Sunday Flavors

DUCK RICE
(ARROZ DE PATO)

One more evidence of the immensity of rice recipes available in Portuguese cuisine is this Duck Rice, a traditional recipe cooked all over the country. The duck boils for more then one hour in a broth with some vegetables, spices and chorizo and after the boil the meat is removed, cleaned and shredded. The duck stock is used to cook the rice, which comes out very tasty from the duck flavour. It’s then layered, normally in a glazed ceramic or glass deep baking tray, garnished with egg wash and chorizo slices on top and finished in the oven. It’s a good solution to serve at a party or at a big dinner because you can prepare it previously and just do the final step in the oven when your guests are about to arrive. The peculiar duck flavour melted with rice, covered with a top crispy rice layer, gives to this recipe a very good look to be at your table.


YOU WILL NEED (serves 4 to 6):
1 whole duck (around 1,5 kg / 3 ld and 5 oz);
500 gr / 1 lb and 1 ½ oz of rice;
1 and ½ yellow onion;
3 garlic cloves;
1 small carrot;
1 medium size chorizo of good quality;
2 bay leaves;
1 teaspoon of black whole peppercorns;
2 cloves
6 sprigs of fresh parsley;
Salt;
Water;
100 ml / 3 ½ fl oz extra virgin olive oil;
150 ml / 5 ¼ fl oz of white wine;
2 egg yolks, beaten with a tablespoon of water;

METHOD:
Wash the duck, pat dry and cut in halves or quarters;
Peal carrot, 1 onion and 2 garlic cloves and leave it whole. Insert the cloves in the onion by pressing them in;
In a large pot over high heat, place the duck and add salt, chorizo cut in half, onion with cloves, 2 garlic cloves, bay leaves, black peppercorns and parsley sprigs. Cover with water and bring to a boil. Reduce the heat and simmer, cover with a lid, for 1 ½ hour, until the duck is very tender, almost falling of the bones;
Remove the duck from the broth and let it cool. Discard skin and all bones and shred the meat in small pieces;
Chop half chorizo in slices and the other half in small pieces;
Sieve the duck broth and boil the rice in it. Don’t over boil the rice;
When the rice is cooked, drain and reserve;
In a saucepan, heat olive oil and add the remaining half onion and garlic clove, chopped, and clear for a few minutes;
Add white wine and let it cook for further 5 minutes in medium to low heat;
Add duck meat and half chorizo, chopped in small pieces. Check the seasonings;
Involve everything very well and simmer for further 5 minutes. Cut the heat;
Pre-heat your oven to 200 Cº / 392 Fº with the rack in the centre;
In a glazed deep oven proof serving dish (ceramic or glass), layer alternately rice and duck, trying to make 5 layers, starting and finishing with rice;
Spread the egg wash over the top rice layer;
Decorate with slices of chorizo;
Bake in the oven for 10 to 15 minutes, until the top layer of the rice is lightly golden and the chorizo is crispy;
Serve with green leaves salad.