Arroz de Pato (Duck Rice)

Indulge in the rich and comforting flavors of Arroz de Pato, a beloved Portuguese dish that masterfully combines tender shredded duck, smoky chorizo, and perfectly cooked rice in a single, irresistible meal. This recipe takes your taste buds on a culinary journey with its slow-cooked duck infused with aromatic bay leaves, garlic, and white wine, creating a deeply flavorful broth that soaks into every grain of rice. Topped with vibrant orange slices for a citrusy twist and finished with freshly chopped parsley, this dish is baked to golden perfection in the oven. Perfect for a cozy family dinner or a special gathering, Arroz de Pato is your go-to recipe for a hearty and flavorful meal.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 4 pieces Duck legs
• 60 ml Olive oil
• 1 large Onion
• 3 pieces Garlic cloves
• 2 pieces Bay leaves
• 1 large Carrot
• 120 ml White wine
• 1.5 liters Chicken stock
• 300 grams Rice
• 100 grams Chorizo (sliced)
• 20 grams Fresh parsley
• 1 to taste Salt
• 1 to taste Black pepper
• 0.5 sliced Orange

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Season the duck legs with salt and black pepper on both sides.

Step 3

In a large ovenproof casserole or Dutch oven, heat the olive oil over medium-high heat.

Step 4

Add the duck legs, skin-side down, and sear until golden brown, about 5 minutes on each side. Remove the duck legs and set aside.

Step 5

In the same pan, add the chopped onion, garlic, bay leaves, and diced carrot. Sauté until the onion is translucent and fragrant, about 5 minutes.

Step 6

Pour in the white wine and cook for another 2 minutes, scraping any brown bits from the bottom of the pan.

Step 7

Return the duck legs to the pan, add the chicken stock, and bring to a simmer. Cover with a lid and place in the preheated oven.

Step 8

Cook for 45 minutes to 1 hour, or until the duck is tender and easily pulls away from the bone.

Step 9

Remove the duck legs from the pan and set them aside to cool slightly.

Step 10

Skim the fat from the top of the liquid in the pan and measure out 1 liter of the liquid. If needed, top up with additional chicken stock.

Step 11

Bring the liquid to a simmer on the stovetop and stir in the rice.

Step 12

Shred the duck meat, discarding the bones and skin, and add the meat back to the pan.

Step 13

Add the sliced chorizo and mix well.

Step 14

Transfer the mixture to an ovenproof baking dish. Arrange the orange slices on top.

Step 15

Bake uncovered in the oven for 20-25 minutes, until the rice is cooked and has absorbed most of the liquid.

Step 16

Garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	3394.1 grams (3394.1g)

Amount per serving	% Daily Value*
Calories	5285

Total Fat 389.00g	499%
Saturated Fat 116.90g	585%
Polyunsaturated Fat 5.60g
Cholesterol 1019mg	340%
Sodium 6176mg	269%
Total Carbohydrate 128.40g	47%
Dietary Fiber 8.00g	29%
Total Sugars 18.20g
Protein 279.30g	559%

Vitamin D 0IU	0%
Calcium 404mg	31%
Iron 42mg	233%
Potassium 3522mg	75%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 21.8%

Carbs: 10.0%