Arroz de Pato de Frigideira

Before you start

• Portion the chorizo correctly.

  Ensure you leave half of your chorizo ring whole to boil in the broth. The other half must be sliced raw to act as the crispy garnish during the final bake.

Ingredients

• duck legs1 1/2 lb
• Spanish dry-cured chorizo4 oz
• thick-cut smoked bacon4 oz
• yellow onion1 large
• carrot1 large
• garlic3 large
• bay leaves2 med
• dry white wine1/2 cup
• whole black peppercorns1 tsp
• coarse salt1 tsp
• water5 cup
• Arborio rice1 1/2 cup
• yellow onion1 small
• garlic2 small
• fresh parsley1 tbsp
• extra virgin olive oil1 tbsp

Method

1. 01

   Pressure-cook the meat and aromatics to extract the deeply savory broth.

   In an Instant Pot or pressure cooker, combine the duck legs, the whole piece of chorizo, bacon, halved large onion, carrot, smashed garlic, bay leaves, peppercorns, wine, salt, and water. Cook on high pressure for 35 minutes, then carefully release the pressure.

2. 02

   Strain the liquid and aggressively skim the bright orange fat.

   Transfer the duck, bacon, and whole piece of chorizo to a cutting board. Pour the broth through a fine-mesh sieve, discarding the spent vegetables. Carefully skim about 2 tablespoons of the bright orange fat from the surface of the broth and set it aside—this paprika-infused fat is the secret to the entire dish. Keep the remaining broth hot.

3. 03

   Discard the duck bones and prepare the cooked meats.

   Once the meat is cool enough to handle, remove and discard the duck skin and bones, shredding the meat into bite-sized pieces. Chop the boiled bacon into small pieces, slice the boiled chorizo into thin rounds, and set all the cooked meat aside.

4. 04

   Build the flavor base in a cast-iron skillet.

   Preheat the oven to 400°F. Heat a large cast-iron skillet over medium heat and add the reserved 2 tablespoons of duck fat. Sweat the diced small onion and minced garlic until translucent and fragrant, about 3 to 4 minutes.

5. 05

   Toast the dry rice in the fat to seal the starches.

   Add the unwashed Arborio rice directly to the skillet, stirring constantly for about 2 minutes until the edges turn slightly translucent. This critical step prevents the rice from disintegrating into mush during the simmer.

6. 06

   Simmer the rice with the broth and shredded meats.

   Pour 3 cups of the hot, strained duck broth into the skillet and bring to a steady simmer. Fold in the shredded duck, chopped bacon, and boiled chorizo rounds. Let it bubble uncovered for about 10 minutes, until the rice has absorbed most of the liquid but remains visibly wet.

7. 07

   Bake to crisp the top and form a socarrat crust on the bottom.

   Arrange the raw, thinly sliced chorizo in a decorative circular pattern over the wet rice. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes until the top is golden, the chorizo curls and crisps, and the bottom develops a deeply savory scorch. Let rest for 5 minutes, then garnish with parsley and a drizzle of olive oil before serving.

Notes

• Save the orange fat.

  Modern sensibilities might tempt you to discard the orange fat floating on the stock. Don't. It carries the smoked paprika and garlic from the sausage and provides the crucial foundational flavor that makes this dish authentic.

• Do not wash the Arborio rice.

  Arborio is used here because authentic Portuguese Carolino rice is hard to find in American supermarkets. Washing it strips away the exterior starch needed for the dish's signature creamy yet distinct texture.

• Find authentic Spanish or Portuguese chorizo.

  Avoid fresh, crumbly Mexican chorizo entirely—it will ruin the flavor profile. Seek out dry-cured Spanish chorizo, usually found near the deli section, as a perfect weeknight substitute for Portuguese chouriço.

• Split the prep across two days.

  To make this a true 30-minute weeknight meal, pressure cook the broth and shred the meat on a Sunday. Store the meat and strained broth in the fridge until you're ready to toast the rice and bake it on Tuesday night.