and cut into 1/4-inch cubes
2 tablespoons fresh orange juice
1 tablespoon (1/2 oz) unsalted butter
Minced fresh flat-leaf parsley leaves for garnish
1 to 2 tablespoons grated orange zest, preferably organic to taste

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Instructions

Heat the oil in a large skillet over medium-high heat. Season the duck legs well with salt and pepper. Place the duck legs in the skillet, skin side down, and sear until lightly browned, about 5 minutes per side.
Transfer the legs to a medium pot off the heat. Drain the fat from the skillet (and by all means, reserve this liquid gold for another use). Set the skillet aside.
Add enough of the stock to the pot to cover the duck, bring to a simmer, and cook, covered, over low heat untl the meat is tender, 1 to 1 1/2 hours.
Meanwhile, sauté the chouriço in the reserved skillet over medium heat until the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the chouriço to paper towels to drain.
Remove the duck legs from the pot and transfer to a plate. When they're cool enough to handle, remove the skin, pull the meat from the bones, and shred into bite-size pieces. Spoon the fat from the top of the stock and add the remaining stock to the pot. Bring to a simmer over medium-low heat and keep it bubbling gently.
Heat the oven to warm (about 160°F [70°C]) Place a wire rack on a rimmed baking sheet.
Using a razor-sharp knife, score the skin of the breast in a crosshatch pattern, being mindful not to cut into the flesh. Pat it dry and season with salt and pepper. Wipe out the skillet and place it over medium-low heat. Add the breast, skin side down, and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don't rush this--the last thing you want is a mouthful of chewy fat.
Flip and sear the other side for 3 to 4 minutes. Transfer the duck to the rack in the oven to keep warm. While in the oven, the breast should reach medium-rare, about 135°F (57°C) on an instant read thermometer.
Drain all but 3 tablespoons of fat from the skillet and return it to medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the rice, stir to coat, and cook until translucent around the edges, about 2 minutes. Splash in the wine and continue cooking until it's absorbed. Add a ladleful of hot stock and cook, stirring continuously, until the liquid has almost burbled away. Keep up this rhythm of adding stock, stirring, and cooking for 15 minutes, then stir in the presunto and chouriço.
Add the shredded duck to the risotto and resume the ladling, stirring, and cooking until the rice moves wave-like when mounded, is ultra-creamy and tender, and offers just the slightest bit of resistance in the middle, 5 to 10 minutes more. A classic risotto has a loose consistency, meaning if you wobble the pot or bowl, the risotto will slump and spread. At least, that's what results when the liquid has been added patiently and properly.
Remove the risotto from the heat, stir in the orange juice and butter, and season with salt and pepper to taste.
Slice the duck breast crosswise into thin slices. Divide the risotto among warm shallow bowls (simply run them under hot, hot water and dry them quickly or, if ovenproof, warm them in a low oven) and arrange the slices of breast on top. Sprinkle with the parsley and orange zest. Rush to the table. Originally published October 11, 2010.

Nutrition Information

Show Details

Serving 1portion Calories 680kcal (34%) Carbohydrates 56g (19%) Protein 51g (102%) Fat 24g (37%) Saturated Fat 7g (35%) Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 197mg (66%) Sodium 1041mg (43%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 680 kcal

% Daily Value*

Serving	1portion
Calories	680kcal	34%
Carbohydrates	56g	19%
Protein	51g	102%
Fat	24g	37%
Saturated Fat	7g	35%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Cholesterol	197mg	66%
Sodium	1041mg	43%
Fiber	2g	8%
Sugar	2g	4%