dinner · dairy-free · gluten-free
Arroz de pato
Portuguese baked duck rice cooked in duck stock, topped with chouriço slices and baked until crusty.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
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Method
-
1
Simmer duck with onion, carrot and aromatics 1.5 hours until the meat is very tender; shred meat, keep stock.
-
2
Cook onion, garlic and bacon in fat; add wine and rice.
-
3
Add 960 ml duck stock and cook 10 minutes.
-
4
Fold in duck, spread in a dish and top with chouriço.
-
5
Bake at 200°C (400°F) for 20 minutes until crusty; finish with orange zest.
