THE SIGNATURE ARROZ DE PATO

(Our Play on the Ultimate Portuguese Duck Rice)

THE SIGNATURE ARROZ DE PATO

Ingredients: 2 Duck legs (cooked and shredded), 100g Chouriço (sliced), 300g Carolino rice, 1 tsp Smoked paprika, 1 tsp Black pepper, 1 Cinnamon stick, 800ml Duck stock (hot), 50ml Port Wine, 1 Orange (zested)...

Ingredients

  • 2 Duck legs (cooked and shredded)
  • 100g Chouriço (sliced)
  • 300g Carolino rice
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 1 Cinnamon stick
  • 800ml Duck stock (hot)
  • 50ml Port Wine
  • 1 Orange (zested)

Cooking Method

  1. The Scorch Fry chouriço in a pan until rock-hard crispy; remove fat.
  2. The Bloom Add rice, cinnamon, and orange zest to the duck fat; toast for 1 minute with a 30ml splash of Port.
  3. The Swell Add stock and paprika; simmer covered until rice is tender. Stir in shredded duck.
  4. The Marriage Transfer to a clay dish; arrange chouriço on top. Bake at 230°C for 10 minutes until the top is charred.
  5. The Final Flourish Finish with a squeeze of raw orange juice and fresh parsley.

Cuisine: Portuguese

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