Portuguese
Arroz de Pato
A traditional Portuguese duck rice baked until the top is lightly crisp, with shredded duck, savoury broth, and slices of chouriço. The rice absorbs the duck cooking liquor before going into the oven, giving the dish its deep, homely flavour.
Watch it madeDepósito a Prazo · 10:42
Ingredients
- duck legs2 medium
- Portuguese chouriço80g
- smoked bacon or presunto40g
- carolino rice or short-grain rice160g
- yellow onion1 small
- garlic cloves2
- carrot1 small
- bay leaf1
- whole cloves2
- olive oil1 tbsp
- dry white wine60ml
- duck cooking broth400ml
- egg yolk1
- saltto taste
- black pepperto taste
Method
- Place the duck legs in a pot with the chouriço, bacon or presunto, carrot, half the onion studded with the cloves, bay leaf, a pinch of salt, and enough water to cover.
- Bring to a gentle simmer, skim the surface, and cook for 1 hour to 1 hour 15 minutes, until the duck is tender and pulls easily from the bone.
- Lift out the duck, chouriço, and bacon, then strain and reserve the cooking broth.
- Discard the duck skin and bones, shred the meat, dice the bacon, and slice the chouriço into thin rounds for topping.
- Finely chop the remaining half onion and the garlic.
- Heat the olive oil in a saucepan and gently sauté the chopped onion and garlic until soft and golden.
- Add the rice and stir for 1 minute so the grains are coated in the fat.
- Pour in the white wine and let it reduce almost completely.
- Add 400ml of hot reserved duck broth, season with black pepper and salt if needed, and simmer for 10 to 12 minutes, until the rice is nearly cooked but still slightly firm.
- Heat the oven to 200°C.
- Fold the shredded duck and diced bacon through the rice, then spoon everything into a small ovenproof dish.
- Brush the surface lightly with beaten egg yolk and arrange the chouriço slices on top.
- Bake for 18 to 22 minutes, until the rice is fully cooked, the top is golden, and the chouriço has crisped at the edges.
- Rest for 5 minutes before serving so the rice settles and the flavours come together.
Common questions
Can I substitute the duck legs or chouriço if I can’t find them?
Yes. For duck, use duck confit legs or bone-in chicken thighs, though the flavor will be lighter. For chouriço, use smoked paprika sausage, Spanish chorizo, or another firm smoked sausage; keep the amount similar.
How long does Arroz de Pato take from start to finish?
Plan on about 2 to 2.5 hours total. The duck simmering takes 1 to 1 hour 15 minutes, then you still need time to shred, cook the rice, assemble, and bake or finish the top if your version does that.
What are the most common mistakes when making Arroz de Pato?
Overcooking the rice is the biggest one; it should be just tender before baking. Also avoid too much broth, which makes it soupy, and don’t skip reducing the wine, or the dish can taste sharp and underdeveloped.
How should I store leftovers, and does it reheat well?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven with a splash of broth or water to loosen it, or microwave gently. The rice will dry out if reheated too aggressively.
What should I serve with Arroz de Pato?
It’s rich enough to serve as the main dish. A simple green salad, sautéed greens, or roasted vegetables work well on the side. Serve it hot so the sausage topping stays fragrant and the rice remains moist.