Arroz de Pato

Ingredients

Quantities are for one portion.

• 50 mlred wine
• 20 gchouriço (portuguese sausage), sliced
• 150 gduck breast (or leg)
• 15 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 1onion, finely chopped
• 1carrot, chopped

Method

1. In a pot, cover the duck and half the sliced chouriço with water. Simmer until the duck is tender. Remove the duck and pull the meat into shreds. Retain the savory cooking broth.
2. Preheat the oven. Heat the olive oil in an oven-proof pan. Sauté the chopped onion and carrot until soft.
3. Pour in the red wine and let it reduce until thick.
4. Stir the dry white rice into the pan, toasting it until translucent at the edges.
5. Pour the reserved duck broth over the rice. Add the shredded duck meat. Cover and simmer until the rice is just cooked and most liquid is absorbed.
6. Flatten the surface of the rice in the pan. Decorate the top with the remaining slices of raw chouriço.
7. Bake uncovered in the hot oven until the top of the rice is crispy and the chouriço slices render their fat and blister.