Arroz de pato

Esta receita é feita no mesmo dia mas em 2 etapas.

Vai precisar de…
1 peito de pato de 500g
1 alho poró (parte branca)
2 dentes de alho
1 cebola cortada em 4
1 cenoura cortada em 4
4 talos de salsão
10 talos de salsa
2 colheres de sobremesa de azeite de oliva para refogar
2 colheres de cafezinho de Sal

Vamos começar…

1 – Lave o peito de pato com um limão e rapidamente enxague em agua corrente,
2- Lave e descasque e corte em quatro a cebola, a cenoura, pique o alho, o salsão, a salsa, o alho porro e reserve.
3- Refogue os alhos e a cebola no azeite até dourar em fogo médio depois acrescente o pato e deixe dourar, por uns 15 a 20 minutos, veja o ponto no filme.
4- Junte a cenoura e os talos de salsa e de salsão e acrescente 1litro de água fervendo, o sal e deixe ferver por cerca de 1:00 hora, com a panela tampada e se necessário acrescente mais água quente até que o pato esteja desfiando. (Não precisei colocar mais agua)
5- Retire o pato, descarte a pele e desfie grosseiramente. Coe o caldo e descarte os legumes. Reserve. (Rendeu um pouco mais de 4 xícaras de chá de caldo)

Segunda etapa:
Vai precisar de…

1 linguiça portuguesa ou 1 paio cortada em fatias bem finas
1 ½ xícara de arroz lavado
1 cebola picada
1 dente de alho picado
1 folha de louro
1 pimenta cayena seca picada
1 colher de cafezinho rasa de pimenta do reino moída
2 colheres rasas de cafezinho de sal
8 azeitonas verdes picadas
1 colher de sopa de Azeite de oliva

Enquanto o peito de pato cozinha….
Vamos preparar para a segunda etapa…

1- Corte o paio em fatias bem finas.
2- Lave, descasque e pique o alho, a cebola e as azeitonas. Reserve.
3- Depois do pato já desfiado comece a etapa final da receita..
4- Refogue a cebola e o alho no azeite por 5 minutos em fogo médio.
5- Junte a linguiça e refogue por 2 minutos, junte o pato desfiado e o louro.
6- Acrescente o arroz e misture bem, espere 2 minutos e junte 4 xícaras do caldo quente que cozinhou e coou do pato e se precisar complete com agua quente. (não precisei completar)
7- Cozinhe com a panela meio tampada. Depois que o caldo secar um pouco junte as azeitonas, as pimentas, misture e prove o sal. Prove o ponto do arroz e desligue o fogo quando ainda estiver úmido. (Esta etapa demora uns 15 minutos). Após desligar tampe a panela e deixe por mais 5 minutos.

É um prato único!! Servem de 6 a 8 pessoas
Delicioso! Obrigada Milena pela receita!!!

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