Arroz Meloso de Pato
Creamy rice with duck.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Chico calla
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Rice cultivation in Spain was introduced by the Moors, and Valencia became a prominent rice-growing region. Arroz meloso, meaning 'melodious' or 'creamy' rice, evolved from traditional paella and arroz caldoso (soupy rice) dishes. The addition of duck reflects the hunting traditions and availability of waterfowl in certain regions of Spain.
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Arroz Meloso de Pato, while not as universally famous as paella, holds significance in Spanish regional cuisine. It's a dish often enjoyed during special occasions and family gatherings, particularly in areas with a strong culinary connection to duck.
Regional Variations
The specific preparation and ingredients can vary regionally. Some regions might use different types of duck or include locally sourced vegetables. The type of broth used also influences the final flavor.
Family Tradition
Like many rice dishes in Spain, Arroz Meloso de Pato is often passed down through generations, with each family having their own unique recipe and techniques.
Festive Occasions
Due to its rich flavor and somewhat elaborate preparation, it is often reserved for special occasions such as Christmas, Easter, or family celebrations.
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Arroz Meloso de Pato offers a rich and savory flavor profile, combining the earthiness of duck with the creamy texture of the rice and the subtle sweetness of vegetables.
The primary flavor comes from the duck, often confit or roasted, providing a deep, savory, and slightly gamey taste. Sofrito, a base of sautéed onions, garlic, tomatoes, and often peppers, adds sweetness and depth. The rice, typically bomba or a similar short-grain variety, absorbs the flavors of the broth and other ingredients, resulting in a creamy, almost risotto-like texture. Herbs like rosemary, thyme, or parsley contribute aromatic notes. Depending on the recipe, the dish may include mushrooms, which adds earthy notes, or saffron, adding a subtle floral and slightly bitter complexity and a vibrant color. Sometimes, a touch of wine, either red or white, is added for further depth.
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Broth is Key
Use a high-quality duck or chicken broth for the best flavor. Homemade is always preferable, but a good quality store-bought broth will also work. Consider using a combination of both duck and chicken broth for complexity.
Rice Matters
Use a short-grain rice like bomba or arroz redondo, which absorbs liquid well and maintains its shape, creating the desired creamy texture.
Low and Slow
Cook the rice over medium-low heat, stirring frequently, and adding broth gradually to ensure even cooking and prevent sticking. Patience is key to achieving the perfect creamy consistency.
Duck Preparation
Confit duck legs are a popular choice, as the slow cooking renders the fat and intensifies the flavor. If roasting a whole duck, be sure to reserve the drippings for the broth.
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