This is a version of the classic Portuguese duck rice (arroz de pato), which uses the fragrant, fatty poaching stock from the duck to cook the rice.
|Preparation time||20 min|
|Cooking Time||1 h 40 min|
|Ready In||2 h|
|Level of Difficulty||Easy|
1 duck weighing about 4 lbsSalt and pepper (to taste)2 onions2 garlic cloves1 chouriço1/2 lb of presunto (Portuguese bacon)1 bay leaf1 and 3/4 lbs of rice (to taste)1 orange1 bunch of parsley Get Portuguese ingredients
- Cook the duck in water seasoned with a little salt, so that it is well cooked.
- Then remove from the heat and let it cool.
- Clean the duck removing the skin and bones and roughly shred the meat using your hands.
- Strain the water you cooked the duck in.
- With the help of a ladle, remove the grease from the surface and set it aside.
- Peel the onions and garlic, chop everything and place in a pan.
- Bring to the heat and add the bacon (presunto), bay leaf, chouriço and cook until the onion is very dark, stirring constantly.
- Then add 2 cups of the duck cooking water, cover and cook until the broth is almost steaming.
- Add the rice and another 6 cups of boiling duck cooking water.
- Stir well, rectify the salt and pepper and add the juice of half an orange and the chopped parsley.
- Add the shredded duck, cover and bring to a boil.
- Then reduce the heat and let it cook for 20 minutes.
- Remove the chouriço and presunto (bacon) from the pan, cut it into pieces and set it aside.
- Serve the hot rice garnished with the chouriço and bacon.
Tried your recipe... And it was really great... 😊We didnt get the choriso... But tried it with ham and regular bacon we get in goa. The entire family loved it. It was scrumptious... Thanks👍🏻
1 year ago, Friday, January 21, 2022
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