Arroz de Pato Portuguese Duck Rice – Easy Meal Recipe

Last Updated on August 1, 2025

Arroz de Pato, or Portuguese duck rice, is a delightful dish on its own, but pairing it with the right sides can elevate your dining experience. Consider adding a light side salad dressed in a citrus vinaigrette. The freshness complements the richness of the duck beautifully. Another fantastic choice is roasted vegetables. 

Think carrots, zucchini, and peppers drizzled with olive oil and a sprinkle of salt. This adds a lovely texture contrast. Finally, don’t forget a glass of chilled white wine. Something crisp, like a Vinho Verde, balances the hearty flavors of the rice and duck.

Hello and welcome! Today, I’m excited to share one of my favorite Portuguese dishes: Arroz de Pato. This dish isn’t just food; it’s a story, one that begins with gathering ingredients and ends with the aroma of delicious duck rice filling your kitchen. 

I learned to make this recipe on a memorable trip to Portugal, where I enjoyed countless meals that celebrated the heartiness of traditional cuisine. Each mouthful evokes memories of joyful gatherings and shared moments. Are you ready to dive into this culinary adventure with me?

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What is Arroz de Pato?

At its core, Arroz de Pato is a flavorful dish made with duck, rice, and a combination of spices. Originating from the coastal regions of Portugal, it embodies the rustic charm of its homeland. 

The duck is slowly cooked until tender and infused with herbs and spices, while the rice absorbs all the rich flavors, creating a cohesive dish that resonates with warmth and comfort. The crispy skin on top adds a delightful crunch that contrasts with the soft rice below.

Why This Recipe Works?

As a food enthusiast, I’ve experimented with countless dishes. Here’s what makes Arroz de Pato truly stand out:

• Layered Flavors: The combination of duck, bacon, and chourico creates a depth of flavor that’s hard to match. The slow cooking process allows the spices to meld, delivering a dish that’s a celebration of Portuguese culinary traditions.
  
• Comforting Texture: The moist rice combines perfectly with tender duck meat. It’s a dish that feels as satisfying as a warm hug, especially on a chilly evening.
  
• Visual Appeal: With its rich golden hue and contrasting textures, this dish is a feast for the eyes. The crispy duck skin on top isn’t just stunning; it entices you to dig in.
  
• Versatility: This dish can be enjoyed any time of year, making it a reliable go-to for gatherings or quiet dinners at home. Plus, leftovers make fantastic next-day meals.
  

Ingredients You’ll Need To Make This Dish

Before embarking on this culinary journey, ensure you have the following ingredients ready:

For Cooking the Duck & Preparing the Stock:

• 1 medium carrot – peeled and roughly chopped
  
• 4 oz smoked bacon – slab, thick-cut, or chunks work best
  
• 2 duck legs – bone-in and skin-on for the richest flavor
  
• 1 bay leaf – a fragrant addition
  
• ½ cup dry red wine – adds depth
  
• 5 oz chourico – or Spanish-style chorizo if Portuguese isn’t available
  
• 1 lb duck breast fillets – boneless
  
• ¼ teaspoon whole black peppercorns – enhances the stock
  
• 1 small to medium onion – or ½ large, chopped
  
• 1 small clove garlic – crushed
  
• 4¼ cups water – approximately for the stock
  

For Assembling the Dish:

• 1½ cups long grain rice – basmati is great for this
  
• 2 tablespoons extra-virgin olive oil – for sautéing
  
• Rest of the onion from above
  
• ½ teaspoon sweet paprika – for warmth and color
  
• 2 cloves garlic – minced or finely grated
  
• Duck meat, chourico, bacon, and duck stock from above
  

How To Make Arroz de Pato

Now, let’s get cooking. Follow these steps closely to create your delightful dish.

Step 1: Prepare the Duck Stock

Begin by heating a large pot over medium heat. Add the chopped onion, minced garlic, carrot, and bacon. Sauté for about 5 minutes until the onion is translucent. Next, add the duck legs, browning them on all sides. Pour in the red wine, allowing it to reduce for a few minutes.

