Arroz de Pato à Antiga: Old-Fashioned Duck Rice

Arroz de pato, a common sight in traditional Portuguese restaurants and family kitchens. Ryan Opaz

Arroz de Pato à Antiga: Old-Fashioned Duck Rice

Yield: 3 servings Time: 1 hour

• 1 whole duck, trimmed of excess fat
• 1/2 cured pig’s ear or strip of cured pork belly
• 1/2 pound cured ham
• 1 chouriço (smoked sausage), sliced into rounds, divided
• Freshly ground black pepper, to taste
• 1 clove
• Coarse salt, to taste
• Extra virgin olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced 2 cups uncooked agulha (long-grain) rice
• 1 tablespoon unsalted butter
• 1 bunch flat-leaf parsley

Preheat the oven to 375°F.

In a large pot set over medium heat, combine the duck, pig’s ear, cured ham, chouriço (reserve a few slices to top the dish), black pepper, and clove. Add salt as needed, since the cured meats add salt already. Add enough water to cover and bring to a boil and cook until the cured meats start to break apart and the duck is tender. Set aside and reserve the broth.