Arroz de Pato
Duck rice is a typical Portuguese recipe that has its roots in the city of Braga, in the North of Portugal.
Servings Prep Time
8people 1hours
Cook Time Passive Time
2hours 1hour
Servings Prep Time
8people 1hours
Cook Time Passive Time
2hours 1hour
Ingredients
Instructions
  1. Cook the duck with the bacon and the chorizo in salted water. Add onion, clove grains, carrot, pepper and parsley and cook over low heat.
  2. When it is cold, filter the broth, remove the fat and reserve it. Then boil the broth and check the salt.
  3. Fry the rice in the duck fat, add the broth (three times the amount of rice) and the mint. Take it off 2 minutes later. Cook for 15 minutes, turn off the heat and let stand.
  4. In a baking dish, place half of the rice and duck on top of it, then put the remaining rice and cover it all. Garnish with chorizo, bacon and carrots. Cook in the oven until the top is golden.

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