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Name: Arroz de Pato
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Portugal
Ingredients: 1.5 kg whole duck; 400 g short-grain rice; 200 g chouriço; 1 onion; 4 cloves garlic; 2 bay leaves; 3 tbsp olive oil; 100 ml dry white wine; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley

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Portugal2 h 30 minServes 6cocinado antes

Arroz de Pato

Ingredientes11

whole duck1.5 kg
short-grain rice400 g
chouriço200 g
onion1
garlic4 cloves
bay leaves2
olive oil3 tbsp
dry white wine100 ml
salt1 tsp
black pepper1/2 tsp
fresh parsley2 tbsp

carnecerealverduraespecia y salsaotros

Preparación

Cut the duck into pieces. In a large pot, cover it with water, add the onion, garlic, bay leaves, salt, and pepper, and simmer until the meat is tender, about 1 hour 15 minutes.
Remove the duck, strain and reserve the broth, and shred the meat, discarding skin and bones if you prefer.
Measure about 800 ml of the duck broth. Heat the olive oil in a wide pan, stir in the rice for a minute, add the wine, then the broth, and cook until the rice is almost done but still firm.
Fold the shredded duck and chopped parsley into the rice.
Spread the mixture in an oven dish and cover with thin slices of chouriço.
Bake at 200°C until the top is golden and slightly crisp, about 20 to 25 minutes. Rest briefly, then serve.