Arroz de Pato
Portuguese duck and rice one-pan dish with garlic, white wine, and stock. Tender meat and fluffy rice with rich, savory broth in about 45 minutes.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 whole duck legs (or breasts), skin on
- 1 to taste salt and black pepper
- 4 cloves garlic, minced
- ¾ cup dry white wine
- 2 cups chicken or duck stock
- 1.5 cups short-grain rice (arborio or bomba)
- 2 tbsp olive oil
Instructions
- 1
Pat duck legs dry with paper towels. Season generously with salt and pepper on all sides.
- 2
Heat olive oil in a large heavy skillet over medium-high until shimmering, ~90 seconds.
- 3
Sear duck skin-side down without moving until skin is golden and crisp, ~5 minutes.
- 4
Flip duck legs. Sear meat side for 2 minutes, then remove to a plate.
- 5
Pour off all but 1 tbsp duck fat from the skillet. Add garlic, stir for 30 seconds until fragrant.
- 6
Pour white wine into the skillet, scraping up any browned bits. Simmer until reduced by half, ~3 minutes.
- 7
Add stock and rice, stirring to combine. Nestle duck legs skin-side up into the rice.
- 8
Bring to a simmer, then reduce heat to medium-low. Cover and cook until rice is tender and stock is absorbed, ~25 minutes.
- 9
Remove from heat. Let rest covered for 5 minutes, then fluff with a fork.
- 10
Taste and adjust salt and pepper. Serve one duck leg per person with the rice.
Tools you’ll need
- large heavy skillet (12-inch cast iron or enameled Dutch oven)
- paper towels
- tongs or spatula
- wooden spoon
- lid or aluminum foil
- fork
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