Ingredients

Equipment Needed

• •Large heavy pot or Dutch oven with lid
• •Wide oven-safe pan or traditional clay pot (about 30cm)
• •Fine mesh sieve

Instructions

1. 1

   Season and sear the duck

   Season the duck quarters generously with salt and pepper. In a large heavy pot or Dutch oven, heat a thin film of olive oil over medium-high heat. Sear the duck pieces skin-side down until deeply golden, about 8 minutes. Don't move them. Let the fat render and the skin crisp. Flip and sear the other side for 3 minutes. Remove and set aside. Pour off all but 2 tablespoons of the rendered fat (save the rest for cooking potatoes another day).

   That rendered duck fat is liquid gold. Don't you dare throw it away. Keep it in a jar in the refrigerator for roasting potatoes.
2. 2

   Build the braising liquid

   In the same pot with the reserved fat, add the quartered onion, smashed garlic, bay leaves, and thyme. Cook until the onion softens and takes on color, about 5 minutes. Pour in the wine and let it bubble for a minute, scraping up any browned bits from the bottom. Add the water and bring to a simmer.

3. 3

   Braise the duck

   Return the duck pieces to the pot. The liquid should come about two-thirds up the sides of the meat. Cover and reduce heat to low. Let it braise gently for 2 to 2.5 hours, until the meat wants to fall from the bone. You're not in charge here; the duck tells you when it's ready. The meat should pull apart with no resistance.

   Dona Fernanda in Braga told me: if you have to tug the meat from the bone, it's not ready. When it surrenders willingly, it's done.
4. 4

   Shred the meat and strain the broth

   Remove the duck from the pot and let it cool slightly. Strain the braising liquid through a fine sieve into a large measuring jug, pressing on the solids. You should have about 5 cups of rich broth. Skim some of the fat from the surface if you like, but leave some for flavor. Shred the duck meat with two forks, discarding the skin and bones. The pieces should be irregular, rough. No knife. You want textures that catch the rice.

5. 5

   Start the rice

   Preheat your oven to 200°C (400°F). In a wide oven-safe pan or clay pot, heat the olive oil over medium heat. Add the diced onion and cook slowly until soft and translucent, about 10 minutes. Add the diced presunto and cook until it renders some fat and turns golden at the edges. Add the rice and stir to coat every grain with the fat. Toast it for 2 minutes, until you smell a nutty fragrance.

6. 6

   Cook the rice in the broth

   Pour 4 cups of the reserved duck broth over the rice. It will sizzle and steam. Stir once, then let it simmer over medium heat until most of the liquid is absorbed but the rice is still slightly underdone, about 12 minutes. The rice will finish in the oven. Taste the broth and adjust the seasoning. Remember, the duck was seasoned, so taste before adding salt.

7. 7

   Layer and bake

   Fold the shredded duck meat into the rice, distributing it evenly. If the mixture seems dry, add a splash more broth. It should be creamy, almost wet. Smooth the top and arrange the chouriço slices over the surface in a single layer. Transfer to the oven and bake uncovered for 25 to 30 minutes, until the top is golden and the chouriço has crisped at the edges. The rice should form a crust on top while staying tender beneath.

   That golden crust is the prize. Every Portuguese table has someone who claims it belongs to them. At my dinners, I serve it family-style and watch people reach for it first.
8. 8

   Rest and serve

   Remove from the oven and let it rest for 5 minutes. The steam trapped inside will finish cooking the rice and settle the flavors. Scatter fresh parsley over the top if you like. Bring the whole pot to the table. This is a dish meant to be served family-style, with everyone reaching in, fighting over the crispy bits. Serve with a simple green salad dressed with olive oil and lemon.

Chef Tips

• •Use a whole duck, not just breasts. The legs and thighs have more fat and connective tissue, which melts during braising and enriches everything. The breast alone would be too lean and dry.
• •Chouriço, not chorizo. Portuguese chouriço is smoked and seasoned with garlic and paprika, but it's different from Spanish chorizo. If you can't find Portuguese chouriço, a good quality smoked Spanish chorizo will work, but know that the flavor profile shifts.
• •The rice matters. Carolino is the Portuguese medium-grain rice that absorbs liquid beautifully while holding its shape. Arborio works as a substitute. Long-grain rice will not give you the right texture.
• •Some families add sliced orange or orange zest to the braising liquid. The acidity cuts through the richness. Avó Leonor's sister in Porto did this. It's not traditional to Braga, but I won't tell anyone if you try it.

Advance Preparation

• •The duck can be braised a day ahead. Cool the meat in the strained broth and refrigerate. The fat will solidify on top, making it easy to skim. Bring to room temperature before continuing with the rice.
• •Once assembled and baked, arroz de pato is best served immediately. The crispy top softens as it sits. If you must reheat, blast it under a hot grill to re-crisp the surface.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)