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Arroz de Pato, or duck rice, is a traditional Portuguese dish that has totally found a fan in me. Shredded duck meat is baked with rice and chorizo until it gets a crispy topping, and it’s served with orange wedges to balance it all out. It’s a hearty dish that definitely falls into the comfort food category – no wonder that it comes from the North of Portugal, where winters tend to be cold and people cook lots of stews and baked rice in their ovens.<\/p>\n
I first had duck race in a tasca in Lisbon, and I was stunned by the lovely freshness that a squeeze of fresh orange juice provided to this dish: it instantly lifted it and harmonized perfectly with the smoky chorizo that infuses the baked rice.<\/p>\n
In my show ‘Bom Dia Anne’, we enjoyed arroz de pato in a local restaurant near the small northern town of Mondim de Basto. They had prepared a huge duck rice for us, and my crew was more than happy to dig in (we didn’t manage to polish it off in the end!). You can watch it here.<\/p>\n
While it’s not hard to make this dish, it does require some time. I tend to make the broth and shred the meat a day in advance, and then assemble it all on the day I want to eat it. The dish can stay in the fridge for a day before baking, so it’s a great one to prepare ahead for a big meal with many people.<\/p>\n
The post Arroz de Pato (Portuguese Duck Rice)<\/a> appeared first on Anne's Kitchen<\/a>.<\/p>\n [ad_2] [ad_1] Arroz de Pato, or duck rice, is a traditional Portuguese dish that has totally found a fan in me. … Plus Arroz de Pato (Portuguese Duck Rice)<\/span>
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