Main course

Arroz de Pato

Baked rice enriched with duck stock and red wine, layered with succulent shredded duck and browned chouriço.

What you’ll need

• duck: 1400 g
• rice: 450 g
• chouriço: 250 g
• onion: 180 g
• red wine: 200 ml
• duck stock: 1000 ml
• olive oil: 40 ml
• garlic: 15 g
• bay leaves: 2 pcs
• parsley: 20 g
• fine salt: 11 g
• black pepper: 3 g

How to make it

1. Portion the duck, pat dry, and season with half the salt and the pepper. Brown the pieces skin-side down in their own fat for 8-10 minutes in a heavy pot, then turn for 3 minutes.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.