Duck Rice / Arroz de Pato

Ahhh this recipe is so evocative to me, specially of those autumnal days when one fancies something delicious and warm but not yet winter-heavy. This recipe shows one of the ways Portuguese people like to cook their rice. Enjoy this all time favourite.

Ingredients (6 people)

1 litre of water
Half a duck  (approx 750 gr)
Salt & Pepper
1 twig of rosemary
1 bay leaf
3 cloves
500 gr of rice (long grain)
150 g  of lardons
1 onion (chopped)
2 garlic cloves
2 tbsp of olive oil
1 small bunch of thyme
150 g  gruyère cheese (grated)


Pré-aqueça o forno a 200 °C.

Place the duck in a pan with the water, the bay, the cloves and season with salt & pepper. Let it cook until the meat comes off the bone when touched (approx 45 minutes).  Remove the duck from the pan and shred it. Set aside along with the stock of cooking the duck.

Fry up the onion in the olive oil and add the chopped garlic. Brown the lardons and add the shredded duck. Let it cook all mingle together for 3-4 minutes. Add the rice and with a fork mix all very well.  Slowly cover the rice with the stock and let it simmer for 2-3 minutes. While the rice still crunchie, place it in a deep oven dish and sprinkled it with the grated cheese. Bake in the oven for 15 minutes until the top is golden and the stock has dried out.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s