Arroz de Pato (Portuguese Duck Rice)

🛒 Ingredients

• Cooked Duck Meat 800 g · 2696 kcal
• Short-Grain Rice 900 g · 1080 kcal
• Chouriço (Portuguese Sausage) 200 g · 800 kcal
• Smoked Bacon 100 g · 500 kcal
• Onion 150 g · 60 kcal
• Garlic 20 g · 30 kcal
• Olive Oil 27 g · 243 kcal
• Dry White Wine 100 g · 80 kcal
• Bay Leaves 2 g · 0 kcal

👨‍🍳 Instructions

1. Season the whole duck and poach it in a large pot with water, one bay leaf, and some salt until very tender, about 60-90 minutes. Reserve the cooking liquid (broth).
2. Once cooled, debone and shred the duck meat, discarding the skin and bones. Strain the duck broth and reserve 800ml for cooking the rice.
3. In a large oven-safe pot or Dutch oven, sauté the diced smoked bacon until crispy, then remove and set aside. In the rendered fat, cook the sliced chouriço until lightly browned, then remove and set aside.
4. Add a splash of olive oil to the pot if needed, then sauté the chopped onion and minced garlic until softened, about 5-7 minutes. Add the remaining bay leaf.
5. Stir in the short-grain rice, coating it in the aromatics. Pour in the white wine and cook until almost evaporated.
6. Add the reserved 800ml of hot duck broth to the rice, bring to a boil, then reduce heat, cover, and simmer for about 10-12 minutes, or until the rice is partially cooked (al dente) and most liquid is absorbed.
7. Preheat your oven to 180°C (350°F). In the pot with the partially cooked rice, gently mix in most of the shredded duck meat and half of the cooked chouriço and bacon.
8. Level the rice mixture, then arrange the remaining chouriço slices and bacon bits decoratively on top. Bake in the preheated oven for 20-30 minutes, or until the rice is fully cooked, the top is golden and slightly crispy. Let rest for a few minutes before serving.