Cooking Arroz de Pato and serving it to the Portuguese 🇵🇹

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than duck.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage offers a healthier option while smoked sausage is more budget-friendly.

Marinate half duck with a teaspoon of salt, a bunch of pepper, and juice from an orange for sweetness.

Set the marinated duck aside for 10 minutes.

Clean the rice by washing it through to remove starch, then soak it in a bowl of water for about an hour.

Heat 2 teaspoons of olive oil in a large pot until it turns brown.

Pour in red wine and let it cook for a moment.

Cover the duck bones with 1 liter and 200 milliliters of water, and add salt to taste.

Simmer the broth under a lid for one and a half hours, checking it after an hour.

Remove the duck from the broth after one and a half hours; the duck should be tender.

Slice a thin piece of bacon and chorizo for flavoring.

Tear the duck meat apart and set it aside.

Cut the onion into fine cubes and prepare to fry it with the bacon and chorizo.

Fry the bacon and chorizo in the pot used for the broth, allowing the flavors to combine.

Add the soaked rice to the pot and stir it in with the bacon and chorizo.

Let the mixture sit on medium heat for two minutes until the water is mostly evaporated.

Consider putting the dish in the oven for a crunchy top, which is a key step for texture.

Cooking Techniques

Equipment Needed

Spice Level: