Arroz de Pato
A mythical duck rice dish from the north of Portugal (maybe).
Servings 6 people
Ingredients
The duck stock
- 1 duck whole
- 2.5 litres water
- 1 onion peeled and quartered
- 3 cloves garlic peeled and whole
- 1 sprig rosemary or thyme
- 1/2 tsp black peppercorns whole
- 1/2 tsp cloves whole
- 3 strips orange peel pith removed
- 2 bay leaves
- 1 carrot coarsely chopped
- 1/2 chouriço (chorizo) whole
- 100 g smoked bacon (touçinho fumado) whole
- 2 tbsp coarse salt
The rice
- 1 onion diced
- 5 cloves garlic diced
- 450 g arroz agulha or other long-grain rice
- The duck stock prepared earlier
- The duck fat prepared earlier
- 1 farinheira optional
- 1 orange sliced
- Coarse sea salt to taste
- Freshly-ground black pepper to taste
Instructions
Preparing the duck stock
- Break down the duck into its constituent pieces, removing excess skin, and roast the whole bird in a baking pan in the oven at 220°C (430°F), with a few pinches of coarse salt, until nicely browned - about 20 minutes (add 5 more minutes if the duck needs more browning). Duck fat will render in the baking pan - put it aside and save it for later.
- Once browned, remove the duck pieces from the baking pan and add it to a large saucepan with 2.5 litres of water and your aromatics: the quartered onion, the garlic cloves, carrot, bay leaf, herb sprigs (rosemary or thyme), spices (clove and black peppercorns) and orange peel, plus the whole chouriço and cut of toucinho (bacon). Add just a touch of sea salt and simmer on medium-low, uncovered, for 40 minutes.
- After around 40 minutes, remove the duck, chouriço and smoked bacon from the broth. Separate the duck meat from the bones, return the bones to the pot, and shred the duck with two forks. Finely dice the chouriço and smoked bacon, and set aside.
Cooking the rice
- Assemble the ingredients for the rice step: strain the stock, get the shredded duck and diced enchidos to hand, and finely dice the onion and garlic.
- In a large high-rimmed frying pan or dutch oven, add the duck fat and fry the enchidos (bacon, chouriço, and farinheira if you can find it) over a medium heat.
- Add the diced onion to the pan and caramelise well at a medium-low heat for 10-12 minutes. Add the diced garlic, cook for 2-3 minutes, and add the rice to the pan.
- Toast the uncooked rice in the pan at a medium-high heat for around 5-6 minutes, stirring constantly, raising and adjusting the heat where necessary so as not to burn or let the rice stick, until you achieve an even, golden-brown hue.
- Once the rice is toasted, add the shredded duck, the strained duck stock (at a rice/stock ratio of 1:1.5), a few squeezes of orange, and cook at a medium simmer, covered, for 15-20 minutes. Check for seasoning before simmering, and adjust as necessary.
- When the rice is almost tender, turn off the heat and let the pan rest with the lid on for a further 5-10 minutes.
- Serve individual portions with more sliced (uncooked) chouriço and orange slices, if desired.