Entree: Portugal – Minho – Arroz de Pato (Oven-baked Portuguese rice with shredded roast duck and smoked chouriço)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 5 min

Total 2 hrs 10 min

Ingredients

- 1 roasting duck, about 4 lb (1.8 kg), cooked and shredded, approx. 2.5 lb (1.1 kg) usable meat
- 2 cups (400 g) short- or medium-grain rice (Portuguese arroz carolino or medium-grain)
- 4 cups (960 ml) duck or chicken stock, hot
- 6 oz (170 g) chouriço or smoked Portuguese sausage, sliced into 1/4-inch (6 mm) rounds
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine (optional)
- 3 tbsp (45 ml) olive oil
- 2 bay leaves
- 1 tsp (5 g) smoked paprika (pimentón) or sweet paprika
- 1 1/2 tsp (7 g) kosher salt, adjust to taste
- 3/4 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) rendered duck fat or extra olive oil for drizzling
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). If starting with a raw duck, roast it first: season the duck inside and out with salt and pepper, roast at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) and roast until the thickest part registers 165°F (74°C), about 60–90 minutes more; let rest, then shred the meat, reserving any pan juices.
2. In a large skillet or sauté pan, warm 3 tbsp (45 ml) olive oil over medium heat and sauté the chopped onion until translucent, about 5–7 minutes. Add the garlic and smoked paprika and cook 1 minute more until fragrant.
3. Add the sliced chouriço and cook until it releases its oils and begins to brown, about 3–4 minutes; remove half the chouriço pieces and set aside for the top of the dish.
4. Pour in the white wine to deglaze the pan, scraping up browned bits, and cook until the wine has mostly evaporated, about 2 minutes.
5. Stir in the rice and bay leaves, coating the grains in the flavored oil for 1–2 minutes. Add 3 3/4 cups (900 ml) of the hot stock (reserve remaining stock) and bring to a simmer. Cook, uncovered, stirring occasionally, until the rice is nearly cooked and has absorbed most of the liquid, about 12–15 minutes. Add more stock if the rice appears too dry.
6. Remove from heat and fold in the shredded duck and the reserved browned chouriço pieces; adjust seasoning with salt and pepper. Transfer the mixture to an oiled 9x13-inch (23x33 cm) ovenproof baking dish, smoothing the top.
7. Arrange the reserved chouriço slices over the surface, drizzle 2 tbsp (30 ml) rendered duck fat or olive oil over the top, and bake in the preheated oven until the top is browned and the chouriço is crisp, 15–20 minutes.
8. Let rest 5 minutes, sprinkle with chopped parsley, and serve hot.