How to Make Duck Rice (Arroz de Pato) like a Master Chef

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage reduces calories while maintaining flavor.

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more affordable and widely available.

Salt the duck legs and place them in the fridge for 24 hours to make confit.

After 24 hours, cook the duck legs in goose fat slowly for about 2 hours.

Remove the meat from the bones of the duck legs and chop it for the duck rice.

Prepare vegetables: chop carrots, shallots, garlic, and leek.

Add Portuguese chorizo to the mixture.

Use carolino rice from Portugal for the dish.

Mold the mixture and wrap it in rice paper for presentation.

Prepare crispy brick dough filled with the confit of the duck legs and fry it.

Cook the duck breasts on the carcass until crispy on all sides with thyme, bay leaf, and garlic, adding a little butter.

Slowly roast the duck breasts in the oven.

Present the whole duck to guests before cutting the breasts from the carcass.

Cook the duck breasts skin-side down in the pan to make them crispy.

Remove the wing and fillet from the duck breasts and serve them to guests.

Bake the duck rice wrapped in rice paper until crispy and golden brown.

Plate the dish starting with the package of duck, add the breast, blood orange gel, and leaks, and finish with the duck jus made from the bones.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary