Portuguese Arroz de Pato with Chorizo and Orange Zest

Name: Portuguese Arroz de Pato with Chorizo and Orange Zest
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 whole duck (about 4 lbs); 2 bay leaves; 1 teaspoon black peppercorns; 1 tablespoon salt; 1 medium onion; 2 garlic cloves; 3 cups short-grain rice; 6 cups duck broth; 2 tablespoons olive oil; 1 onion; 2 garlic cloves; 1 teaspoon paprika; Salt and pepper to taste; 2 chorizo sausages; Zest of 1 orange

A Classic Portuguese Duck Rice with a Citrus Twist

Rich, flavorful baked duck rice with spicy chorizo and a refreshing hint of orange.

2 h 45 min
6
Intermediate

Ingredients

For the Duck

1 whole duck (about 4 lbs)

cleaned and trimmed

2 bay leaves

1 teaspoon black peppercorns

1 tablespoon salt

1 medium onion

quartered

2 garlic cloves

smashed

For the Rice

3 cups short-grain rice

6 cups duck broth

from cooking the duck

2 tablespoons olive oil

1 onion

finely chopped

2 garlic cloves

minced

1 teaspoon paprika

Salt and pepper to taste

For the Chorizo Topping

2 chorizo sausages

sliced

Zest of 1 orange

Preparation

Preparing the Duck

Combine duck and aromatics

Place the duck in a large pot with bay leaves, peppercorns, salt, onion, and garlic.

Add water

Add enough water to cover the duck.

Simmer until tender

Bring to a boil, then reduce heat and simmer for 1.5 hours or until tender.

Preparing the Broth and Rice

Strain the broth

Remove the duck and strain the broth to remove solids. Set aside broth.

Ensure the duck is fully cooked and tender before proceeding to bake.

Sauté aromatics

In a large pan, heat olive oil and fry onions and garlic until translucent.

Let the rice partially cook in the onion mixture to absorb more flavors.

Cook the rice

Add rice and stir. Pour in duck broth, paprika, and season with salt and pepper.

Cooking Process

Chorizo Sauté

In a pan, sauté chorizo slices until they're crisp. Set aside.

Duck Shredding

Once cool, shred the duck meat into pieces, discarding the bones and skin.

Oven-Baking

Preheat oven to 375°F (190°C). Layer half the rice into a baking dish, add duck meat, cover with remaining rice, and top with chorizo and orange zest.

Plating & Serving