Arroz de Pato, or duck rice, is a popular dish in Portuguese cuisine, especially in the northern regions. The dish usually combines tender duck meat with a flavorful rice infused with a variety of spices and often garnished with chorizo or other cured meats. There are several regional variations, but here’s a basic recipe to get you started:
Ingredients:
1 whole duck (about 4-5 lbs)
2 cups of long-grain rice
4 cups of duck or chicken stock
1 large onion, finely chopped
2 to 3 garlic cloves, minced
1 bay leaf
1/2 cup of white wine (or more, to taste)
1 cup of chopped chorizo or smoked sausage (optional)
Olive oil
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Optional: Pinch of paprika and saffron
Instructions:
Preparation of the Duck:
Clean and cut the duck into large pieces. Season it with salt and pepper.
In a large pot or Dutch oven, heat some olive oil over medium heat. Brown the duck pieces on all sides. This might take about 10-15 minutes.
Add the chopped onion, minced garlic, and bay leaf. Let them sauté until the onions are translucent.
Pour in the white wine and let it reduce by half.
Add the chicken or duck stock. Bring the mixture to a boil and then reduce the heat, allowing the duck to simmer until tender, which can take 1-1.5 hours.
Once the duck is cooked, remove the pieces from the pot and let them cool. Then shred or cut the meat into smaller pieces, discarding the skin and bones.
Preparation of the Rice:
In the same pot or a different one, add more olive oil if needed, and sauté the chorizo or smoked sausage until slightly browned.
Stir in the rice, ensuring it’s well coated with the oil and sausage fat.
Add the shredded duck meat back to the pot.
Pour in the remaining duck or chicken stock (you might need less or more depending on how much was reduced during the duck cooking process). If you have saffron, you can add it now to give the rice a golden hue and a distinct flavor.
Season with salt, pepper, and paprika (if using). Stir well.
Cover and simmer until the rice is cooked and has absorbed most of the liquid, typically 20-25 minutes. Occasionally stir to prevent sticking.
Serve:
Once the rice is cooked, remove from the heat and let it sit for a few minutes.
Transfer the Arroz de Pato to a serving dish, garnish with fresh parsley, and serve hot.
Enjoy your meal! This dish pairs well with a nice red wine. Remember, there are many variations of this dish depending on the region, so feel free to adjust the recipe to your taste or according to any regional specifics you might encounter.
