Europe
Portuguese Arroz de Pato
Chef-tested recipe
Stock-rich baked rice layered with tender duck, smoky chouriço, and bacon
Arroz de pato is a celebratory Portuguese duck-rice bake built in stages. The duck is first simmered with aromatics until tender, then shredded while its deeply flavoured broth cooks the rice. Chouriço and bacon bring smoke and savoury depth, and a brief oven finish creates the characteristic golden surface while keeping the centre moist. Using the duck stock in the rice is the detail that ties the whole dish together.
Recipe at a glance
- Servings
- 8 servings
- Prep Time
- 35 mins
- Cook Time
- 2 hours 15 mins
- Resting Time
- 10 mins
- Total Time
- 3 hours
- Cuisine
- Portuguese
- Course
- Main dishes
- Cooking Method
- Duck braising, stock-cooking, layering, and oven baking
- Difficulty
- Advanced
- Best Served With
- Best served with a crisp green salad, sautéed greens, roasted red peppers, olives, and a dry Portuguese red wine.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large stockpot with lidpaid link
- Fine-mesh strainerpaid link
- Wide heavy casserolepaid link
- Large baking dishpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Ladlepaid link
- Digital kitchen scalepaid link
Ingredients
For the duck and stock
- Whole duck, giblets removed: 2200 g
- Fine sea saltpaid link: 20 g
- Freshly ground black pepper: 5 g
- Yellow onion, quartered: 300 g
- Carrots, cut into large pieces: 250 g
- Celery stalks, cut into large pieces: 150 g
- Garlic cloves, crushed: 30 g
- Bay leaves: 2 g
- Flat-leaf parsley stems: 30 g
- Dry red wine: 300 ml
- Cold water: 3000 ml
For the rice and assembly
- Portuguese chouriço, sliced: 250 g
- Smoked bacon, cut into small batons: 150 g
- Extra-virgin olive oilpaid link: 50 ml
- Yellow onion, finely diced: 300 g
- Garlic cloves, finely grated: 20 g
- Portuguese Carolino rice or medium-grain ricepaid link: 600 g
- Reserved hot duck stock: 1350 ml
- Flat-leaf parsley, chopped: 30 g
Preparation Overview
Pat the duck dry, season it, and cut the vegetables for the stock. After braising, strain and degrease the broth while it is still warm. Shred the duck into bite-size pieces and reserve attractive chouriço slices for the top of the baking dish.
Method
Season the duck inside and out with half of the salt and all of the black pepper.
Place the duck in a large stockpot with the quartered onion, carrots, celery, crushed garlic, bay leaves, parsley stems, red wine, and cold water.
Bring slowly to a simmer, skim the surface, partly cover, and cook gently for 75 to 90 minutes until the leg meat pulls easily from the bone.
Lift out the duck and cool until safe to handle. Strain the broth, discard the aromatics, and skim off excess fat while reserving 1350 ml broth.
Remove the duck skin and bones, then shred the meat into bite-size pieces.
Heat the oven to 200°C. Cook the bacon in a wide casserole over medium heat for 4 minutes, then add two-thirds of the chouriço and cook for 2 minutes.
Add the olive oil and diced onion and cook for 6 minutes until soft. Stir in the grated garlic for 30 seconds.
Add the rice and stir for 2 minutes so every grain is coated, then pour in the hot reserved duck stock and add the remaining salt.
Simmer uncovered for 8 to 10 minutes, stirring once, until the rice is partly cooked but still firm and some broth remains.
Spread half of the rice in a large baking dish, distribute the shredded duck evenly, and cover with the remaining rice.
Arrange the reserved chouriço slices over the surface and bake for 20 to 25 minutes until the liquid is absorbed and the top is golden.
Rest for 10 minutes, scatter with parsley, and serve from the baking dish.
Beginner Technique Notes
Keep the duck broth at a gentle simmer so it remains clean-tasting rather than cloudy and greasy.
The rice must still be firm when it goes into the oven because it will finish cooking in the baking dish.
Measure the reserved stock rather than pouring it freely; too much liquid makes the finished rice soft.
Resting allows the rice to settle and makes the portions easier to lift without drying the dish.
Tips and Variations
Prepare and shred the duck one day ahead, then chill the strained broth so the fat can be lifted off easily.
Use Portuguese chouriço rather than fresh sausage for the expected smoky, garlicky flavour.
A small portion of shredded duck may be mixed through the rice while the rest remains as a central layer.
If the top colours too quickly, cover loosely with foil for the final few minutes.
Serving Ideas
- Cut generous squares or spoon portions directly from the baking dish, ensuring each serving receives duck, rice, bacon, and a slice of chouriço.
Storage
Cool within 2 hours and refrigerate for up to 3 days. Reheat covered at 170°C until the centre reaches at least 74°C, uncovering briefly to refresh the surface. Freeze individual portions for up to 2 months.
Nutritional Value
Allergen Notes
Contains celery and sulphites from red wine and possibly chouriço. Check bacon, sausage, wine, and stock ingredients for gluten, milk, mustard, or other allergens and cross-contact.
Frequently Asked Questions
What type of rice is best for arroz de pato?
Portuguese Carolino rice is ideal because it absorbs the duck stock while remaining cohesive. A medium-grain rice is the closest substitute.
Can I cook the duck in advance?
Yes. Braise and shred it one day ahead, refrigerating the meat and strained broth separately.
Why is the rice only partly cooked before baking?
The grains need enough firmness to absorb the remaining broth in the oven without becoming mushy.
Can I omit the wine?
Yes. Replace it with the same volume of water and add a small squeeze of lemon to the finished stock if it needs brightness.
