Authentic Arroz de Pato Recipe - How to Make Traditional Portuguese Duck Rice

Arroz de Pato on the Arteflame Grill

Transform the traditional Portuguese Arroz de Pato into an outdoor culinary experience with the Arteflame grill. This recipe leverages the grill's unique ability to cook and infuse smoky flavors into the duck, creating a memorable dish that's perfect for outdoor gatherings.

Ingredients:
1 whole duck (about 4-5 lbs), prepared for grilling
2 cups of white rice
4 cups of chicken or duck broth, kept warm
1 large onion, finely chopped
2 cloves of garlic, minced
2 bay leaves
1/2 teaspoon of ground black pepper
1 teaspoon of salt
Olive oil for grilling
1 cup of white wine
Fresh parsley, chopped for garnish
Orange slices, for garnish (optional)

Equipment:
Arteflame grill / Rotisserie recommended
Grill-safe pan or Dutch oven
Aluminium foil

Instructions:

1. Preheat the Arteflame Grill: Let your Arteflame grill come to temperature.  Sear the duck over the center grill grate, then move it to the solid steel cooktop for bringing the inside up to temperature.  Place the rice directly on the cooktop.  NOTE: We recommend using the Arteflame Rotisserie for the duck to get it perfectly crispy with a lovely smokey flavor.

2. Grill the Duck: Season the duck with salt and pepper. Place the duck on the grill. Sear all sides until golden brown, about 5-7 minutes per side. Then, move the duck to the outer edge of the grill (cooler area), cover with aluminum foil, and allow it to cook through, approximately 1.5 hours. Occasionally check and rotate the duck to ensure even cooking. Once done, let it rest before shredding the meat, discarding the skin and bones.

3. Prepare the Rice: Put the rice directly on the flat cooktop. Add the onion and garlic, sautéing until translucent. Stir in the rice, coating it lightly with oil. Slowly pour in the white wine, stirring until it has mostly evaporated.

4. Combine Ingredients: Put a pan directly on the cooktop and add the hot broth, bay leaves, and shredded duck meat to the rice. Adjust the pan to a cooler part of the grill or reduce the heat under it to allow the mixture to simmer gently. Cover with aluminum foil and let it cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.

5. Crisp the Top (Optional): For a crispy top, move the pan over to the hotter part of the grill for a few minutes, watching carefully to avoid burning.

6. Serve: Remove the bay leaves. Garnish the Arroz de Pato with chopped parsley and orange slices for a fresh, vibrant finish. Serve directly from the grill pan, inviting your guests to dive into the rich, smoky flavors.

Conclusion:

Cooking Arroz de Pato on an Arteflame grill not only adds a delightful smoky flavor but also turns meal preparation into an engaging event. Perfect for outdoor chefs and culinary adventurers, this method brings a touch of Portuguese tradition to your backyard gatherings. Enjoy the rich, complex flavors of this classic dish with the unique twist that only an Arteflame grill can provide.

FAQs:

• Can I use chicken instead of duck? Yes, chicken can be a substitute, but the authentic flavor comes from the duck.
• What if I don't have white wine? Chicken broth or water with a tablespoon of vinegar can be used as a substitute.