“Arroz de Pato à Portuguesa”
This very traditional and tasty rice is quite common all over Portugal; it is very much enjoyed on those special occasions when all the family gets together for a special Sunday lunch, or any other celebration.
One of the most popular recipes for this “Arroz de Pato” is the one from “Braga”, which due to its particular and unique flavor has been reproduced all over the country.
It is said that the people from “Minho” are experts on making this rice and they even have a particular clay bowl from a region called “Barcelos” to make it. Nevertheless, don´t refrain from making it just because you don´t have that special bowl; use a “pirex” or clay tray that can go to the oven and table and that´s all you need.
- 1 Duck, small
- 250g Rice
- 1 L water
- 1 medium onion, whole
- 1 medium onion, chopped
- 1 clove garlic, minced
- 150g bacon
- 250g chouriço (cured sausage)
- 1 medium carrot
- 100g butter, divided
- 6 whole black peppers
- 2 egg yolk, beaten
- Salt, pepper to taste
1. Make a broth with the duck’s offal (viscera,) cold water, salt, pepper, whole black peppers, whole onion and sliced carrot, bacon and the “chouriço,” keeping the last two as whole pieces.
2. Once the meats are cooked and tender remove and reserve. Then cook the whole duck in this broth (add more water if necessary). When the duck is almost cooked through, remove from the pan and reserve until cool. Save the broth.
3. Once the duck is cold, shred the meat separating it from the bones.
4. In a sauce pan, add half the butter and let it melt. Add the chopped onion, minced garlic and cook until it becomes slightly golden brown. Toss the shredded duck into the onion mixture and cook for 3 minutes stirring to avoid burning.
5. Filter the broth and cook the rice in it. (Ratio: 1 measure rice: 2 measures liquid). Rice should be on the hard side (al dente) (about 10 min) and not totally cooked through since it will finish cooking in the oven.
6. Place a layer of rice on an oven-safe serving dish, top with the duck and cover with another layer of rice.
7. Level the surface of the rice, and drizzle with the rest of the butter (melted). Brush with the beaten yolk and decorate with slices of bacon and “chouriço”.
8. Cook in a pre-heated oven (180ºC ~ 350ºF) until the rice turns golden.
You will have some extra Duck Broth. Save and freeze it for another dish. Soon, will post another recipe for using that extra Duck Broth.