Arroz de Pato — Portuguese Duck Rice

Shredded duck baked with rice cooked in the duck stock, with chouriço and a crisp top.

TIME BREAKDOWN
Prep: 25 min
Cook: 2h
Total: 2 hours 25 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 4 duck legs
  • 1 onion, halved
  • 2 carrots, peeled
  • 2 bay leaves
  • 1.2 litres water
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 150g Portuguese chouriço, sliced
  • 300g long grain rice
  • Salt and black pepper to taste
  • Chopped fresh flat-leaf parsley, to serve

Method

  1. Put the duck, halved onion, carrots, bay leaves and water in a large pan with 1 tsp salt. Bring to the boil, skim, then cover and simmer for 1 hour 15 minutes until the duck is very tender.

  2. Lift out the duck, then shred the meat, discarding skin and bones. Strain the stock and keep 700ml.

  3. Heat the oil in an ovenproof casserole, cook the chopped onion for 8 minutes, then add the garlic and half the chouriço for 3 minutes.

  4. Add the rice and stir for 1 minute, then pour in the 700ml hot stock. Bring to the boil, cover and cook for 12 minutes.

  5. Heat the oven to 200°C (180°C fan). Fold the shredded duck into the rice, top with the remaining chouriço and bake uncovered for 20 minutes until the top is crisp and golden.

  6. Scatter with parsley and serve.