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Arroz de Pato

Serves 4 to 6 Entree rice, Pasta & Rice

Arroz de Pato

Arroz de Pato hails from the northern regions of Minho and Braga, where the dish is prepared with a generous hand and a relaxed approach. Here, the duck mingles with the earthy richness of chouriço and presunto, seasoned expertly with garlic and bay leaves. It's a dish for any day, reflecting the Portuguese way of making the most of what the land provides, with hearty ingredients simmered in a delicate duck broth.

The result is a comforting blend of tender duck, aromatic rice, and the warm spice of chouriço, lifted by the brightness of orange zest. The rice absorbs the flavors, becoming rich and savory, punctuated by the occasional bite of salted meat. This dish, with its layers of taste and texture, needs no ceremony—just a simple table and a good appetite.

Ingredients

  • 1duck — about 2 kg, jointed
  • 300 gcarolino rice
  • 150 gchouriço de carne — sliced into coins
  • 100 gpresunto — diced
  • 1onion — halved for the pot, then chopped for the rice
  • 4 clovesgarlic — crushed
  • 2bay leaves
  • 1orange — zested and juiced
  • 1.2 Lduck broth — from poaching the bird
  • 120 mldry white wine
  • 4 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Place the whole duck in a large pot along with a peeled and halved onion, 4 whole garlic cloves, 2 bay leaves, and the whole chouriço de carne. Cover with water and bring to a gentle simmer over medium heat. Allow it to poach until the duck meat easily pulls away from the bone, which should take on a tender, fall-apart texture. Once done, strain the broth, reserving 1.2 liters for later use, and set the duck and chouriço aside to cool slightly.
  2. While the duck is still warm, remove the skin and shred the meat into bite-sized pieces, discarding any bones. Dice the presunto into small cubes. Slice the chouriço into thin coins, which will be used later for topping the dish.
  3. In a large pan, heat 4 tablespoons of olive oil over medium heat. Add a finely chopped onion and 4 minced garlic cloves, sautéing until they become translucent and fragrant. Stir in the 300 grams of carolino rice, coating the grains in the oil until they appear glassy and slightly translucent.
  4. Pour in 120 ml of dry white wine, stirring to deglaze the pan and allow the alcohol to evaporate. Gradually add the reserved hot duck broth, stirring to combine. Season the mixture with fine sea salt and black pepper to taste, ensuring the liquid has a balanced flavor before proceeding.
  5. Preheat your oven to 180°C (350°F). In an earthenware dish, spread a layer of the rice mixture, followed by a layer of shredded duck and diced presunto. Repeat the layers, finishing with a final layer of rice on top.
  6. Arrange the chouriço coins evenly over the top layer of rice. Grate the zest of one orange over the chouriço, adding a fragrant citrus note to the dish.
  7. Place the dish in the preheated oven and bake until the top becomes crisp and lacquered, with a golden-brown hue. This should take on a slightly crunchy texture, indicating it's ready to serve.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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