Arroz de Pato

Name: Arroz de Pato
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 1 whole duck (about 2kg), quartered; 350g short-grain rice; 200g cured beef sausage (alheira or similar beef-based sausage); 1 onion, halved; 4 cloves garlic; 2 bay leaves; 1 sprig rosemary; 1 carrot; 100ml olive oil; Salt and pepper; Orange slices for garnish

Arroz de Pato (ah-ROHZ deh PAH-too)

Duck Rice

⏱ Prep Time 2 hours 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 478 kcal

Tender shredded duck braised with aromatic herbs, then layered with rice and baked until the top forms a golden, crispy crust while the interior stays moist and richly flavored with duck juices.

Nutrition & Info

Protein 30.0g

Carbs 40.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large pot oven-safe baking dish sharp knife

Presentation Guide

Vessel: large oven dish

Garnishes: orange slices, rosemary sprig

Accompaniments: green salad, red wine

Ingredients

1 whole duck (about 2kg), quartered
350g short-grain rice
200g cured beef sausage (alheira or similar beef-based sausage)
1 onion, halved
4 cloves garlic
2 bay leaves
1 sprig rosemary
1 carrot
100ml olive oil
Salt and pepper
Orange slices for garnish

Instructions

1
Place duck quarters in a large pot with onion, garlic, bay leaves, rosemary, and carrot. Cover with water, bring to a boil, and simmer for 90 minutes until duck is very tender.
2
Remove duck, strain and reserve the broth. Shred the meat, discarding skin and bones.
3
Cook rice in 600ml of the duck broth for 12 minutes until almost done but still slightly firm.
4
Slice the sausage and brown lightly in a skillet.
5
Layer rice, shredded duck, and sausage slices in an oven-safe dish. Pour a ladle of broth over.
6
Bake at 200°C for 20-25 minutes until the top is golden and crispy. Garnish with orange slices.

💡

Did You Know?

The crispy top crust, called "pegado," is the most prized part — Portuguese families have been known to argue over who gets the crunchiest corner piece.

Chef's Notes

Equipment Tips

large pot
oven-safe baking dish
sharp knife

Garnishing

orange slices, rosemary sprig

Accompaniments

green salad, red wine

The Story Behind Arroz de Pato

Arroz de pato is one of Portugal's most prestigious dishes, traditionally reserved for special occasions and Sunday family gatherings. The technique of braising the duck first, then baking the rice in the flavorful broth, creates layers of flavor that make this dish the centerpiece of Portuguese festive cooking. The coveted crispy top crust is a hallmark of proper preparation.

🕐 Traditionally enjoyed sunday lunch, celebrations 📜 Origins: Traditional, centuries-old

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