Arroz de Pato

The story

Arroz de Pato is a traditional Portuguese main presented with exact metric quantities, practical preparation detail, controlled temperatures, visual doneness cues and a method suitable for confident home cooking.

Ingredients

• Main ingredients
• 4 piece duck legs
• 400 g long-grain rice
• 180 g portuguese chouricosliced
• 250 g onion8 mm dice
• 150 g carrot1 cm dice
• 200 ml white wine
• 900 ml chicken stock
• 2 piece bay leaves

Method

1. Step 1

   Brown duck legs skin-side down over medium heat for 8 minutes, then 2 minutes on the flesh side. Remove excess fat.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Cook onion and carrot for 8 minutes. Add wine, reduce by half, then stock and bay. Return duck and simmer covered 75–90 minutes until tender.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Lift duck out, cool and shred. Strain and measure 800 ml cooking liquid.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Cook rice in the measured stock for 10 minutes; it should remain slightly firm. Fold in shredded duck and half the chouriço.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Transfer to a baking dish, top with remaining chouriço and bake at 200°C for 20–25 minutes until crisp at the edges.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.