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Arroz de Pato (duck rice)


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



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