Arroz de pato (Portuguese duck rice)

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5 from 1 vote

Arroz de pato (Portuguese duck rice)

This dish is more than simply duck and rice - it's packed with delicious flavor! A fantastic main.

Prep Time20

Cook Time1 20

Total Time2 40

Course: Main Course

Cuisine: Portuguese

Servings: (assuming with a side, less if larger portions)

Calories: 608kcal

Author: Caroline

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Ingredients

For stock/cooking duck

2 duck legs
1 lb duck breasts
4 oz smoked bacon (slab/chunks or thick slice is good)
5 oz chourico or Spanish chorizo if Portuguese not available
1 carrot
1 clove garlic small
1 bay leaf
1 onion small-medium (or ½ large)
½ cup red wine
4 ¼ cup water approx

For rest of dish

rest of onion, duck meat, chourico, bacon and duck stock from above
2 tablespoon olive oil
2 cloves garlic
1 ½ cups long grain rice eg basmati

Instructions

For stock and preparing meats

Place the duck legs and breasts in a medium-large pot/pan. Cut the chourico in half and add half to the pot, along with the bacon (in a few chunks if it's a slab piece), carrot, garlic clove (no need to peel) and bay leaf. Cut a wedge from the onion and add that in as well. Add the wine and water which should just cover everything else - add a little more if needed.
Cover the pot and place over a medium-high heat to bring the liquid to a boil. Reduce the heat to a simmer and cook for around 35 - 40 minutes until the duck is cooked through.
Remove the duck, chourico and bacon from the pot. Let them sit a minute to cool then remove the meat from the duck legs. Add the bones and skin back into the pot and return to the heat and continue to simmer another 20 minutes or so (if you are short on time you could skip this, but I think it helps add to the depth of flavor of the stock).
As the stock continues to cook, shred up the rest of the duck and set it all aside, discarding any skin or fat. Finely chop the bacon and the chourico that was in the pot and set to one side (can be together).
Once the stock has cooked a little longer, remove from heat and let cool slightly then remove as much fat from the top as you can, then strain the stock. Discard the bones, carrot etc. If you are preparing this first part ahead, you can let the stock cool to just warm then place whole pot in the fridge overnight and the fat will firm up, making it easier to remove. Store the prepared meats in the fridge as well, in separate containers.

For rest of dish

When ready to make the main dish, finely chop the onion and finely chop or crush the garlic. Slice the other half of the chourico (the half that wasn't in the stock) and set aside.
Preheat the oven to 375F/190C.
Warm the oil in a medium pot and add the onion. Cook for a couple minutes to soften then add the garlic, bacon and chourico. Cook for a couple more minutes to soften and become aromatic. Add the rice and stir so that it becomes coated in the oil and cooks briefly.
Add three cups (720ml) of the duck stock to the pot with the rice (see notes), cover and bring to a simmer. Cook for around 8 - 10 minutes until the rice is just cooked and the liquid is largely absorbed. It may still be slightly damp looking but that's fine.
Remove the pot from the heat and mix the shredded duck meat into the rice mixture. Pour everything into a baking dish (I used one about 8in/20cm square) then place the slices of chourico spaced out over the top.
Bake in the oven for around 15 minutes until the top of the rice is gently crisped and the chourico is starting to crisp up as well.

Video

Notes

2 duck legs is approximately 1lb/450g but fine if legs are a bit bigger. 1lb duck breast is approximately 2 smaller duck breasts.

I found the duck combined gave approx 2 cups/295g shredded meat. Chopped onion for later stage of cooking was approx 1 cup/140g.

Here I have used 3 cups of stock for 1 ½ cups of rice as Basmati generally uses about double the volume of liquid to rice, but with other varieties the ratio is a little different, so check your packet for the recommended volume and adjust accordingly.

Nutrition

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