Upon returning to the cooking academy, Viçoso put us to work in our temporary role as prep and line cooks. She had us slicing and dicing while she patiently demonstrated the process of preparing arroz de pato.
First, we prepared a simple, quick duck stock. After coating a big pot with olive oil, we added two quartered onions, big carrot chunks and orange peel along with half of the quartered duck.
We didn’t stop there and added cured chouriço, hot smoked bacon, leek chunks, water, salt, pepper, cloves, mustard seeds, cilantro, garlic and bay leaves. Once the pot was full, we stepped away and waited for the magic to happen.
While the stock cooked, we enjoyed an aperitivo break. During this break, we sipped crisp Portuguese white wine and nibbled on fresh cottage cheese and other Lisbon food delicacies from the market – olives, beans, bread and olive oil.
Discover our Lisbon food favorites.
Back at work and 45 minutes later, Viçoso demonstrated her approach to shredding duck. According to Viçoso it’s important not to overcook the stock or duck would be too rubbery.
We created a refogado, a Portuguese base of flavor similar to the soffritos found in countries like Italy and Spain, by sautéing a range of finely chopped ingredients including garlic, onions, carrot and bay leaf in the bottom in a large, thick-bottomed pot. This refogado would provide the base of flavor to the rice.
No stranger to the kitchen, Daryl had fun while adding additional ingredients and stirring the pot. Within a few minutes, the glistening mixture’s aromas filled the academy’s kitchen.
Preparing the dish for a final cook in the oven, we added rice along with white wine before artfully arranged sliced chouriço and bacon on top. Then we patiently let the mixture bake until it was done.
Close to the finish line, we sliced peeled oranges as we watched the timer slowly tick down to zero. Meanwhile, Viçoso assembled an impromptu salad to complete our Portuguese meal.
Before we knew it and just a few hours after we arrived at the Lisbon Cooking Academy, the arroz de pato was cooked.
We were now ready for the best part of cooking arroz de pato…
