Arroz de Pato is a traditional Portuguese dish that combines delicious duck meat with aromatic rice and a variety of flavorful ingredients. The duck meat is cooked to perfection, tender and juicy, and then mixed with the rice to create a rich and satisfying meal. This dish is often enjoyed during festive occasions and is a true comfort food for many Portuguese families.
Nutrition Information:
Nutrient
Amount
Total Fat
15g
Saturated Fat
4g
Cholesterol
85mg
Sodium
600mg
Total Carbohydrates
40g
Dietary Fiber
2g
Sugars
2g
Protein
20g
Ingredients:
Ingredient
Quantity
Duck leg quarters
2
White rice
2 cups
Onion
1
Garlic cloves
4
Bay leaves
2
White wine
1 cup
Chicken stock
2 cups
Smoked paprika
1 teaspoon
Olive oil
2 tablespoons
Salt
To taste
Black pepper
To taste
Cooking Instructions:
Step 1: In a large pot, heat olive oil over medium heat. Add the duck leg quarters and cook until browned on all sides. Remove the duck from the pot and set aside.
Step 2: In the same pot, add the chopped onion and minced garlic cloves. Sauté until the onion becomes translucent and the garlic is fragrant.
Step 3: Add the white wine and deglaze the pot, scraping any browned bits from the bottom. Cook for a few minutes until the alcohol evaporates.
Step 4: Return the duck leg quarters to the pot, along with the bay leaves and smoked paprika. Season with salt and black pepper to taste. Pour in the chicken stock and bring to a boil.
Step 5: Lower the heat, cover the pot, and simmer for about 1 to 1 1/2 hours, or until the duck meat is tender and easily falls off the bone.
Step 6: Remove the duck leg quarters from the pot and set aside to cool slightly. Once cool enough to handle, remove the skin and bones, and shred the meat into small pieces.
Step 7: Meanwhile, cook the white rice according to the package instructions. Drain any excess liquid from the rice.
Step 8: Preheat the oven to 350°F (175°C). In a large baking dish, mix together the shredded duck meat and cooked rice. Stir until well combined.
Step 9: Transfer the mixture to the baking dish and spread it out evenly. Bake in the preheated oven for about 30 minutes, or until the top is golden and crispy.
Step 10: Serve the Arroz de Pato hot, garnished with fresh parsley or cilantro, if desired. Enjoy!
