🦆 Arroz de pato (Portuguese duck rice)

Name: Arroz de pato (Portuguese duck rice)
Total time: 150 min
Yield: 6
Cuisine: Portugal · Minho
Ingredients: 1 duck (about 2 kg), cut into pieces; 400 g long-grain rice; 150 g chorizo, sliced; 2 onions (1 halved, 1 chopped); 2 bay leaves, 4 black peppercorns, salt; 1 tbsp olive oil; 2 litres water

Origin: Portugal · Minho

752kcal

per serving · 350 g

215kcal

per 100 g

38 gProtein11 g / 100 g

32 gFat9 g / 100 g

77 gCarbs22 g / 100 g

Arroz de pato is Portuguese baked duck rice: rice cooked in rich duck broth, mixed with shredded duck meat and layered with slices of smoky chorizo, then baked until the top is crisp and golden. Onion and bay leaf flavour the broth. The inside stays moist and savoury while the crust adds crunch, and it is usually served with an orange or green salad.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: duck, chorizo

Not veganbecause of: duck, chorizo

Contains porkbecause of: chorizo

Not keto22 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

riceduckchorizoonionbay leaf

Recipe

6 servings150 min

Ingredients

1 duck (about 2 kg), cut into pieces
400 g long-grain rice
150 g chorizo, sliced
2 onions (1 halved, 1 chopped)
2 bay leaves, 4 black peppercorns, salt
1 tbsp olive oil
2 litres water

Method

Simmer the duck with the halved onion, bay leaves, peppercorns, salt and half the chorizo in the water for about 1 hour 15 minutes, until tender.
Lift out the duck and chorizo, strain the broth and skim off as much fat as possible. Shred the meat, discarding skin and bones.
Fry the chopped onion in the olive oil, add the rice and stir, then pour in about 900 ml of the hot broth and cook for 10 minutes.
Mix in the shredded duck, spread in a baking dish, top with the remaining chorizo slices and bake at 200 °C for 20–25 minutes until the top is crisp.

How to make it lighter

Skim the fat off the cooled broth before cooking the rice — it removes a large share of the calories.
Discard the duck skin and use fewer chorizo slices on top.
Serve a modest portion with a large green or orange salad to balance the plate.

History

Duck rice is a traditional festive dish of northern Portugal and is especially associated with the city of Braga, where it is cooked as arroz de pato à moda de Braga. Today it is found on restaurant menus throughout the country.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →