Arroz de Pato (Portuguese Duck Rice)
This classic Portuguese Arroz de Pato features tender, shredded duck meat layered with rice cooked in a rich duck broth. It's a comforting and flavorful dish, perfect for a hearty meal.
An original recipe by Forkin
- Total time
- 3 hr 10 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
duck
- 1 pcswhole duck
- 1 pcsyellow onion, halved
- 2 clovegarlic, peeled
- 2 pcsbay leaf
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1 tspsmoked paprika
rice
- 100 gchorizo, sliced
- 1 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 2 cupshort-grain rice
- 1 tbspolive oil
garnish
- 2 tbspparsley, fresh, chopped
Equipment
oven-safe pot · fine-mesh sieve · large pot · baking dish · cutting board · knife
The method
Step by step
- 1
Place the whole duck in a large pot with the halved onion, peeled garlic, bay leaves, salt, and pepper.
About 5 min
Cook’s note: Ensure the duck fits snugly in the pot to minimize the amount of water needed.
- 2
Cover the duck with cold water, bring to a boil, then reduce heat to a simmer.
About 10 min
- 3
Simmer for 1.5 to 2 hours, or until the duck is very tender and easily falls off the bone.
About 2 hr
Cook’s note: Skim off any foam or impurities that rise to the surface during simmering.
- 4
Carefully remove the duck from the pot and set it aside to cool.
About 5 min
Cook’s note: Reserve the cooking liquid; this will be your duck broth for the rice.
- 5
Once cool enough to handle, shred the duck meat from the bones, discarding skin and bones.
About 15 min
Cook’s note: You can use two forks to easily shred the meat.
- 6
Strain the duck broth through a fine-mesh sieve into a separate bowl, discarding the solids.
About 5 min
Cook’s note: Measure out the required amount of broth for the rice (approximately 750ml, or 3 cups).
- 7
Preheat your oven to 200°C (390°F).
About 10 min
- 8
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
About 2 min
- 9
Add the finely chopped onion and cook until softened, about 5-7 minutes.
About 7 min
- 10
Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 11
Add the short-grain rice to the pot and stir to coat all the grains with the onion mixture.
About 2 min
Cook’s note: This step helps the rice absorb flavors and prevents sticking.
- 12
Pour in the reserved duck broth and bring the mixture to a boil.
About 5 min
Cook’s note: Ensure the broth is hot when adding to the rice to maintain temperature.
- 13
Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until most of the liquid has been absorbed.
About 12 min
Cook’s note: Do not stir the rice during this stage to allow it to cook evenly.
- 14
Remove the pot from the heat and gently stir in half of the shredded duck meat.
About 2 min
- 15
Spread the rice and duck mixture evenly in the pot or transfer to a baking dish.
About 2 min
- 16
Arrange the remaining shredded duck meat and sliced chorizo on top of the rice.
About 2 min
Cook’s note: Make sure the chorizo is evenly distributed for flavor in every bite.
- 17
Bake for 15-20 minutes, or until the top is golden brown and slightly crispy.
About 20 min
Cook’s note: For extra crispiness, you can briefly use the broiler for the last few minutes, watching closely to prevent burning.
- 18
Remove from the oven and let it rest for 10 minutes before serving.
About 10 min
Cook’s note: This resting period allows the flavors to meld and the rice to fully set.
- 19
Garnish with fresh chopped parsley before serving.
About 1 min
Keep it good
Store leftover Arroz de Pato in an airtight container in the refrigerator.
Reheat in the oven or microwave until thoroughly warm, adding a splash of broth or water if it seems dry.
More recipes
All recipesappetizer
Argentinian Beef Empanadas
These savory empanadas feature a flavorful ground beef filling encased in a tender, flaky dough. Perfect as an appetizer or a light meal, they are a beloved classic in Argentinian cuisine.
1 hr 20 min 835 kcalbeverage
Pain de Singe (Baobab Fruit Drink)
This refreshing Senegalese drink, known as 'monkey bread' due to the baobab fruit's texture, is a delightful blend of tart and sweet. It offers a unique flavor profile and a good source of vitamin C. Enjoy it chilled as a revitalizing beverage.
2 hr 15 minsnack
Biltong
Biltong is a traditional South African cured and air-dried meat snack, distinct from jerky in its preparation method. This recipe uses a classic spice blend and vinegar marinade to produce a savory, chewy treat with a rich, meaty flavor.
5 days 8 hr 402 kcalside dish
Quick Cucumber and Daikon Tsukemono
Experience the vibrant crunch and refreshing tang of this quick Japanese tsukemono. Thinly sliced cucumber and daikon radish are lightly salted, then bathed in a zesty brine infused with rice vinegar, soy sauce, and a hint of ginger and chili. This easy-to-make side dish offers a perfect balance of savory, sweet, and acidic flavors, ideal for brightening any meal.
45 min 21 kcalmain course
Milanesa Napolitana
Milanesa Napolitana is a popular Argentine dish, featuring a breaded and fried thin cut of beef or chicken, topped with tomato sauce, ham, and melted cheese. It's a comforting and flavorful main course that's perfect for a family meal.
45 min 1,022 kcalbreakfast
Bubur Ayam
Bubur Ayam is a comforting Indonesian chicken porridge, perfect for breakfast. This savory dish features tender rice porridge topped with shredded chicken, a flavorful broth, and a variety of fresh garnishes.
1 hr 20 min 408 kcalsnack
Quick Fromage de Brebis Snack
Experience the rustic elegance of France with this effortless snack, showcasing the rich, tangy notes of sheep's milk cheese. Paired with crisp baguette slices and a sweet drizzle of honey, it's a harmonious blend of textures and flavors. This quick assembly creates a sophisticated bite perfect for any occasion.
5 min 310 kcal