Arroz de Pato – Portuguese Duck Rice
1 whole duck
1¼ cup extra long grain rice
1 carrot cut into small cubes
2 cloves garlic - chopped
1 bay leaf
½ chouriço (Portuguese chorizo)
½ cup red wine
5 tablespoons olive oil
3 cups of duck stock (or chicken if you want a substitute)
A dutch oven to cook the rice.
TipsYou can also make this recipe with leftover roast duck. Just skip the steps where you cook the duck and substitute the stock with a mix of chicken stock and beef stock.
Step 1Place the duck in a pot. Add a half-onion, the bay leaf, red wine, and a dash of salt.
Step 2Cover 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.
Step 3If the cooking liquid evaporates too much, add boiling water.
Step 4Remove the duck from the pot.
Step 5Remove the skin and bones and shred the meat.
Step 6Filter the cooking liquid and reserve it for cooking the rice.
Step 7Finely chop the onion.
Step 8Coarsely chop the chorizo.
Step 9In a large Dutch oven, heat the olive oil and sauté the onion, garlic, carrot, and the chopped chorizo.
Step 10Sauté over medium heat until golden brown.
Step 11Add the rice and fry for 1 minute, stirring constantly.
Step 12Add 3 cups of reserved broth and cook for 10 minutes.
Step 13Add the duck and mix well.
Step 14Preheat the oven to 350 F (180 C).
Step 15Bake covered for 15 minutes.
Step 16Remove the cover and bake for 5 minutes or until the rice i cooked.
Step 17Serve and enjoy.