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Arroz de Pato - History and Recipe

History of Arroz de Pato

Arroz de Pato, meaning “Duck Rice,” is a traditional Portuguese dish that originated in the Alentejo region of Portugal. It is believed to have been created by rice farmers who used duck meat as a way to add flavor to their rice dishes. Over time, the dish became popular throughout Portugal and is now considered a national dish.

Preparation of Arroz de Pato

Arroz de Pato is a relatively simple dish to prepare, but it does require some time and patience. The following is a step-by-step guide on how to make Arroz de Pato:

Ingredients:

  • 1 whole duck, cut into pieces
  • 1/2 cup olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup tomato puree
  • 1 cup dry white wine
  • 4 cups chicken broth
  • 2 cups rice
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste

Instructions:

  1. Brown the duck: Season the duck pieces with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the duck pieces and brown on all sides.
  2. Sauté the vegetables: Remove the duck from the pot and set aside. Add the onion, garlic, red bell pepper, and green bell pepper to the pot. Sauté until the vegetables are softened.
  3. Add the tomato puree: Stir in the tomato puree and cook for 2-3 minutes, or until the puree has darkened slightly.
  4. Deglaze the pan with white wine: Add the white wine to the pot and scrape up any browned bits from the bottom of the pot. Cook until the wine has reduced by half.
  5. Add the chicken broth, rice, and seasonings: Add the chicken broth, rice, bay leaf, cumin, coriander, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the rice is cooked through.
  6. Return the duck to the pot: Add the reserved duck pieces to the pot and stir to combine. Cook for an additional 10 minutes, or until the duck is cooked through.
  7. Serve: Remove the pot from the heat and let it rest for 10 minutes before serving.

Tips:

  • For a richer flavor, use a combination of duck legs and breasts.
  • If you don’t have dry white wine, you can substitute with dry red wine or chicken broth.
  • If you don’t have a Dutch oven, you can use a large pot or skillet.
  • Serve Arroz de Pato with a side of salad or vegetables.

Enjoy your delicious Arroz de Pato!

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