Arroz de Pato

Arroz de Pato Recipe for 4 People

Ingredients:

• 2 duck legs
• 1 cup (200g) long-grain rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1/2 cup (120ml) white wine
• 2 cups (480ml) chicken or vegetable broth
• 1 bay leaf
• 1/4 teaspoon saffron threads (optional)
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Cook the Duck Legs:
   • Season the duck legs with salt and pepper.
   • In an oven-safe skillet or Dutch oven, heat some olive oil over medium-high heat.
   • Sear the duck legs until browned on both sides, about 5 minutes per side.
   • Remove the duck legs from the skillet and set aside.
3. Sauté the Aromatics:
   • In the same skillet, sauté the chopped onion, minced garlic, and diced carrot until softened, about 5 minutes.
4. Add the Rice and Liquid:
   • Stir in the rice and cook for another 2 minutes, allowing it to absorb some of the flavors.
   • Pour in the white wine and cook until the alcohol evaporates, about 2-3 minutes.
   • Add the chicken or vegetable broth, bay leaf, and saffron threads (if using). Stir well to combine.
5. Bake the Arroz de Pato:
   • Return the seared duck legs to the skillet, nestling them into the rice mixture.
   • Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
   • Bake for about 45 minutes to 1 hour, or until the duck is cooked through and the rice is tender.
6. Serve:
   • Once done, remove the skillet from the oven.
   • Discard the bay leaf.
   • Garnish the Arroz de Pato with chopped fresh parsley before serving.

Enjoy this delicious Portuguese duck and rice dish with a glass of white wine and some crusty bread on the side. Bom apetite!