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Arroz de Pato com Chouriço
A rustic and flavorful Portuguese duck rice dish, enriched with the smoky notes of chouriço. Tender shredded duck meat is combined with rice cooked in a rich duck broth, then baked until golden and slightly crispy, with slices of chouriço on top.
🧂 Ingredienser
- 1 approx. 1.5 kg Whole duck
- 150 g Portuguese chouriço, sliced
- 300 g Medium-grain rice
- 2 Large onions, chopped
- 3 Garlic cloves, minced
- 1 medium Carrot, chopped
- 1 Bay leaf
- 2 Fresh thyme sprigs
- 100 ml Dry white wine
- 2 tbsp Olive oil
- to taste Salt and freshly ground black pepper
👨🍳 Instruktioner
- 1
Place the duck in a large pot. Add one chopped onion, the chopped carrot, bay leaf, thyme sprigs, and enough water to cover. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the duck is tender. Remove the duck from the broth, reserving the broth. Let the duck cool slightly, then shred the meat, discarding skin and bones.
💡 Proffstips: Using a whole duck with bones will yield a more flavorful broth. - 2
Strain the reserved duck broth. You should have about 750ml of broth. If not, top up with water.
💡 Proffstips: Skim off any excess fat from the broth. - 3
In a separate pan, heat the olive oil over medium heat. Add the remaining chopped onion and minced garlic, and sauté until softened, about 5 minutes.
💡 Proffstips: Sautéing the aromatics builds a flavor base for the rice. - 4
Add the rice to the pan and toast for 1-2 minutes until lightly coated in oil. Pour in the white wine and cook until absorbed.
💡 Proffstips: Toasting the rice helps it cook more evenly. - 5
Add 750ml of the reserved duck broth to the rice. Season with salt and pepper. Bring to a simmer, cover, and cook for 15-17 minutes, or until the rice is almost cooked and most of the liquid is absorbed.
💡 Proffstips: Do not stir the rice while it's cooking to prevent it from becoming mushy. - 6
Preheat the oven to 190°C (375°F). Stir the shredded duck meat into the cooked rice. Transfer the mixture to an ovenproof dish.
💡 Proffstips: A traditional terracotta dish is ideal for this recipe. - 7
Arrange the sliced chouriço on top of the rice and duck mixture. Bake for 10-15 minutes, or until the chouriço is slightly crispy and the top is golden.
💡 Proffstips: Baking allows the flavors to meld and creates a lovely texture.
💡 Proffstips
- ✓For a creamier rice, use a short-grain rice like Carolino.
- ✓If you don't have duck, you can use chicken, but the flavor will be less pronounced.
- ✓This dish can be prepared ahead of time and baked just before serving.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Add a tablespoon of tomato paste to the rice for extra color and flavor.
- Incorporate some peas or chopped bell peppers into the rice mixture.
- Serve with a side of simple salad or steamed greens.