Arroz de Pato Recipe

Name: Arroz de Pato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rice, calaspara; 2 ounces sofrito, recipe below; 2 1/2 cups duck stock; salt and freshly ground white pepper, to taste; olive oil, as needed; 1/4 cup onion, chopped; 3 cloves garlic, minced; 1 tomato, peeled and diced; 1 tablespoon pimenton; 1 pinch saffron threads; 2 tablespoons olive oil; 2 duck, legs; 1/2 onion, peeled and sliced; 1 carrot, peeled and sliced; 3 cloves garlic, sliced; 3 cups duck fat; 1 tablespoon white peppercorns; 1 tablespoon coriander; 2 pieces star anise; 1/4 bunch thyme; 1 bay leaf; 1 sprig rosemary; 2 duck breast skinless; 1 tablespoon duck fat; 1/4 cup chorizo, sliced; 2 tablespoons black olives, pitted and sliced; 1/2 cup apricots, dried; 1/4 cup white wine; 1 tablespoon sherry vinegar; 2 duck skin, crisped in oven, from the breast

Servings: persons

8 ounces rice, calaspara
2 ounces sofrito, recipe below
2 1/2 cups duck stock
salt and freshly ground white pepper, to taste
olive oil, as needed
1/4 cup onion, chopped
3 cloves garlic, minced
1 tomato, peeled and diced
1 tablespoon pimenton
1 pinch saffron threads
2 tablespoons olive oil
2 duck, legs
1/2 onion, peeled and sliced
1 carrot, peeled and sliced
3 cloves garlic, sliced
3 cups duck fat
1 tablespoon white peppercorns
1 tablespoon coriander
2 pieces star anise
1/4 bunch thyme
1 bay leaf
1 sprig rosemary
2 duck breast skinless
1 tablespoon duck fat
1/4 cup chorizo, sliced
2 tablespoons black olives, pitted and sliced
1/2 cup apricots, dried
1/4 cup white wine
1 tablespoon sherry vinegar
2 duck skin, crisped in oven, from the breast

1
Make the duck confit:
2
Set oven to 300 degrees F. Season the duck legs with salt and pepper on both sides and then sear in a tablespoon of duck fat until golden brown on both sides.
3
Remove from pan and set aside.
4
Add the onion, carrot, celery, and garlic and cook until tender.
5
Next add the the coriander, white peppercorn, star anise, and herbs (all tied in cheeseclothsachet).
6
Continue cooking for additional 5 minutes.
7
Add the duck fat, melt, and then transfer all to oven-proof casserole.
8
Cover with aluminum foil and cook for 6-8 hours, until duck meat falls off the bone.
9
When cool enough to handle, pull the duck meat off the bone, discard the bones and be careful of loose cartilage.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 8 ounces rice, calaspara, 2 ounces sofrito, recipe below, 2 1/2 cups duck stock, salt and freshly ground white pepper, to taste, and more.

Yes, Arroz de Pato falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz de Pato

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