Arroz de Pato (Portuguese Duck Rice)
In short: Shredded duck simmered until tender, layered with rice cooked in its own broth, topped with chouriço and baked until crisp. It takes about 2 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 10 min
- Total
- 2 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 510 kcal
Arroz de pato is a Sunday and celebration dish in northern and central Portugal. The duck is simmered first, which gives a rich broth for cooking the rice, then the meat is shredded and layered between two beds of rice. Slices of chouriço and the chopped skin go on top, and the dish bakes until the surface is crisp and golden. It is rich, a little smoky, and easy to prepare in stages.
Instructions
- Put the duck legs, halved onion, carrot, garlic, bay leaves and salt in a large pot with the water. Bring to a boil, skim the foam, then simmer partly covered for 1 hour 15 minutes, until the meat pulls easily from the bone.
- Lift out the legs and strain the broth. Skim off most of the fat and keep 550 ml (2 1/4 cups) of broth hot for the rice. Save the rest for soup.
- When the duck is cool enough to handle, pull the meat from the bones in large shreds. Chop the skin into small pieces and discard the bones.
- Heat the oven to 200°C (400°F). In a wide pot, cook the chopped onion in the olive oil for 8 minutes until soft, add the garlic for 1 minute, then stir in the rice for 2 minutes until glossy.
- Pour in the wine and let it bubble for 1 minute, then add the hot broth, salt and pepper. Simmer uncovered for 10 minutes, until most of the liquid is absorbed and the rice is slightly underdone.
- Spread half the rice in a baking dish about 30 x 22 cm (12 x 9 in). Scatter the shredded duck over it and cover with the remaining rice. Arrange the chouriço slices and chopped skin on top.
- Bake uncovered for 20 to 25 minutes until the top is crisp and the chouriço edges are browned. Rest for 5 minutes, sprinkle with parsley and serve from the dish.
Tips
- Keep the duck skin and chop it small. Scattered on top, it crisps in the oven and gives the rice a rich flavor.
- No duck legs? Bone-in chicken thighs work too, with a shorter simmer of about 35 minutes.
Questions and answers
Can I make arroz de pato ahead of time?
Cook the duck and broth a day ahead and keep them in the fridge. Assemble and bake the rice just before serving so it stays moist inside with a crisp top.
What can I do with the leftover duck broth?
Use it as the base for a soup with rice or small pasta, or freeze it for up to 3 months. Skim the fat first and keep it for roasting potatoes.
What do you serve with arroz de pato?
A green salad or sautéed greens and a chilled young wine suit it well. The dish is rich, so keep the sides light.
How long does it take to make Arroz de Pato (Portuguese Duck Rice)?
About 2 h 35 min in total: 25 min of preparation and 2 h 10 min of cooking.
How many calories are in Arroz de Pato (Portuguese Duck Rice)?
About 510 kcal per serving, with 25 g of protein, 44 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 44 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
