Rowena G's Recipes

Arroz de Pato (Braised Duck and Rice)

Recipe by
3 hours
Prep: 45 minutes | Cook: 2 hours 45 minutes | Servings: 12 servings

The best book of Portuguese recipes that I own is “The Food of Portugal” written by Jean Andersen and was first published in 1986. It is extremely well researched and the recipes work every time.

Here is my version of her recipe for Arroz de Pato. It takes time, around 3 hours, but honestly it is not difficult.

Ingredients

1 large prepared Duck with giblets and neck

1 and half litres of boiling water

1 large onion, peeled and sliced thin

2 large carrots, peeled and sliced thin

10 whole peppercorns

225g whole piece of Presunto (Parma ham/prosciutto)

225g whole piece of bacon

1 chouriço (chourizo/ pepperoni)

800 g long grain rice

Ground black pepper to season

4 Tablespoons melted butter

 

Method

  1. Pull all the excess fat from inside the bird and discard. Prick the duck all over with a fork. Then put aside until needed.
  2. Put the water, giblets, neck, onion, carrots, peppercorns, presunto, bacon and chouriço into a preserving pan or a pan of a similar size with a well-fitting lid and bring to a gentle boil. Boil very gently for an hour with the lid on.
  3. After the first hour of cooking remove the giblets, the neck the presunto, bacon and chourico and put aside to cool down.
  4. Then put the duck gently into the stock and vegetables and boil gently for 35 minutes with the lid on, then turn the duck over in the pan and cook for another 35 minutes with the lid on. Remove the duck from the stock into a roasting pan draining as much stock of it as possible.
  5. Pre-heat the oven to 200ºC when it is at this heat put the duck in the roasting pan into the oven and roast for 20 – 25 minutes until golden brown all over. Then remove the duck to let it cool down.
  6. Meanwhile strain the stock through a sieve into another pan. Discard the vegetables. De-fat the stock but keep the fat.
  7. Put the rice and as much liquid stock as it says on the packet to use water (if you need more just add extra water if less, please keep the extra stock for duck soup) into a pan, bring to the boil and simmer for 10 minutes with the lid on. Turn off without removing the lid and leave to sit for 30 minutes.
  8. Take the piece of bacon and cut into small pieces, maybe 1 cm cubes or slightly smaller, put into a dry frying pan and fry gently until golden.
  9. Take the presunto, remove any fat or gristle and cut into pieces roughly the same size as the bacon.
  10. Take the chourico, cut into 1 cm rings, reserve the best 20 rings to top the dish and chop up the others into small pieces.
  11. When the duck is cool enough to be handled but it into portions and strip the carcass of as much meat as possible cutting into 2 to 3 cm pieces. (Put the carcass, bones and any spare stock back into the large pan with extra water and create some duck soup or stock).
  12. Taste the rice and add a little pepper and salt to taste.
  13. Into a very large casserole dish put half the rice, drizzle 4 tablespoons of the reserved fat from the stock onto the rice.
  14. Scatter over the rice the bacon, presunto, chourico and duck meat then put over a quarter of the rice and drizzle another 4 tablespoons of the reserved fat from the stock onto the rice.
  15. Mix thoroughly then level the mixture
  16. Add the rest of the rice and decorate with the reserved slices of chourico pressing them in to the rice.
  17. Finally drizzle over the melted butter and then put the casserole into a preheated oven of 160ºC for 35 -55 minutes until the dish is a light golden brown.
  18. Serve with green vegetables and good Portuguese wine.

Huge respect to Jean Andersen, buy her book !!!!

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