Arroz De Pato Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

8 ounces rice, calaspara

1.5 ounces sofrito, recipe below

2 1/2 cups duck stock

salt and freshly ground white pepper, to taste

olive oil, as needed

1/4 cup onion, chopped

3 cloves garlic, minced

1 tomato, peeled and diced

1 tablespoon pimenton

1 pinch saffron threads

2 tablespoons olive oil

2 duck, legs

1/2 onion, peeled and sliced

1 carrot, peeled and sliced

3 cloves garlic, sliced

3 cups duck fat

1 tablespoon white peppercorns

1 tablespoon coriander

2 pieces star anise

1/4 bunch thyme

1 bay leaf

1 sprig rosemary

kosher salt and pepper to taste

2 duck breast skinless

1 tablespoon duck fat

1/4 cup chorizo, sliced

2 tablespoons black olives, pitted and sliced

1/2 cup apricots, dried

1/4 cup white wine

1 tablespoon sherry vinegar

2 duck skin, crisped in oven, from the breast

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