Arroz Con Pato Recipe
This Arroz Con Pato recipe is easily right at the top of my most loved recipe list. Pamper everyone with Arroz Con Pato as Main Dish. The key ingredient in Arroz Con Pato is Poultry. It is a staple food of the South American people which has now gained popularity the world over. This Arroz Con Pato recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
1 4 1/2 pound fresh or frozen (thawed) duckling
2 tablespoons olive or salad oil
4 cups water
2 chicken-flavor bouillon cubes or envelopes
1/2 teaspoon cumin
Salt
Cracked black pepper
1 1/2 cups regular long-grain rice
1 cup frozen peas
1 4-ounce jar diced pimentos, drained
1/4 cup orange marmalade
Directions
1. Remove giblets and neck from inside duckling; refrigerate to use in soup another day. Discard excess fat from body cavity. With poultry or kitchen shears, cut duckling into quarters; trim excess skin and fat from pieces. Rinse duckling pieces with running cold water. Drain duckling pieces well and pat dry with paper towels.
2. In 5- to 8-quart oven-safe Dutch oven over medium heat, in hot olive oil, cook 2 duckling pieces at a time until well browned on all sides, removing pieces to plate as they brown. Discard any fat from Dutch oven. Return duckling pieces to Dutch oven; add water, bouillon, cumin, 1 teaspoon salt, and 1/4 teaspoon cracked pepper; heat to boiling.
3. Cover Dutch oven and bake in 350°F. oven 1 hour and 15 minutes or until duckling is fork-tender, turning duckling pieces occasionally for even cooking.
4. With slotted spoon, remove duckling to platter; keep warm. Skim fat from liquid remaining in Dutch oven; stir in rice. Cover and bake 35 minutes or until rice is tender and all the liquid is absorbed.
5. Stir peas and pimentos into rice mixture in Dutch oven; arrange duckling pieces on rice mixture. Continue baking 15 minutes or until peas are tender.
6. Meanwhile, in small saucepan over low heat, heat orange marmalade and 1/8 teaspoon salt until marmalade melts. Just before serving, with pastry brush, brush duckling pieces with marmalade mixture.
2. In 5- to 8-quart oven-safe Dutch oven over medium heat, in hot olive oil, cook 2 duckling pieces at a time until well browned on all sides, removing pieces to plate as they brown. Discard any fat from Dutch oven. Return duckling pieces to Dutch oven; add water, bouillon, cumin, 1 teaspoon salt, and 1/4 teaspoon cracked pepper; heat to boiling.
3. Cover Dutch oven and bake in 350°F. oven 1 hour and 15 minutes or until duckling is fork-tender, turning duckling pieces occasionally for even cooking.
4. With slotted spoon, remove duckling to platter; keep warm. Skim fat from liquid remaining in Dutch oven; stir in rice. Cover and bake 35 minutes or until rice is tender and all the liquid is absorbed.
5. Stir peas and pimentos into rice mixture in Dutch oven; arrange duckling pieces on rice mixture. Continue baking 15 minutes or until peas are tender.
6. Meanwhile, in small saucepan over low heat, heat orange marmalade and 1/8 teaspoon salt until marmalade melts. Just before serving, with pastry brush, brush duckling pieces with marmalade mixture.
