Arroz de pato: duck rice

Portugal

The definitive Portuguese rice dish — duck legs braised until the meat falls from the bone, the braising liquid used to cook short-grain rice with chouriço, and the cooked rice returned to a high oven to form a caramelised top crust. It is simultaneously a braise, a rice pilaf, and a gratin — three techniques in one dish, producing a result of extraordinary depth. The caramelised top crust is the definitive characteristic — the rice grains on the surface caramelise and crisp in the oven's heat while the interior remains moist and flavoured from the duck braising liquid. Slices of chouriço are arranged across the top before baking, adding smoke and paprika to the surface crust.

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