👨‍🍳 Instruções

1. 1

   Preheat your oven to 200°C (400°F). Place the whole duck in a roasting pan. Season generously inside and out with salt and pepper. You can optionally add some aromatics like a halved onion or garlic cloves inside the cavity. Roast for approximately 1.5 to 2 hours, or until the duck is cooked through and the skin is golden brown and crisp. The internal temperature should reach 82°C (180°F) in the thickest part of the thigh. Once cooked, carefully remove the duck from the pan and let it rest on a cutting board, loosely tented with foil, for about 15-20 minutes. While the duck is resting, pour the rendered duck fat and juices from the roasting pan into a heatproof bowl, discarding any burnt bits. You will need about 3-4 tablespoons of this precious duck fat for the rice. Once the duck is cool enough to handle, shred the meat from the bones, discarding the bones and skin (or save them for stock). Aim for bite-sized pieces of duck meat.

   ⏱️ 2 hours 20 minutes (including resting time)
2. 2

   While the duck is roasting or resting, prepare the rice. In a large saucepan or pot, heat 2 tablespoons of olive oil (or 2 tablespoons of the reserved duck fat) over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the Arborio rice and toast it for 1-2 minutes, stirring constantly, until the grains appear slightly translucent at the edges. Pour in the red wine and let it bubble and reduce by about half, scraping up any browned bits from the bottom of the pan. Add the bay leaves, orange zest, and about 800ml (3.5 cups) of the reserved duck cooking liquid (or water/chicken broth). Bring to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is al dente (tender but still has a slight bite). You want the rice to be moist but not mushy. Stir in the reserved duck meat, the juice of half an orange, and season with salt and freshly ground black pepper to taste. Remove and discard the bay leaves.

   ⏱️ 30 minutes
3. 3

   Preheat your oven to 200°C (400°F). Lightly grease a medium-sized baking dish (approx. 20x30 cm or 8x12 inches) with a little reserved duck fat. Carefully transfer the duck and rice mixture into the prepared baking dish, spreading it evenly. Arrange the sliced chouriço evenly over the top of the rice mixture.

   ⏱️ 5 minutes
4. 4

   Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the chouriço is slightly crisped and has released some of its flavorful oils into the rice. The edges of the rice should also be slightly crispy. Let the Arroz de Pato rest for 5-10 minutes before serving. Serve hot, optionally with a wedge of the reserved orange for squeezing over.

   ⏱️ 25 minutes