Duck risotto (Maria Fernanda Sousa's Arroz de pato) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 124) by Madhur Jaffrey

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Notes about this recipe

  • Eat Your Books

    Despite the title, this dish is a baked dish with layers of flavoursome cooked rice and duck meat. Recipe recommends the stock is made the day before. Can substitute Portuguese chouricos pork sausages for chorizo pork sausages. Serve with a salad or as part of a grand banquet.

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