Portuguese Duck Rice Recipe: Full of Flavor

Arroz de Pato on Plate at Lisbon Cooking Academy


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.

Snacks at Lisbon Cooking Academy
Portuguese snacks are the best snacks especially when eaten with a glass of white Portuguese wine. | Image: ©2foodtrippers

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.

Making Arroz de Pato at Lisbon Cooking Academy
Duck is a key component in arroz de pato. | Image: ©2foodtrippers

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.

Daryl Stirs the Pot at Lisbon Cooking Academy
Daryl stirs the pot at the Lisbon Cooking Academy. | Image: ©2foodtrippers

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.

Future Arroz de Pato at Lisbon Cooking Academy
Unlike duck rice in Asian countries, arroz de pato prominently features flavorful pork products like chourico and bacon. These additions add extra flavor to the dish while honoring Portuguese food traditions. | Image: ©2foodtrippers

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.

Arroz de Pato Ready for Oven at Lisbon Cooking Academy
This tray of arroz de pato was prepped and ready for the oven. | Image: ©2foodtrippers

Before we knew it and just a few hours after we arrived at the Lisbon Cooking Academy, the arroz de pato was cooked.

Arroz de Pato out of Oven at Lisbon Cooking Academy
Out of the oven and ready to eat, our arroz de pato was a work of culinary art. | Image: ©2foodtrippers

We were now ready for the best part of cooking arroz de pato…



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