Arroz De Pato Recipes

ARROZ DE PATO

Steps:

• Preheat oven to 375° Fahrenheit (190° Celsius).
• In a large stock pot, add the water, salt, pepper, cloves, mustard seeds, zest from 1 of the oranges, thyme and cilantro. Add the unpeeled onions and unpeeled garlic cloves, 2 of the bay leaves, 2 of the carrots, the green leaves from the leek (washed and cut in 1-inch chunks), the chouriço, the bacon and the duck.
• Bring the mixture to a boil and skim the dark foam as it develops on top of the broth. Bring the broth to a medium simmer and cook for 40 to 50 minutes.
• Remove the duck, chouriço and bacon & place on a sheet tray. Strain the broth through a fine mesh sieve.
• Shred the duck once it is cool enough to handle.
• Cut a ten slices each of chouriço and bacon. Set the slices aside. Finely dice the remaining chouriço and bacon.
• In a pot, combine the olive oil, the minced onions and garlic, the remaining bay leaf, the leek (the white part cut in thin slices), the diced carrots, and the diced chouriço and bacon. Cook for 5 minutes at medium heat. Add half of the shredded duck and cook for 3 more minutes.
• Add white wine and let it cook until all the alcohol evaporates.
• Add the rice and stir everything together until just combined.
• Add 2 quarts of the duck broth, stir everything until combined. Do not over stir! Check the seasoning and add more salt if necessary.
• When the rice is almost fully cooked, transfer everything to an ovenproof casserole large enough to hold the mixture, Smooth the rice into an even layer and place the slices of chouriço and bacon on top in a decorative pattern.
• Bake in the oven for 15 to 20 minutes.
• While the duck rice is cooking, peel and slice the oranges.
• Serve the cooked duck rice with the sliced oranges and remaining shredded duck.

ARROZ DE PATO

Steps:

• Place the duck in a pot. Add a half-onion, the bay leaf, red wine and a little salt.
• Cover with water and cook over medium heat for 1 hour 30 minutes, or, depending on the quality of the duck, until the meat begins to detach from the bones. If the cooking liquid evaporates too much, add boiling water.
• Remove the duck from the pot. Remove the skin and bones and chop the meat.
• Filter the cooking liquid and reserve it for cooking the rice.
• Finely chop the onion.
• Coarsely chop ¾ of the chorizo.
• In a large Dutch oven, heat the olive oil and sauté the onion, garlic, carrot and chopped chorizo.
• Sauté over medium heat until golden brown.
• Add the rice and fry for 1 minute, stirring constantly.
• Add 5 cups of reserved broth and cook for 10 minutes.
• Correct the seasoning if necessary.
• Add the meat and mix well.
• Preheat the oven to 350 F / 180 C.
• Pour the duck rice with the juice (if there is any left), in a large baking dish and smooth out the top.
• Garnish with the remaining chorizo ​​slices and bake for 15 minutes or until the rice is golden brown.
• Serve very hot.