Arroz de Pato

Name: Arroz de Pato
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 1 Ducks, whole (about 2–2.2 kg); 1 large Onions, halved; 1 Carrots, halved; 2 Bay Leaves; 6 Black Peppercorns; 1 tsp Salt; 2 l Water, enough to cover; 500g Carolino Rice, medium-grain Portuguese rice; 1 large Onions, finely chopped; 4 cloves of Garlic, minced; 100g Smoked Bacon, diced; 200g Chouriço, thinly sliced (reserve some slices for topping); 3 tbsp Olive Oil; 150ml White Wine, dry; 1.2 l Duck Stock, hot (from cooking the duck); 1 tsp Salt, fine, or to taste; 1 1/2 tbsp Olive Oil, for drizzling/brushing; 1 tbsp Flat-Leaf Parsley, chopped (optional garnish); Some Pepper (Black), freshly ground

Arroz de Pato is a comforting, fragrant Portuguese duck-and-rice casserole with tender shredded duck folded into richly seasoned rice, finished under slices of smoky chouriço and crisped bacon. The result is a deliciously savory, slightly caramelized top and a moist, flavorful interior—perfect for sharing on a weekend dinner. Serve with a simple salad or steamed greens to cut through the richness.

Arroz de Pato is a comforting, fragrant Portuguese duck-and-rice casserole with tender shredded duck folded into richly seasoned r... Show more

Traditional Portuguese Recipe

Health Grade

C · Balanced

Rating

4.0

Time

2 hrs

Price

2,90 €

Calories

972 kcal

one pot

gluten free

high protein

low carb

Method

Prep the ingredients

Pat the Duck dry and cut it into large pieces so it fits the pot. Halve one Onion for the broth and finely chop the other onion for the rice base. Peel and halve the Carrots, mince the Garlic, dice the Smoked Bacon, and slice the Chouriço thinly, keeping a few neat slices back for the topping.

Simmer the duck

Put the duck pieces, halved onion, carrots, the Bay Leaves, Black Peppercorns, 1 tsp of Salt, and 2 l of Water into a large pot. Bring it to a boil over medium-high heat, skim off any foam, then lower the heat and simmer gently for 50 minutes until the duck is very tender. Lift out the duck, strain and reserve the cooking liquid, keep it hot, and discard the vegetables and spices.

Sauté the base

Heat 3 tbsp of the Olive Oil in a wide, deep pan over medium heat. Add the Smoked Bacon and Chouriço and cook, stirring, until the fat starts to render and the edges take on a little color. Stir in the chopped onion and cook until soft and translucent, then add the Garlic for 30 seconds. Tip in the Carolino Rice, stir it well so every grain is coated, then pour in 150 ml of the White Wine and cook until it has mostly evaporated.

Cook the rice

Pour in the hot Duck Stock, about 1.2 l, season with the remaining salt and freshly ground Pepper (Black), and bring the pan to a gentle simmer. Cook for 15 minutes, stirring once or twice, until the rice is tender but still a little creamy and the liquid is mostly absorbed. While the rice cooks, shred the duck meat into bite-size pieces and discard the skin and bones.

Bake and finish

Heat the oven to 200° C while you assemble the dish. Spoon half the rice into a large baking dish, spread the shredded duck over it, then cover with the remaining rice. Arrange the reserved chouriço slices over the top and brush or drizzle with the remaining 1.5 tbsp olive oil. Bake for 20 minutes until the top is deep golden and the edges are crisp, then finish with the chopped Flat-Leaf Parsley and serve straight away.