Arroz de Pato

If you want to add more gluten free and dairy free recipes to your recipe box, Arroz de Pato might be a recipe you should try. This recipe serves 8 and costs $7.83 per serving. This beverage has 2825 calories, 65g of protein, and 269g of fat per serving. This recipe is liked by 13 foodies and cooks. Head to the store and pick up bay leaf, olive oil, duck, and a few other things to make it today. It is brought to you by Food Republic. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 96%, this dish is amazing. If you like this recipe, you might also like recipes such as Arroz A La Mexicana, Arroz Pilaf, and Arroz Non Pollo.

Servings: 8

 

Ingredients:

1 bay leaf

2 tablespoons black olives, pitted and sliced

1 carrot, peeled and sliced

1/4 cup chorizo, sliced

1 tablespoon coriander

1/2 cup apricots, dried

2 duck, legs

2 duck skin, crisped in oven, from the breast

2 1/2 cups duck stock

2 duck breast skinless

1 tablespoon duck fat

3 cups duck fat

3 cloves garlic, minced

3 cloves garlic, sliced

2 tablespoons olive oil

olive oil, as needed

1/4 cup onion, chopped

1/2 onion, peeled and sliced

1 tablespoon pimenton

8 ounces rice, calaspara

1 sprig rosemary

1 pinch saffron threads

salt and freshly ground white pepper, to taste

1 tablespoon sherry vinegar

2 pieces star anise

1/4 bunch thyme

1 tomato, peeled and diced

1 tablespoon white peppercorns

1/4 cup white wine

2 ounces sofrito, recipe below

Equipment:

oven

frying pan

aluminum foil

sauce pan

wooden spoon

spatula

Cooking instruction summary:

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. Remove from pan and set aside. 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. 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. Add the saffron threads and cook 2 minutes more. Then, add the diced tomato and cook over medium heat unitl all moisture is gone. 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. Add the sherry vinegar, then puree in vita-prep (or blender) at high speed until smooth. Pre-cook rice: Place the 1.5 ounces of sofrito in heavy-bottomed rondeau. Add additional 1/4 cup of olive oil. Place over medium-low heat. Add the rice and toast, constantly stirring with rubber spatula or wooden spoon. Add 12 ounces of the stock and mix well. 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.) 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, Spread rice along the bottom in even layer. Add the duck confit, chorizo, olives, and season with salt and pepper. 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. 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.

 

Step by step:


1. 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.

2. Remove from pan and set aside.

3. 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.

4. 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.

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

6. 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.


Add the sherry vinegar, then puree in vita-prep (or blender) at high speed until smooth. Pre-cook rice

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

2. Add additional 1/4 cup of olive oil.

3. Place over medium-low heat.

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

5. Add 12 ounces of the stock and mix well.

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

7. 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.)

8. 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,

9. Spread rice along the bottom in even layer.

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

11. Mix well and flatten out again.

12. 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.

13. 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.


Nutrition Information:

Quickview
2802k Calories
63g Protein
267g Total Fat
33g Carbs
83% Health Score
Limit These
Calories
2802k
140%

Fat
267g
411%

  Saturated Fat
85g
537%

Carbohydrates
33g
11%

  Sugar
5g
6%

Cholesterol
447mg
149%

Sodium
594mg
26%

Alcohol
0.77g
4%

Get Enough Of These
Protein
63g
128%

Vitamin B12
8µg
140%

Selenium
69µg
99%

Vitamin B3
19mg
99%

Iron
14mg
79%

Phosphorus
758mg
76%

Vitamin B1
1mg
74%

Copper
1mg
66%

Vitamin B2
1mg
66%

Vitamin B6
1mg
65%

Vitamin E
8mg
57%

Vitamin A
2779IU
56%

Vitamin B5
4mg
49%

Vitamin D
6µg
45%

Zinc
6mg
45%

Vitamin K
41µg
39%

Potassium
1299mg
37%

Manganese
0.61mg
31%

Vitamin C
21mg
26%

Magnesium
96mg
24%

Folate
69µg
17%

Fiber
2g
10%

Calcium
87mg
9%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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