Roman-style Duck Rice

Ingredients

In this adaptation of Arroz de pato to Roman cuisine, we incorporate Roman herbs and spices to infuse the rice with the flavors of the region. Additionally, we add a crispy duck skin topping to enhance the texture and provide a delightful crunch. These modifications give the dish a distinct Roman twist while still maintaining the essence of the original Portuguese recipe. We alse have the original recipe for Arroz de pato, so you can check it out.

• 1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the duck with salt and pepper, then place it in a roasting pan and roast for about 2 hours, or until the skin is crispy and the meat is tender.
3. 3.
   Remove the duck from the oven and let it cool slightly. Once cooled, shred the meat and set aside. Reserve the crispy skin for later use.
4. 4.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the Arborio rice to the pot and stir well to coat it with the oil and onion mixture.
6. 6.
   Pour in the white wine and cook until it evaporates.
7. 7.
   Gradually add the chicken broth, stirring constantly, until the rice is cooked al dente and most of the liquid has been absorbed.
8. 8.
   Stir in the shredded duck meat, dried oregano, dried thyme, and dried rosemary. Season with salt and pepper to taste.
9. 9.
   Cover the pot and let the flavors meld together over low heat for about 5 minutes.
10. 10.
    In the meantime, crisp up the reserved duck skin in a separate pan until golden and crispy.
11. 11.
    Serve the Roman-style Duck Rice hot, garnished with the crispy duck skin and fresh parsley.

Treat your ingredients with care...

• Duck — Make sure to roast the duck until the skin is crispy and the meat is tender. Shred the meat and reserve the crispy skin for garnishing.
• Arborio rice — Use Arborio rice for its creamy texture and ability to absorb flavors.

Tips & Tricks

• For an extra burst of flavor, add a splash of lemon juice to the rice before serving.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes over the dish.
• To make the dish more Roman, you can add a handful of chopped black olives to the rice during the cooking process.
• If you don't have Arborio rice, you can substitute it with Carnaroli or Vialone Nano rice.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Roman-style Duck Rice as a main course accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of crisp white wine.

Presentation advice

To enhance the presentation, place a crispy duck skin on top of each serving of rice and sprinkle some freshly chopped parsley over the dish. Serve it in a rustic clay pot for an authentic Roman touch.