Arroz de Pato

Name: Arroz de Pato
Prep time: 25 min
Cook time: 110 min
Total time: 135 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 legs duck legs (leg quarters); 2 links smoked paprika sausage (chouriço), sliced; 1 onion yellow onion, chopped; 2 medium carrots, diced; 4 cloves garlic, minced; 1/2 cup dry white wine; 6 cups gluten-free chicken broth; 2 bay leaves; 2 tsp sweet paprika; 2 tbsp olive oil; 2 cups long-grain white rice; 1/4 cup flat-leaf parsley, chopped; 1 tsp kosher salt; 1/2 tsp ground black pepper

Duck legs braised with smoked sausage, white wine, and paprika, then finished with the rice cooked in the duck broth, a celebratory one-pot dish from northern Portugal.

135 minMediumServes 4720 cal/serving

PortugueseDinnerStovetopStandardEgg-FreeDairy-FreeNut-FreeShellfish-Free

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Ingredients

4 legs duck legs (leg quarters)
2 links smoked paprika sausage (chouriço), sliced
1 onion yellow onion, chopped
2 medium carrots, diced
4 cloves garlic, minced
1/2 cup dry white wine
6 cups gluten-free chicken broth
2 bay leaves
2 tsp sweet paprika
2 tbsp olive oil
2 cups long-grain white rice
1/4 cup flat-leaf parsley, chopped
1 tsp kosher salt
1/2 tsp ground black pepper

Instructions

1

Season 4 legs duck legs (leg quarters) with 2 tsp sweet paprika, half of 1 tsp kosher salt, and 1/2 tsp ground black pepper.
2

Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat. Brown the duck skin side down for 8 to 10 minutes, then turn and brown 3 minutes more. Remove the duck and pour off all but 2 tablespoons of fat.
3

Add 1 onion chopped yellow onion, 2 medium diced carrots, and 4 cloves garlic and cook 6 minutes, until softened. Add 2 links sliced smoked paprika sausage (chouriço) and cook 2 minutes.
4

Pour in 1/2 cup dry white wine and simmer 2 minutes. Add 6 cups gluten-free chicken broth, 2 bay leaves, and the duck. Cover and simmer 1 hour, until the duck is tender and reaches 175°F inside.
5

Lift out the duck and shred the meat from the bones. Skim off excess fat. Boil the liquid uncovered until it measures twice the volume of 2 cups long-grain white rice, or add water if it is less.
6

Stir 2 cups long-grain white rice into the pot and bring to a boil. Cover and simmer on low 18 minutes, until the rice is tender and the liquid is absorbed. Remove the bay leaves.
7

Spread the shredded duck over the rice, cover, and rest 5 minutes. Season with the remaining 1 tsp kosher salt and 1/2 tsp ground black pepper if needed. Scatter 1/4 cup chopped flat-leaf parsley and serve.

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Questions

How long does Arroz de Pato take?

As written, 135 minutes: 25 of prep and 110 of cooking. The longest single stretch is step 4 (1 hour): "Cover and simmer 1 hour, until the duck is tender and reaches 175°F inside."

What internal temperature should Arroz de Pato reach?

For Arroz de Pato, the target internal temperature is 175 F (about 80 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of white wine in Arroz de Pato?

The entry for Arroz de Pato calls for 1/2 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

How do I store and reheat Arroz de Pato?

Refrigerate what is left of Arroz de Pato within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Can I halve or double Arroz de Pato?

Yes. As written it serves 4. Halved, the duck drops from 4 legs to 2 legs; doubled, it is 8 legs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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