Portugal · Portugal

Arroz de Pato (Portuguese Duck Rice)

Name: Arroz de Pato (Portuguese Duck Rice)
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Portugal
Ingredients: duck legs 800 g; rice 300 g; onion, chopped 100 g; garlic cloves 15 g; chourico sausage, sliced 100 g; bay leaf 2 pieces; tomato, chopped 150 g; white wine 100 ml; chicken stock 600 ml; sweet paprika 5 g; fine salt 8 g; black pepper 2 g; cilantro, chopped 10 g; olive oil 30 ml

Slow-cooked duck layered with seasoned rice, baked until the rice crisps on top.

150 minutes · 4 servings · Moderate

Arroz de pato began as a way of using yesterday's rice, frying it in the fat left over from roasting a duck the day before. That origin explains the whole dish: the rice is cooked in stock until it takes the flavour, layered with the duck, then baked until the top crisps and the bottom holds together in a shell. It is better on the day after it is made.

Ingredients

duck legs800 g
rice300 g
onion, chopped100 g
garlic cloves15 g
chourico sausage, sliced100 g
bay leaf2 pieces
tomato, chopped150 g
white wine100 ml
chicken stock600 ml
sweet paprika5 g
fine salt8 g
black pepper2 g
cilantro, chopped10 g
olive oil30 ml

Directions

1
Brown duck in oil 6 minutes; remove.
2
Sauté onion and garlic 4 minutes; add tomato and paprika 3 minutes; stir in rice 2 minutes.
3
Pour wine and stock; nestle duck and sausage; cover; bake at 180C for 90 minutes.
4
Uncover; bake 15 minutes more until top is crisp.
5
Rest 5 minutes; garnish with cilantro.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content