Arroz de pato
Ingredients
Instructions
- 500 g carolino rice
- 6 confit duck legs
- 1 Portuguese chouriço or Spanish chorizo
- 1 onion
- 1 carrot
- 2 cloves garlic
- 5 c. olive oil
- 3 bay leaves
- Salt pepper
- Cook the duck legs in a frying pan in a little olive oil.
- Separate the cooked flesh, and keep the skin and bones for the broth.
- Boil 1l of water in a saucepan, add the skin and bones of the duck, as well as the bay leaves. Let simmer for 40 minutes, filter and set aside.
- Chop the garlic and the onion. Cut the carrot into small cubes.
- Cut about ten slices of chouriço, and chop the rest.
- Cook the garlic, onion and carrots in a casserole dish with olive oil. Add the chopped chouriço.
- Cook for 5 minutes, then add the rice. Fry it like a risotto.
- Add half of the broth. As soon as it is absorbed, add a few ladles of broth.
- Continue until there is no more and the rice is tender.
- Place half of the rice in the bottom of a baking dish.
- Cover it with duck. Spread the other half of the rice, and decorate with slices of chouriço.
- Bake at 180°C for at least 15 minutes.
Arroz de pato
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Arroz de pato Recipe – Arroz de pato Recipes
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