Arroz de Pato

Arroz de Pato (Portuguese Duck Rice)

A hearty baked rice from northern Portugal, especially associated with Braga, where duck is simmered into a rich broth, then combined with shredded meat, cured ham and chouriço and finished in the oven until a crisp golden crust forms on top.

Prep

30 min

Cook

150 min

Total

180 min

Serves

6

Difficulty

Hard

Recipe ingredients

• •1 whole (approx. 1.8 kg) (1 whole duck, about 4 lb) duck, giblets removed and reserved
• •2 L (2 qt) water, for the duck broth
• •2 medium onions, finely chopped
• •6 cloves garlic, crushed
• •3 bay leaves bay leaf, fresh or dried
• •1 sprig thyme, fresh, or ½ tsp dried
• •100 ml (3½ fl oz) olive oil, extra virgin, plus extra for drizzling
• •400 g (14 oz) arroz carolino or arroz bomba, Portuguese round-grain rice; arborio is the closest widely available substitute
• •150 g (5¼ oz) presunto or smoked cured ham, cut into small cubes; if unavailable use thick-cut smoked bacon
• •100 g (3½ oz) chouriço, sliced into rounds; linguiça is a fair substitute
• •1 tsp sweet paprika, paprika doce
• •1 pinch saffron, optional, soaked in 2 tbsp warm water
• •1 to taste (to taste) salt, and freshly ground black pepper

Steps

1. 1 Rinse the duck inside and out and pat dry. Place in a large pot with the water, 1 of the chopped onions, 2 of the crushed garlic cloves, the bay leaves, thyme and a good pinch of salt. Bring to a boil, then reduce to a bare simmer, cover, and cook for 1½ hours, until the duck is very tender and the leg joint moves freely. Skim any foam that rises in the first 10 minutes.
2. 2 Lift the duck out and let it cool until you can handle it. Strain the broth and reserve - you should have about 1.5 L (6 cups); top up with hot water if short. Discard the solids. Pull all the duck meat from the carcass in rough shreds, discarding skin, bones and any gristle. You want about 500 g (1 lb 2 oz) of meat.
3. 3 Heat the olive oil in a wide, heavy-based pan or the casserole you will bake in. Add the remaining chopped onion and cook over medium heat for 8–10 minutes, until soft and translucent but not coloured. Add the remaining 4 crushed garlic cloves and cook 1 minute more.
4. 4 Add the presunto and chouriço and fry for 3–4 minutes, until the fat renders and the edges colour. Stir in the paprika and saffron with its soaking water and cook 30 seconds.
5. 5 Add the rice and stir for 1–2 minutes, so every grain is coated in the fat. Pour in the hot duck broth - the rice should sit about 2 cm (¾ inch) below the surface of the liquid. Bring to a simmer, season with salt and pepper, then stir in the shredded duck.
6. 6 Cover and simmer gently for 12 minutes - the rice will still be slightly underdone, which is correct, as it finishes in the oven. Taste the broth now; it should be a touch saltier than you want the finished dish.
7. 7 Heat the oven to 200 °C (400 °F). Transfer everything to an oiled earthenware or metal baking dish, if not already in one. Drizzle generously with olive oil.
8. 8 Bake uncovered for 25–30 minutes, until the liquid is fully absorbed and the top is deep golden and crisp in patches. For extra crunch, run it under a hot grill for the final 2–3 minutes, watching closely so it does not burn.
9. 9 Rest 5 minutes before serving. Bring to the table in the baking dish with a simple dressed lettuce or rocket salad alongside.