Arroz de Pato

Name: Arroz de Pato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps black olives, pitted and sliced; 1 carrot, peeled and sliced; 59 milliliters chorizo, sliced; 1 Tbsp coriander; 118 milliliters apricots, dried; 2 duck, legs; 2 duck skin, crisped in oven, from the breast; 591 milliliters duck stock; 2 duck breast skinless; 1 Tbsp duck fat; 710 milliliters duck fat; 3 cloves garlic, minced; 3 cloves garlic, sliced; 2 Tbsps olive oil; 8 servings olive oil, as needed; 59 milliliters onion, chopped; 1 onion, peeled and sliced; 1 Tbsp pimenton; 227 grams rice, calaspara; 1 sprig rosemary; 1 pinch saffron threads; 8 servings salt and freshly ground white pepper, to taste; 1 Tbsp sherry vinegar; 2 star anise; 0 bunches thyme; 1 tomato, peeled and diced; 1 Tbsp white peppercorns; 59 milliliters white wine; 57 grams sofrito, recipe below

Arroz de Pato might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 2825 calories, 65g of protein, and 269g of fat per serving. This recipe serves 8. This recipe covers 51% of your daily requirements of vitamins and minerals. If you have duck fat, duck stock, garlic, and a few other ingredients on hand, you can make it. To use up the dried apricots you could follow this main course with the The ultimate makeover: Bread & butter pudding as a dessert.

Instructions

Make the duck confit: Set oven to 300 degrees F. Season the duck legs with salt and pepper on both sides and then sear in a tablespoon of duck fat until golden brown on both sides.

Ingredients you will need

Salt And Pepper

Duck Leg

Duck Fat

Whole Duck

Equipment you will use

Oven

Remove from pan and set aside.

Equipment you will use

Frying Pan

Add the onion, carrot, celery, and garlic and cook until tender. Next add the the coriander, white peppercorn, star anise, and herbs (all tied in cheeseclothsachet). Continue cooking for additional 5 minutes.

Ingredients you will need

Peppercorns

Star Anise

Coriander

Carrot

Celery

Garlic

Herbs

Onion

Add the duck fat, melt, and then transfer all to oven-proof casserole. Cover with aluminum foil and cook for 6-8 hours, until duck meat falls off the bone. When cool enough to handle, pull the duck meat off the bone, discard the bones and be careful of loose cartilage. Make sofrito: Over medium-low heat, sweat onion and garlic in the olive oil until just slightly golden brown.

Ingredients you will need

Olive Oil

Duck Fat

Garlic

Onion

Bone

Whole Duck

Meat

Equipment you will use

Aluminum Foil

Oven

Add the saffron threads and cook 2 minutes more. Then, add the diced tomato and cook over medium heat unitl all moisture is gone.

Ingredients you will need

Saffron

Tomato

Add the pimenton. Set aside. Make the apricot puree: In medium saucepan, combine the apricots with the white wine and cook over medium-high heat until wine is reduced by half.

Ingredients you will need

White Wine

Apricot

Pimenton Powder

Wine

Equipment you will use

Sauce Pan

Place the 1.5 ounces of sofrito in heavy-bottomed rondeau.

Add additional 1/4 cup of olive oil.

Ingredients you will need

Olive Oil

Place over medium-low heat.

Add the rice and toast, constantly stirring with rubber spatula or wooden spoon.

Ingredients you will need

Toast

Rice

Equipment you will use

Wooden Spoon

Spatula

Add 12 ounces of the stock and mix well.

Ingredients you will need

Stock

Let cook stirring to avoid sticking for about 8-10 minutes.

Remove rice from pan and spread onto parchment paper-lined sheet pan. (Pre-cooking the rice is a step we take at Aldea to expedite the service, but rice can also be finished at this point.)

Ingredients you will need

Spread

Rice

Equipment you will use

Baking Paper

Frying Pan

Add the additional stock as well as garnishes. Cook duck breasts: Season duck breasts with salt and pepper. Vacuum pack with the duck fat and cook in water bath at 65 degrees celsius for 20 minutes. To finish: Pre-heat oven to 375 degrees F. In large paella pan,

Ingredients you will need

Salt And Pepper

Duck Breast

Duck Fat

Stock

Water

Equipment you will use

Oven

Frying Pan

Spread rice along the bottom in even layer.

Ingredients you will need

Spread

Rice

Add the duck confit, chorizo, olives, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chorizo

Olives

Whole Duck

Mix well and flatten out again.

Add the additional 6 ounces of stock and place in oven. Cook for 7 minutes until rice is crisped around the edges and a "soccarat" has formed on the bottom of pan.

Ingredients you will need

Stock

Rice

Equipment you will use

Oven

Frying Pan

Remove from oven and let rest for 5 minutes covered with aluminum foil. To serve: Dish out onto plates and garnish with the sliced duck breast, crisped up skin, and the apricot puree. Or place entire rice at center of table with garnishes on top and let guests serve themselves.

Ingredients you will need

Duck Breast

Apricot

Rice

Equipment you will use

Aluminum Foil

Oven