Sort ingredients
jammiepops
QR Code
Listen
Pdf
A great arroz de pato starts with the broth. Heat up a large stock pot on a medium heat! Add a dash of neutral oil, then add the vegetables and cook for a few minutes. Add the port wine, thyme and bay leaves, then cook until reduced by half. Pour in the water, duck leg quarters chorizo ring and pancetta, then cover and cook for 1 hour 30 minutes, until the duck is tender.
Once cooked, strain the stock and reserve. Chop the chorizo and pancetta, then pull the meat off of the duck, shred and set aside.
To make the rice, heat up a large pot on a medium heat, add some oil followed by the onion, garlic and carrot. Cook for a few minutes until soft, then add the bay leaves & paprika, then cook for a further 2 minutes. Add the washed rice and toast for 30 seconds. Pour in the stock, half of the chopped chorizo, all of the pancetta and the shredded duck, mix well and cover and cook for 15 minutes on a low heat.
Remove from the heat and allow to steam for a further 10 minutes, then fluff up with a fork.
Finally, place the rice in an oven proof dish, then bake for 20 minutes at 200C, until crispy on top. Serve and enjoy!