Step 2: Cook the Duck

Once the wine has reduced, add the water, bay leaf, chourico, peppercorns, and a pinch of salt. Bring to a boil, then lower the heat and cover. Let this simmer for around 1.5 to 2 hours until the duck is tender.

Step 3: Prepare the Rice

Once the duck is tender, remove it from the pot. Strain the stock through a fine-mesh sieve, discarding solids. Measure out 4 cups of the stock and set aside.

In the same pot, add olive oil and sauté the remaining chopped onion over medium heat until translucent. Stir in the minced garlic and paprika, cooking for another minute.

Step 4: Add the Rice

Pour in the rice, stirring to coat it in the aromatic mixture. Add the reserved stock and a bit of salt. Bring this to a boil.

Step 5: Bring It All Together

Shred the cooked duck meat and stir it, along with the chourico and bacon, into the rice mixture. Bake this in a preheated oven at 350°F (175°C) for about 30 minutes, or until the rice absorbs most of the liquid and is tender. Finally, broil for an additional 5-10 minutes to crisp the duck skin on top.

Tips & Tricks

• Use High-Quality Duck: Fresh duck will yield far better results than frozen.
  
• Let It Rest: After baking, allow the dish to sit for 10 minutes before serving. It helps the flavors meld.
  
• Experiment with Spices: Adding saffron or different herbs can give your dish a unique twist.
  
• Cook Your Rice Just Right: Too much water can lead to mushy rice. Keep an eye on it to ensure perfect texture.
  
• Don’t Skip the Broiler Step: Broiling the dish adds essential texture. It’s a game-changer!
  

Nutrition Information

While enjoying this comforting dish, consider its nutritional content. A serving of Arroz de Pato generally contains:

• Calories: 525
  
• Protein: 38g
  
• Carbohydrates: 56g
  
• Fat: 18g
  
• Fiber: 2g
  

These values can vary based on specific ingredients and portion sizes, so please adjust based on your needs.

How Do You Store The Leftovers?

Leftovers can generally be stored in an airtight container in the refrigerator for up to 3 days. When reheating, simply place it in a microwave or oven to heat through. You may want to add a splash of water to restore moisture.

What Sides Would Complement Arroz de Pato?

When serving this dish, consider these delightful accompaniments:

• Cabbage Salad: A simple salad with shredded cabbage, carrots, and a light vinaigrette brings freshness to your plate. The crunchiness complements the soft rice beautifully.
  
• Piri Piri Chicken: If you love some heat, spicy grilled chicken offers a great contrast in flavor. The spices contrast nicely with the duck’s richness.
  
• Sautéed Greens: Spinach or kale, lightly sautéed with garlic, adds a nice touch of green and balances the meal’s richness.
  

What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?

If some ingredients are hard to find, don’t worry! Here are some alternatives:

• Duck Legs: Turkey legs or chicken thighs offer a similar flavor profile and texture.
  
• Chourico: Any spicy sausage, like Italian sausage, can work well. Just watch the spice level.
  
• Basmati Rice: Long grain rice or even risotto rice will work nicely. Adjust cooking times accordingly.
  
• Red Wine: While it adds depth, you can skip the wine or substitute with grape juice or chicken broth to keep the moisture.
  

Conclusion

Making Arroz de Pato is more than just cooking; it’s about creating a dish that tells a story and invites warmth into your home. The process of gathering ingredients, preparing each component, and savoring the final product is an experience worth cherishing. This dish is perfect for gatherings, cozy family dinners, or simply treating yourself to something special.

So go ahead, embrace the flavors of Portugal right in your kitchen. Don’t forget to share this recipe with friends and family. After all, good food is meant to be shared. Happy cooking!

