Arroz de Pato (Baked Duck Rice)
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Ingredients
- 4 duck legs
- 100 g chorizo, sliced
- 300 g long-grain rice
- 1 onion, finely chopped
- 3 garlic cloves
- 1 carrots, grated
- 700 ml chicken stock
- 1 bay leaves
Nutrition (per serving)
- Calories
- 914 kcal
- Protein
- 48.1 g
- Carbohydrate
- 65.1 g
- of which sugars
- 4.1 g
- Fat
- 50.6 g
- of which saturates
- 16.8 g
- Fibre
- 2.4 g
- Salt
- 2.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Season the duck legs and roast in a covered dish for 1 hour until very tender, then shred the meat and discard the skin and bones. Keep the cooking juices.
- 2
Heat a little oil in a pan and soften the onion, garlic and carrot for 7 minutes.
- 3
Stir in the rice, chicken stock, bay leaf and the reserved duck juices. Bring to the boil, cover and simmer for 12 minutes.
- 4
Stir in the shredded duck and chorizo slices.
- 5
Heat the oven to 200C (180C fan, gas 6). Tip the rice into a baking dish and bake uncovered for 15-20 minutes until the top is lightly crisp.
- 6
Check the duck has no pink remaining and serve hot.
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