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Try SavoraArroz de Pato à Antiga (Traditional Portuguese Duck Rice)
This Arroz de Pato à Antiga is the ultimate Portuguese comfort food! Layers of flavorful duck rice, savory chouriço, and ham are baked to golden perfection. The rice is cooked in a rich duck bone broth, creating a truly unforgettable dish.
Ingredients
- whole Duck1
- Chouriço200 g
- Smoked Ham150 g
- Rice (Arborio or Carolino)2 cups
- Onion1 medium
- Garlic3 cloves
- leaves Bay Leaves2
- Chicken Broth4 cups
- Olive Oil2 tbsp
- Salt1 tsp
- Black Pepper0.5 tsp
- White Wine1/2 cup
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Learn MoreMethod
Preheat oven to 350°F (175°C).
Prepare the duck: Roast the duck until cooked through. Reserve the duck and the drippings. Shred the duck meat, discarding the skin and bones. Use the bones to make a rich duck broth.
Make the duck broth: Simmer the duck bones with water, onion, garlic, and bay leaves for at least 1 hour. Strain the broth and set aside.
Sauté aromatics: In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic and sauté until softened.
Cook the rice: Add the rice to the pot and toast for a few minutes, stirring constantly. Pour in the white wine and let it reduce slightly.
Add broth and simmer: Pour in the duck broth (and chicken broth if needed to make 4 cups total), add salt and pepper, and bring to a simmer.
Layer the ingredients: Stir in the shredded duck meat. Layer slices of chouriço and ham over the rice.
Bake: Cover the pot and bake in the preheated oven for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
Rest and serve: Let the Arroz de Pato rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
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