Shredded duck folded into rice cooked in its own broth, topped with crispy chourico and baked until the top turns golden, a Portuguese classic.
Arroz de pato is one of Portugal's most beloved rice dishes, whole duck simmered until tender, its meat shredded and folded into rice cooked directly in the flavorful poaching broth. Slices of chourico are scattered over the top before a final stint in the oven, where the exposed rice edges crisp slightly while the sausage renders its fat down into the dish, adding smoky richness throughout. Traditionally baked in a wide clay or ceramic dish so the surface area for crisping is maximized, arroz de pato balances the richness of duck fat against the rice's absorbed savoriness, a dish reserved for special occasions.
Serves 6
Combine the whole duck, quartered onion, carrots, bay leaves and water in a large pot; bring to a boil, skim foam, then simmer 75-90 minutes until the duck is very tender.
Remove the duck, let cool slightly, then remove the skin and shred the meat, discarding bones.
Skim excess fat from the poaching broth and reserve 4 cups.
Heat olive oil in a pot and cook diced onion until soft, add garlic, then stir in rinsed rice, coating it in the fat.
Add the reserved duck broth and salt, bring to a boil, then simmer 12 minutes.
Skim some but not all of the fat from the duck broth — a bit of rendered duck fat adds essential richness to the finished dish.
Fold the shredded duck into the partially cooked rice, transfer to a wide baking dish, top with chourico slices, and bake at 200C/400F for 20-25 minutes until the top is golden and slightly crisp.
Garnish with parsley and serve hot straight from the baking dish.
Skim some, but not all, of the fat from the duck's poaching broth — a bit of rendered duck fat adds essential richness that's part of this dish's character.
Use a wide, shallow baking dish so more of the rice surface is exposed and can crisp up during the final baking stage.
Simmer the duck long enough that it shreds easily, since tough, underdone duck won't have the right texture for this dish.
Chicken can substitute for duck for a lighter, more accessible version.
Some versions add sliced olives on top along with the chourico.
A version with orange zest stirred into the rice reflects the classic pairing of duck and citrus.
Refrigerate up to 3 days in an airtight container; reheat covered in a 180C/350F oven until warmed through, adding a splash of stock if the rice has dried out.
Arroz de pato is a traditional Portuguese celebratory dish, particularly associated with the Alentejo region, where duck rice topped with sausage and baked until crisp remains a beloved centerpiece for family gatherings and festive meals.
Yes, chicken works well and cooks faster, giving a lighter, more accessible version of the dish, though duck is traditional.
A regular casserole dish works too, though a wider, shallower dish gives more crisping surface area, which is part of the dish's appeal.
Too much duck fat was likely retained in the broth — skim more thoroughly next time, keeping just a modest amount for flavor.
Per serving (420g / 14.8 oz) · 6 servings total
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