Portuguese
Arroz de pato
Duck rice baked with chouriço
Duck simmered until tender, its broth used to cook the rice, then layered with the shredded meat and baked under slices of chouriço until crisp on top.
- Serves 6
- Prep 25 min
- Cook 1 h 50 min
- Total 2 h 15 min
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Ingredients
11 items · serves 6- 4 duck legs (about 1.2 kg)
- 150 g chouriço or chorizo
- 2 onions (1 halved, 1 chopped)
- 1 carrot
- 2 cloves garlic
- 400 g long-grain rice (carolino if you can find it)
- 2 tbsp olive oil
- 1 bay leaf
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 egg yolk, to glaze (optional)
Contains: egg. Check product labels: brands differ.
Steps
6 steps- 1Put the duck legs, halved onion, carrot, garlic, bay leaf, half the chouriço in one piece and the salt in a large pan. Cover with 2 litres of water, bring to the boil, skim and simmer gently for 1 hour 15 minutes, until the duck is very tender.
- 2Lift out the duck and chouriço. Strain the broth and skim off most of the fat, keeping 2 tablespoons of it. Measure 900 ml of broth and keep it hot.
- 3Remove the skin and bones and shred the duck meat. Slice the cooked chouriço and the remaining raw chouriço into thin rounds.
- 4In a pan, soften the chopped onion in the olive oil and duck fat for 5 minutes. Add the rice, stir for a minute, then pour in the hot broth. Cover and cook gently for 12 minutes; the rice should still be a little wet.
- 5Heat the oven to 200 C (180 C fan). Spread half the rice in a baking dish, cover with the duck and the cooked chouriço, then the rest of the rice. Brush with the beaten egg yolk, if using, and lay the raw chouriço slices on top.
- 6Bake for 15 to 20 minutes, until the top is golden and the chouriço is crisp.