Portuguese baked duck rice with chouriço and olives.
Arroz de pato — duck rice — is one of Portugal's most celebratory dishes: slow-braised duck legs shredded into their rich cooking broth, combined with rice, sliced chouriço, and black olives, then baked in the oven until the surface is golden and the bottom forms a crispy crust. It is deeply satisfying and worthy of any feast.
Serves 6
Place duck legs in a large pot with onion, garlic, bay leaves, white wine, water, and salt. Bring to a boil, skim any foam, then simmer covered over low heat for 90 minutes until the duck is completely tender and falling from the bone.
Remove duck legs and set aside to cool. Strain the broth and measure out 800 ml (top up with water if short). Shred the duck meat from the bones, discarding skin and bones.
Bring the 800 ml duck broth to a boil in a saucepan. Add rice and cook for exactly 10 minutes — it should be about halfway cooked. Remove from heat. Stir in olive oil, black pepper, and half the shredded duck.
Preheat oven to 200 °C (400 °F). Transfer the rice mixture to a large ovenproof dish. Scatter remaining shredded duck, chouriço slices, and olives evenly over the top. Bake uncovered for 25–30 minutes until the surface is golden and the rice is cooked through.
Scatter parsley over the top and bring the dish straight to the table. Serve with a simple green salad and crusty bread.
Do not fully cook the rice before baking — it finishes in the oven and absorbs the remaining broth.
The crispy bottom layer (socarrat) is the most prized part; a hot oven and a wide baking dish help achieve it.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Use chicken thighs instead of duck for a more everyday version.
Add a handful of frozen peas to the rice before baking for colour and sweetness.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 3 days. Reheat covered in a 180 °C oven with a splash of water for 15 minutes.
Arroz de Pato is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (440g / 15.5 oz) · 6 servings total
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