Perfect Arroz de Pato on the Arteflame Grill

Introduction:

Creating the most flavorful and visually stunning dishes is made easy with the Arteflame grill. The Arteflame sears meat at over 1,000°F for a steakhouse-quality sear and allows you to cook all your other food on its flat top griddle. This Arroz de Pato recipe showcases the grill's versatility, providing a perfectly even sear without any grill marks and ensuring your food never burns. Always remember to remove the food from the grill when the internal temperature is 15°F below the target, as it will continue to cook after removal.

Ingredients:

• 2 duck breasts, skin on
• 1 cup Arborio rice
• 1/2 cup chopped onions
• 1/2 cup chopped red bell peppers
• 1/2 cup chopped tomatoes
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1/2 cup white wine
• 1/2 cup frozen peas
• 1/4 cup chopped parsley
• 1/4 cup sliced black olives
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the Grill: Fire up your Arteflame grill to medium-high heat to get it ready for grilling.
2. Sear the Duck Breasts: Season the duck breasts with salt and pepper. Place them skin-side down on the flat top griddle and sear for about 5-7 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes. Remove from the grill and let rest.
3. Cook the Vegetables: On the flat top griddle, add olive oil, chopped onions, bell peppers, and garlic. Sauté until softened.
4. Add the Rice: Add the Arborio rice to the griddle and stir to coat with the vegetables and oil. Cook for about 2 minutes.
5. Deglaze and Simmer: Pour in the white wine, stirring to deglaze the griddle. Add the chopped tomatoes and chicken broth. Simmer, stirring occasionally, until the rice is cooked and the liquid is absorbed, about 15-20 minutes.
6. Combine and Finish: Slice the seared duck breasts and stir them into the rice along with frozen peas, chopped parsley, and sliced olives. Cook for another 5 minutes until everything is heated through.
7. Serve: Remove the Arroz de Pato from the grill and serve immediately, garnished with additional parsley if desired.

Tips:

• Use a meat thermometer to ensure the duck breasts are cooked to the perfect temperature.
• Adjust the heat zones on the griddle to cook different components at the optimal temperature.
• Serve with a side salad for a complete meal.

Conclusion:

Grilling Arroz de Pato on the Arteflame grill is a delightful way to enjoy this rich and flavorful dish. The high heat and different heat zones of the Arteflame ensure perfectly seared duck breasts and a deliciously cooked rice mixture. Whether you're hosting a dinner party or enjoying a family meal, this recipe will impress with its taste and simplicity. Try it today and elevate your culinary game with the Arteflame grill!