Arroz de pato

Ingredients

• 4 pieces duck legs
• 300 g Portuguese long-grain rice or parboiled long-grain rice
• 120 g mild Portuguese chouriço
• 100 g smoked lardons
• 1 piece yellow onion
• 1 piece carrot
• 2 cloves garlic
• 2 leaves bay leaf
• 2 tbsp olive oil
• 10 cl dry white wine
• 1.5 l water
• to taste fine salt
• to taste ground black pepper
• 0.25 bunches flat-leaf parsley

Method

1. In a large Dutch oven, heat the olive oil, then sear the duck legs skin side down until they are deeply golden brown and release a roasted aroma.
2. Add the onion, carrot, garlic, bay leaf, lardons, and a piece of chouriço; sweat until the vegetables are glossy and the fat from the chouriço colors the bottom of the pot.
3. Deglaze with the white white, scraping up the browned bits, then cover with the water; simmer gently until the meat easily pulls away from the bones.
4. Remove the duck, strain the broth, and keep it very hot; shred the meat, discarding the skin, bones, and excess fat, then adjust the seasoning with salt and pepper.
5. In the wiped-out Dutch oven, toast the rice in a little of the reserved cooking fat or olive oil until the grains become slightly translucent.
6. Pour the hot broth over the rice and cook gently until it is still slightly firm to the bite and very fragrant.
7. Mix the rice with the shredded duck and a little chopped parsley; the mixture should remain moist, not dry.
8. Transfer to a gratin dish, smooth the top without packing it down, then cover with slices of chouriço; bake until the top is golden brown, the edges are slightly crispy, and the chouriço is glistening.
9. Let rest out of the oven until the flavors settle, then serve hot with the remaining chopped parsley.

Nutrition

Per serving

Energy

485.2 kcal

Protein

17.05 g

Carbohydrate

61.38 g

Fat

15.84 g

Fibre

1.8 g

Calcium

89.2 mg

Iron

1.23 mg

Magnesium

31.07 mg