Arroz de Pato (Portuguese Duck Rice)

Ingredients

Method

1. 1

   Preheat the oven to 200°C (400°F). Have a large stockpot ready.

2. 2

   Place the whole duck in a large stockpot and add the halved onion, 4 whole garlic cloves, bay leaves, 1 tsp coarse salt and enough cold water to cover (about 3 L).

3. 3

   Bring the pot slowly to a gentle simmer over medium heat, skimming any foam that rises to the surface.

4. 4

   Reduce heat to maintain a gentle simmer and cook the duck until tender, about 80 minutes.

   80 min
5. 5

   Carefully lift the duck from the pot and set it on a tray; reserve at least 900 ml (3 3/4 cups) of the poaching liquid (strain if needed).

6. 6

   Let the duck cool until it can be handled, about 20 minutes, then remove meat from bones and shred into bite-sized pieces; reserve any rendered fat and extra skin for crisping if you like.

   20 min
7. 7

   While the duck is cooling, slice the chouriço/linguiça and heat 1 tbsp olive oil in a skillet over medium heat.

8. 8

   Brown the sausage slices until they release fat and are lightly caramelized, 5–7 minutes; remove with a slotted spoon and keep the rendered fat in the pan.

   7 min
9. 9

   Add the diced onion and minced garlic to the same pan (use the reserved fat plus 2 tbsp olive oil if needed) and cook until translucent, 5–7 minutes.

   7 min
10. 10

    Stir in smoked paprika (if using), then pour in the white wine to deglaze the pan and cook until the alcohol evaporates, about 2 minutes.

    2 min
11. 11

    Bring the reserved duck broth to a simmer in a medium saucepan. Add the rice, a second teaspoon of salt (adjust to taste) and simmer, covered, until the rice is almost tender—about 12–15 minutes depending on rice variety.

    15 min
12. 12

    Drain any small excess of liquid if the rice is overly wet; fluff the rice with a fork and fold in the shredded duck (reserve a handful for the top), half the browned sausage, chopped parsley and ground black pepper.

13. 13

    Transfer the rice-and-duck mixture to a large shallow roasting dish (about 33 x 23 cm), pressing it into an even layer; scatter the reserved sausage slices and any reserved duck skin or extra sausage on top and drizzle 1 tbsp olive oil over the surface.

14. 14

    Bake uncovered at 200°C (400°F) until the rice is set and the top begins to brown, 25–30 minutes.

    30 min
15. 15

    Switch the oven to broil (or 230°C/450°F) and broil the top 5–8 minutes until the sausage and any skin are crisp and the top has a golden crust—watch closely so it doesn’t burn.

    8 min
16. 16

    Remove from the oven and let the dish rest 10 minutes before serving so the rice firms slightly.

    10 min