Arroz de pato (Portuguese duck rice)

Ingredients

• 2duck legs
• 454 g (1 lb)duck breasts
• 113 g (4 oz)smoked bacon, in a slab, chunks or thick slice
• 142 g (5 oz)chourico, or Spanish chorizo
• 1carrot
• 1 smallgarlic clove
• 1bay leaf
• 1 small-medium (or 1/2 large)onion
• 120 ml (1/2 cup)red wine
• 1 litre (4 1/4 cups), approximatelywater
• The remaining onion, duck meat, chourico, bacon and duck stock from abovereserved ingredients
• 30 ml (2 tbsp)olive oil
• 2 clovesgarlic
• about 278 g (1 1/2 cups)long-grain rice, such as basmati

Instructions

1. 1

   Simmer the duck

   Put the duck legs and breasts in a medium-large pot. Halve the chourico and add one half, along with the bacon (cut into a few chunks if it is a slab), carrot, unpeeled small garlic clove and bay leaf. Cut a wedge from the onion and add it, then pour in the wine and water, adding enough water to just cover the ingredients. Cover and bring to the boil over medium-high heat, then reduce to a simmer and cook for about 35–40 minutes, until the duck is cooked through.

2. 2

   Prepare the meat

   Lift the duck, chourico and bacon out of the pot and leave them to cool for a minute. Pull the meat from the duck legs, then return the bones and skin to the pot and simmer for about 20 minutes more. Shred the duck meat, discarding skin and fat, and finely chop the bacon and the chourico that cooked in the stock.

3. 3

   Strain the stock

   Take the stock off the heat and let it cool slightly. Skim off as much fat from the surface as you can, then strain the stock and discard the bones, carrot and other solids. If preparing ahead, cool the stock until just warm and refrigerate it overnight so the fat firms up for easier removal; refrigerate the prepared meats in separate containers too.

4. 4

   Prepare the oven

   When ready to finish the dish, finely chop the remaining onion and finely chop or crush the two garlic cloves. Slice the remaining half of the chourico and set it aside. Preheat the oven to 190°C (375°F).

5. 5

   Cook the rice

   Warm the olive oil in a medium pot and add the onion. Cook for a couple of minutes to soften, then stir in the garlic, chopped bacon and cooked chourico and cook for a couple more minutes, until aromatic. Add the rice and stir to coat it in oil; cook briefly. Pour in 720 ml (3 cups) of duck stock, cover and bring to a simmer. Cook for about 8–10 minutes, until the rice is just cooked and most of the liquid is absorbed; it may still look slightly damp.

6. 6

   Assemble the dish

   Take the pot off the heat and mix the shredded duck into the rice. Transfer the mixture to a baking dish, about 20 cm (8 in) square, and arrange the reserved chourico slices over the top.

7. 7

   Bake until crisp

   Bake for about 15 minutes, until the top of the rice is gently crisped and the chourico slices are beginning to crisp.

What is arroz de pato?

Arroz de pato, or Portuguese duck rice, is a baked rice dish built around duck cooked in a savoury stock. It brings together tender shredded meat, rice and smoky cured pork, finished with slices of chourico on top.

This version makes its own stock from the duck, bacon, chourico, vegetables and wine. Cooking the rice in some of that liquid carries the flavour through the dish, while baking gives the surface a lightly crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 608 calories, 40g protein, 41g carbs, 28g fat.

The rice supplies most of the carbohydrates, while duck, bacon and chourico contribute much of the fat; the duck also provides a substantial share of the protein. Serve a portion with a generous side of green vegetables or salad to balance the plate.

Build flavour in the stock

Duck and wine: Simmering the duck with red wine, carrot, onion, garlic and bay leaf creates the cooking liquid for the rice. Keep the pot at a gentle simmer after it comes to the boil so the meat cooks through without the liquid reducing too quickly.

Bones and skin: Returning these to the pot for a further 20 minutes adds extra depth to the stock. Skimming and straining it afterwards keeps the finished rice from becoming greasy or studded with solids.

Make the most of the chourico

First half: One half of the chourico cooks with the duck and lends its flavour to the stock. Finely chopping it with the cooked bacon lets those smoky, savoury pieces mingle with the rice.

Second half: Sliced chourico goes on top before baking. Spacing the slices across the dish gives them room to warm through and begin to crisp.

Get the rice texture right

Coat the grains: Stir the rice in the oil with the onion, garlic and chopped meats before adding stock. This brief step helps distribute the flavour and gives the grains an even coating.

Stop while damp: Cook the rice for 8–10 minutes, until just cooked and most of the stock has been absorbed. It can still look slightly moist before it goes into the oven; baking finishes the dish and crisps the top.

Allow time for the two stages

Stock first: The duck needs about 35–40 minutes to cook, followed by roughly 20 minutes of simmering the bones and skin. The stock-making and meat preparation can be done ahead, with the prepared components kept chilled separately.

Finish later: Once the rice is cooked and mixed with the duck, allow about 15 minutes in the oven. This makes the dish easier to plan as a main course, though its total preparation and cooking time is around 160 minutes.

What to serve alongside it

Fresh contrast: A crisp green salad or simply dressed leafy vegetables complement the rich duck and cured meats. Keep the dressing light so it does not compete with the savoury rice.

Vegetables: Serve with steamed or roasted greens, such as broccoli or green beans. Their fresh flavour balances the smoky top and makes the plate feel more complete.

Recipe notes & tips

• Use a pot large enough to keep the duck and other stock ingredients submerged.
• Add a little more water during stock preparation if needed to just cover the ingredients.
• Skim the stock carefully after cooling slightly to remove as much surface fat as possible.
• Measure out 720 ml of the prepared stock for cooking the rice.
• Use a baking dish around 20 cm square so the rice forms a layer that can crisp on top.

Variations

• Use Spanish chorizo: Swap it for the Portuguese chourico if that is what you can find.
• Make the stock ahead: Chill the stock and prepared meats separately, then assemble the dish when ready to cook.
• Choose basmati: Use a long-grain rice such as basmati, as suggested, for distinct grains.
• Add a salad: Serve with leafy greens for a fresh contrast to the rich baked rice.

Common mistakes to avoid

• Boiling hard: Reduce the heat once the liquid boils so the duck simmers gently.
• Skipping the stock skim: Remove surface fat before straining to avoid an overly greasy result.
• Cooking the rice too long: Stop when it is just cooked and the liquid is mostly absorbed; the oven stage will finish it.
• Adding all the chourico to the pot: Reserve half to slice and arrange on top before baking.
• Overbaking: Check after about 15 minutes and take the dish out once the top and chourico are beginning to crisp.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat until steaming hot throughout, in the oven covered with foil or in the microwave; add a small splash of water or stock if the rice seems dry.

Frequently asked questions