Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Arroz de Pato (duck rice)

print
Ingredients: 

2 Duck Legs
2 Magret Duck Breasts
1 cup calaspara rice
3 cups Duck Fat, plus 1 tablespoon
1/4 cup Chorizo Sausage, sliced
2 1/4 cups duck stock
1/4 cup onion, diced
1 carrot, sliced
1 stalk celery, sliced
6 cloves garlic, minced
1 tomato, peeled and diced
1/3 cup olive oil
2 tablespoons black olives, pitted and sliced
1/2 cup dried apricots
1/4 cup dry white wine
1 tablespoon Sherry vinegar
1 tablespoon whole white peppercorn
1 tablespoon whole coriander
2 pieces star anise
1/4 bunch thyme
1 bay leaf
1 teaspoon rosemary
1 tablespoon paprika
1 pinch saffron threads
Salt and coarsely-ground black pepper

= Version 2 =
1 grass fed duck
6 jowl bacon strips, saving 2 to top it all off
1 linguiça, Portuguese chorizo
½ cup red wine
1 medium onion
2 garlic cloves
3 cloves
3 Tbsp. of Rare Lynx Extra Virgin Olive Oil
1 teaspoon of Wild Red Spread
1 anchovy
2 bay leaves
Rare Lynx Flor de Sal (to taste)
Ground black Pepper (to taste)
Enough water to cover the duck in the pressure cooker. You will need 4 cups of this stock to cook the rice.
2 egg yokes

2 cups of rice
4 cups of the stock you’ve made from cooking the duck


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Next Recipe

Kept by

1st Keep
JacquelineTiong's picture
JacquelineTiong

Top Recipe Keepers





Share with Facebook