Arroz de Pato (Portuguese Duck Rice)
This classic Portuguese Arroz de Pato features tender, shredded duck meat layered with rice cooked in a rich duck broth. It's a comforting and flavorful dish, perfect for a hearty meal.
En original oppskrift av Forkin
- Total tid
- 3 t 10 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
Forberedelser
Ingredienser
duck
- 1 stk.whole duck
- 1 stk.yellow onion, halved
- 2 feddgarlic, peeled
- 2 stk.bay leaf
- 1 tssalt
- 0,5 tsblack pepper, freshly ground
- 1 tssmoked paprika
rice
- 100 gchorizo, sliced
- 1 stk.yellow onion, finely chopped
- 2 feddgarlic, minced
- 2 koppshort-grain rice
- 1 ssolive oil
garnish
- 2 ssparsley, fresh, chopped
Utstyr
oven-safe pot · fine-mesh sieve · large pot · baking dish · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Place the whole duck in a large pot with the halved onion, peeled garlic, bay leaves, salt, and pepper.
Omtrent 5 min
Kokkens tips: Ensure the duck fits snugly in the pot to minimize the amount of water needed.
- 2
Cover the duck with cold water, bring to a boil, then reduce heat to a simmer.
Omtrent 10 min
- 3
Simmer for 1.5 to 2 hours, or until the duck is very tender and easily falls off the bone.
Omtrent 2 t
Kokkens tips: Skim off any foam or impurities that rise to the surface during simmering.
- 4
Carefully remove the duck from the pot and set it aside to cool.
Omtrent 5 min
Kokkens tips: Reserve the cooking liquid; this will be your duck broth for the rice.
- 5
Once cool enough to handle, shred the duck meat from the bones, discarding skin and bones.
Omtrent 15 min
Kokkens tips: You can use two forks to easily shred the meat.
- 6
Strain the duck broth through a fine-mesh sieve into a separate bowl, discarding the solids.
Omtrent 5 min
Kokkens tips: Measure out the required amount of broth for the rice (approximately 750ml, or 3 cups).
- 7
Preheat your oven to 200°C (390°F).
Omtrent 10 min
- 8
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
Omtrent 2 min
- 9
Add the finely chopped onion and cook until softened, about 5-7 minutes.
Omtrent 7 min
- 10
Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
Omtrent 1 min
Kokkens tips: Be careful not to burn the garlic.
- 11
Add the short-grain rice to the pot and stir to coat all the grains with the onion mixture.
Omtrent 2 min
Kokkens tips: This step helps the rice absorb flavors and prevents sticking.
- 12
Pour in the reserved duck broth and bring the mixture to a boil.
Omtrent 5 min
Kokkens tips: Ensure the broth is hot when adding to the rice to maintain temperature.
- 13
Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until most of the liquid has been absorbed.
Omtrent 12 min
Kokkens tips: Do not stir the rice during this stage to allow it to cook evenly.
- 14
Remove the pot from the heat and gently stir in half of the shredded duck meat.
Omtrent 2 min
- 15
Spread the rice and duck mixture evenly in the pot or transfer to a baking dish.
Omtrent 2 min
- 16
Arrange the remaining shredded duck meat and sliced chorizo on top of the rice.
Omtrent 2 min
Kokkens tips: Make sure the chorizo is evenly distributed for flavor in every bite.
- 17
Bake for 15-20 minutes, or until the top is golden brown and slightly crispy.
Omtrent 20 min
Kokkens tips: For extra crispiness, you can briefly use the broiler for the last few minutes, watching closely to prevent burning.
- 18
Remove from the oven and let it rest for 10 minutes before serving.
Omtrent 10 min
Kokkens tips: This resting period allows the flavors to meld and the rice to fully set.
- 19
Garnish with fresh chopped parsley before serving.
Omtrent 1 min
Hold den god
Store leftover Arroz de Pato in an airtight container in the refrigerator.
Reheat in the oven or microwave until thoroughly warm, adding a splash of broth or water if it seems dry.