Portuguese Duck Rice Recipes

PORTUGUESE DUCK RICE

Steps:

• Put the duck in your largest pan, cover with water and add the coriander, bay, thyme, star anise, leek top, onion, carrot, orange zest and a grinding of black pepper. Place over a medium heat and bring to the boil, skimming off any scum from the surface. Turn down the heat slightly, cover and simmer for 45 mins, then turn off the heat and let the duck cool in the stock for 15 mins. Drain the stock from the duck, reserving it to cook the rice. Leave the duck to rest until cool enough to handle, then shred the meat away from the bone.
• Heat oven to 180C/160C fan/ gas 4. To make the rice, heat the oil in a large frying pan over a medium-high heat and sauté the leek, onion and garlic for 10-12 mins or until soft and aromatic. Add the rice and fry for 5 mins or until the grains are turning golden and crispy, and sticking to the pan. Add 400ml of the duck stock and cook for 15 mins, covered, without stirring, or until the rice is puffed and dry.
• Stir the duck meat and orange juice through the rice, season, then transfer the mixture to an oiled roasting tin or casserole dish. Top with the chorizo and place on a high shelf in the oven to cook for 20-25 mins or until the rice is crisp and golden. Garnish with coriander or mint leaves, and serve with a salad, if you like.

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.