Portuguese Arroz de Pato with Chorizo and Orange Zest
Rich, flavorful baked duck rice with spicy chorizo and a refreshing hint of orange.
Preparation
Get these tasks done before you start cooking.
Preparing the Duck
- 1
Combine duck and aromatics
Place the duck in a large pot with bay leaves, peppercorns, salt, onion, and garlic.
- 2
Add water
Add enough water to cover the duck.
- 3
Simmer until tender
Bring to a boil, then reduce heat and simmer for 1.5 hours or until tender.
Preparing the Broth and Rice
- 1
Strain the broth
Remove the duck and strain the broth to remove solids. Set aside broth.
Tip: Ensure the duck is fully cooked and tender before proceeding to bake.
- 2
Sauté aromatics
In a large pan, heat olive oil and fry onions and garlic until translucent.
Tip: Let the rice partially cook in the onion mixture to absorb more flavors.
- 3
Cook the rice
Add rice and stir. Pour in duck broth, paprika, and season with salt and pepper.
How to Make Portuguese Arroz de Pato with Chorizo and Orange Zest
Total time: 3 h 40 min · Yields 6 servings
- 1
Chorizo Sauté
In a pan, sauté chorizo slices until they're crisp. Set aside.
- 2
Duck Shredding
Once cool, shred the duck meat into pieces, discarding the bones and skin.
- 3
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.
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