Dinner · 110 min · portuguese

Arroz de Pato

This is the kind of Portuguese dinner you’ll make on repeat — duck legs and chouriço sausage, 110 minutes, big payoff.

Ingredients

• 3.3 lb Duck legs
• 1/2 lb Chouriço sausage
• 2 cups Arborio rice
• 1 Onion
• 2 Carrots
• 4 cloves Garlic
• 1 cup Red wine
• 4 cups Chicken stock
• 1 Orange

Steps

1. Brown the duck legs hard on all sides; render the fat slowly — duck fat is liquid gold.
2. Braise the legs with onion, carrot, garlic, wine, and stock 60 minutes until the meat falls off the bone.
3. Shred the meat, strain the broth, and cook the rice in it 15 minutes until just tender.
4. Fold the duck and diced chouriço through the rice; pack into a baking dish.
5. Bake at 400 degrees 20 minutes until the top crisps and bronzes.
6. Serve with orange slices; the citrus cuts through the richness like nothing else.

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