Portuguese Arroz de Pato with Chorizo and Orange Zest
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
For the Rice
For the Chorizo Topping
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
Portuguese Arroz de Pato with Chorizo and Orange Zest
Portuguese Arroz de Pato with Chorizo and Orange Zest
Plating & Serving
Spoon the rice onto a serving platter, ensuring each serving includes duck and chorizo. Garnish with extra orange zest for a burst of citrus fragrance.