Arroz de Pato: Classic Portuguese Duck and Rice Dish Recipe
Arroz de Pato is a traditional Portuguese duck and rice dish featuring tender roasted duck meat, aromatic homemade duck stock, and smoky chouriço sausage. The rice is toasted in flavorful duck fat before simmering in the rich stock, infused with hints of orange and herbs, delivering a delightful balance of savory and citrus notes. This comforting and hearty dish is perfect for a special family meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Portuguese
Ingredients
Duck and Stock Ingredients
- 1 whole duck
- 2.5 litres water
- 1 onion, peeled and quartered
- 3 cloves garlic, peeled and whole
- 1 sprig rosemary or thyme
- 1/2 tsp black peppercorns, whole
- 1/2 tsp cloves, whole
- 3 strips orange peel, pith removed
- 2 bay leaves
- 1 carrot, coarsely chopped
- 1/2 chouriço (chorizo), whole
- 100 g smoked bacon (touçinho fumado), whole
- 2 tbsp coarse salt
Rice and Seasoning Ingredients
- 1 onion, diced
- 5 cloves garlic, diced
- 450 g arroz agulha (or other long-grain rice)
- Duck stock (prepared earlier)
- Duck fat (rendered from roasting the duck)
- 1 farinheira sausage (optional)
- 1 orange, sliced
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Duck Stock: Break down the duck into pieces and remove excess skin. Roast the whole duck in a baking pan at 220°C (430°F) with a few pinches of coarse salt until nicely browned, about 20 minutes (add 5 more minutes if needed). Collect the rendered duck fat and set aside.
- Simmer Aromatics and Meats: Transfer the roasted duck pieces to a large saucepan with 2.5 litres of water. Add quartered onion, whole garlic cloves, carrot, bay leaves, herb sprigs, whole cloves, black peppercorns, orange peel strips, whole chouriço, and smoked bacon. Add a touch of sea salt and simmer uncovered on medium-low heat for 40 minutes.
- Separate Meat from Stock: After simmering, remove the duck, chouriço, and bacon from the broth. Separate duck meat from bones, shred duck meat with forks, and return bones to the pot. Finely dice chouriço and bacon, then set aside.
- Prepare Ingredients for Rice: Strain the duck stock to remove solids. Have shredded duck, diced chouriço and bacon, and diced onion and garlic ready for cooking.
- Cook the Aromatics and Enchidos: In a large high-rimmed frying pan or Dutch oven, heat the reserved duck fat over medium heat. Fry the diced chouriço, bacon, and optional farinheira until fragrant.
- Caramelize Onion and Garlic: Add the diced onion to the pan and cook on medium-low heat for 10-12 minutes until caramelized. Add diced garlic and cook for an additional 2-3 minutes.
- Toast the Rice: Add the rice to the pan and toast it over medium-high heat for 5-6 minutes, stirring constantly to prevent sticking or burning. The rice should achieve an even golden-brown color.
- Simmer Rice with Stock and Duck: Pour the strained duck stock into the pan at a ratio of 1 part rice to 1.5 parts stock. Add the shredded duck meat and a few squeezes of fresh orange juice. Season with salt and pepper. Cover and simmer over medium heat for 15-20 minutes until rice is tender.
- Rest the Rice: When the rice is nearly cooked, turn off the heat and let the pan rest, covered, for 5-10 minutes to finish steaming.
- Serve: Plate individual portions garnished with fresh sliced chouriço and orange slices as desired.
Notes
- Farinheira is an optional Portuguese sausage that can be added for extra flavor.
- Be sure to render and reserve the duck fat during roasting; it is essential for authentic taste and texture when frying the aromatics and sausage.
- Toasting the rice prior to simmering enhances the nuttiness and texture of the dish.
- Adjust salt and pepper seasoning to taste before cooking the rice.
- Allowing the rice to rest off heat helps it steam to perfect tenderness.
