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Arroz de Pato


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[efav-link]


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Nome da preparação: Arroz de Pato


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Aplicação do Cardápio:


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Ingredientes e Medidas

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Óleo de girassol


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Pato inteiro cortado, sem pele


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Água


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Cebola picada


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Alho picado


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Vinho tinto seco


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Tomilho


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Alecrim


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Louro


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Água fervente


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Arroz parboilizado


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Paio cortado em rodelas finas


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Salsinha


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Cebolinha


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Rendimento

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Modo de Preparo

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• Numa panela, em fogo alto coloque óleo, doure pato inteiro, sem a pele temperado com sal e pimenta-do-reino moída a gosto pingando água conforme for dourando o pato (+/- 10 minutos).
• Adicione cebola e alho. Doure por mais 1 minuto.
• Incorpore vinho tinto seco, tomilho e alecrim, louro e deixe evaporar o álcool.
• Despeje água fervente, tampe a panela e deixe cozinhar por 1 ½ hora.
• Com uma escumadeira, retire os galhos do tomilho e alecrim e os pedaços de pato da panela.
• Com um garfo, desfie a carne grosseiramente.
• Na panela com o caldo, junte arroz parboilizado e leve ao fogo médio até o arroz cozinhar (+/- 15 minutos). A
pague o fogo, junte o pato desfiado, salsinha e cebolinha picadas a gosto, misture bem.
• Em uma travessa de servir, coloque o arroz de pato e enfeite com rodelas de paio.


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*Os resultados aparecerão abaixo.


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Novos valores calculados de acordo com o número de pessoas informado:


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Óleo de girassol

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Pato inteiro cortado, sem pele

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Água

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Cebola picada

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Alho picado

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Vinho tinto seco

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Tomilho

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Alecrim

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Louro

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Água fervente

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Arroz parboilizado

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Paio cortado em rodelas finas

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Salsinha

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Cebolinha

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Veja outras receitas:


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  • Entrada
  • Acompanhamento
  • Prato Principal
  • Sobremesa