Emeril Lagasse’s Arroz de Pato with Braised Duck – Garden & Gun
The lauded chef shares a Portuguese rice dish from his new 34 Restaurant & Bar in New Orleans
Keywords
- Duck
- Food & drink
- Louisiana
- mains
- New Orleans
- Recipes
- Rice
- What's New
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Ingredients
- 2 tbsp. olive oil
- 1 small onion, peeled and grated
- 2 oz. <i>chouriço</i>, diced small
- 2 cloves garlic, thinly sliced
- 1½ cups Agulha rice
- 2½ cups duck or chicken stock
- 1 bay leaf
- Shredded meat from all of braised duck (recipe follows)
- ¼ cup olive oil
- 1 medium onion, diced
- 6 cloves garlic, thinly sliced
- Pinch of hot paprika
- 1½ cups port wine
- Salt and freshly ground white pepper
- 2 lb. duck legs
- 1 cup freshly squeezed orange juice
- 1½ cups duck or chicken stock
- 2 tbsp. sherry vinegar, or to taste
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