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Print Recipe

Arroz de Pato Portuguese Duck Rice – Easy Meal Recipe

Author: Mary Siegel Cuisine: Portuguess Courses: Main Course

Difficulty: Intermediate Prep Time 20 mins Cook Time 80 mins Total Time 1 hr 40 mins

Servings: 6 Calories: 525

Best Season: Suitable throughout the year

Description

Hello and welcome! Today, I’m excited to share one of my favorite Portuguese dishes: Arroz de Pato. This dish isn’t just food; it’s a story, one that begins with gathering ingredients and ends with the aroma of delicious duck rice filling your kitchen. 

I learned to make this recipe on a memorable trip to Portugal, where I enjoyed countless meals that celebrated the heartiness of traditional cuisine. Each mouthful evokes memories of joyful gatherings and shared moments. Are you ready to dive into this culinary adventure with me?

Ingredients

Servings

For Cooking the Duck & Preparing the Stock:

• 1 medium carrot - peeled and roughly chopped
• 4 oz smoked bacon - slab, thick-cut, or chunks work best
• 2 duck legs - bone-in and skin-on for the richest flavor
• 1 bay leaf - a fragrant addition
• ½ cup dry red wine - adds depth
• 5 oz chourico - or Spanish-style chorizo if Portuguese isn't available
• 1 lb duck breast fillets - boneless
• ¼ teaspoon whole black peppercorns - enhances the stock
• 1 small to medium onion - or ½ large, chopped
• 1 small clove garlic - crushed
• 4¼ cups water - approximately for the stock

For Assembling the Dish:

• 1½ cups long grain rice - basmati is great for this
• 2 tablespoons extra-virgin olive oil - for sautéing
• Rest of the onion from above
• ½ teaspoon sweet paprika - for warmth and color
• 2 cloves garlic - minced or finely grated
• Duck meat, chourico, bacon, and duck stock from above

Instructions

1. Now, let’s get cooking. Follow these steps closely to create your delightful dish.

Step 1: Prepare the Duck Stock

1. Begin by heating a large pot over medium heat. Add the chopped onion, minced garlic, carrot, and bacon. Sauté for about 5 minutes until the onion is translucent. Next, add the duck legs, browning them on all sides. Pour in the red wine, allowing it to reduce for a few minutes.

Step 2: Cook the Duck

1. Once the wine has reduced, add the water, bay leaf, chourico, peppercorns, and a pinch of salt. Bring to a boil, then lower the heat and cover. Let this simmer for around 1.5 to 2 hours until the duck is tender.

Step 3: Prepare the Rice

1. Once the duck is tender, remove it from the pot. Strain the stock through a fine-mesh sieve, discarding solids. Measure out 4 cups of the stock and set aside.
2. In the same pot, add olive oil and sauté the remaining chopped onion over medium heat until translucent. Stir in the minced garlic and paprika, cooking for another minute.

Step 4: Add the Rice

1. Pour in the rice, stirring to coat it in the aromatic mixture. Add the reserved stock and a bit of salt. Bring this to a boil.

Step 5: Bring It All Together

1. Shred the cooked duck meat and stir it, along with the chourico and bacon, into the rice mixture. Bake this in a preheated oven at 350°F (175°C) for about 30 minutes, or until the rice absorbs most of the liquid and is tender. Finally, broil for an additional 5-10 minutes to crisp the duck skin on top.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 525kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 56g19%

Dietary Fiber 2g8%

Protein 38g76%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use High-Quality Duck: Fresh duck will yield far better results than frozen.
  
• Let It Rest: After baking, allow the dish to sit for 10 minutes before serving. It helps the flavors meld.
  
• Experiment with Spices: Adding saffron or different herbs can give your dish a unique twist.
  
• Cook Your Rice Just Right: Too much water can lead to mushy rice. Keep an eye on it to ensure perfect texture.
  
• Don’t Skip the Broiler Step: Broiling the dish adds essential texture. It’s a game-changer!
  

Keywords: Arroz de Pato Portuguese Duck Rice