📝 About This Recipe
Hailing from the historic city of Alentejo, Arroz de Pato is a cornerstone of Portuguese gastronomy, transforming humble ingredients into a luxurious, oven-baked masterpiece. This dish features succulent shredded duck layered with aromatic Carolino rice that has been simmered in a rich, hand-crafted duck stock. Topped with smoky chouriço and citrusy orange slices, it offers a perfect balance of deep savory flavors and bright, crispy textures.
🥗 Ingredients
The Duck and Broth
- 1 piece Whole Duck (approx. 2kg, cleaned and excess fat removed)
- 1 whole Portuguese Chouriço (high quality, smoky)
- 150 grams Smoked Bacon or Salpicão (in one thick piece)
- 1 large Onion (peeled and halved)
- 1 large Carrot (peeled and cut into chunks)
- 4 pieces Garlic Cloves (smashed)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 1 tablespoon Coarse Sea Salt (to taste)
The Rice
- 2.5 cups Carolino Rice (traditional short-grain Portuguese rice)
- 1 medium Onion (finely chopped)
- 2 pieces Garlic Cloves (minced)
- 3 tablespoons Extra Virgin Olive Oil (Portuguese origin preferred)
- 1/2 cup Dry White Wine (such as Vinho Verde or a dry Douro white)
- 5 cups Reserved Duck Broth (strained and skimmed of excess fat)
Garnish and Finish
- 1 piece Orange (sliced into thin rounds)
- 1 handful Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Place the whole duck, halved onion, carrot, smashed garlic, bay leaves, peppercorns, bacon, and the whole chouriço in a large stockpot. Cover with water (about 3-4 liters) and add salt.
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2
Bring to a boil, then reduce heat to medium-low. Simmer for about 60-75 minutes until the duck meat is falling off the bone. Halfway through, remove the chouriço and bacon once they are firm and cooked; set them aside.
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3
Once the duck is cooked, remove it from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a clean container. Let the broth settle and skim off the excess fat from the top, reserving 1 tablespoon of this duck fat.
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4
Shred the duck meat while still warm, discarding the skin and bones. Cut the cooked bacon into small cubes and slice the chouriço into rounds. Set aside.
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5
In a wide, heavy-bottomed pot, heat the olive oil and the reserved tablespoon of duck fat over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.
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6
Add the Carolino rice to the pot and stir for 2 minutes to 'toast' the grains, ensuring they are well-coated in the fats.
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7
Pour in the white wine and stir until it has completely evaporated.
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8
Add 5 cups of the hot reserved duck broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes. The rice should be slightly undercooked (al dente) as it will finish in the oven.
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9
Preheat your oven to 200°C (400°F).
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10
In a large clay baking dish (traditionally an 'assadeira'), spread half of the rice in an even layer. Top with the shredded duck meat and the cubed bacon.
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11
Cover with the remaining rice. Decorate the top with the chouriço slices and the orange rounds, pressing them slightly into the rice.
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12
Bake for 15-20 minutes until the top is golden and crispy, and the chouriço has released its flavorful oils into the rice.
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13
Remove from the oven, garnish with fresh parsley, and serve immediately.
💡 Chef's Tips
For the most authentic flavor, use a clay pot (barro) for baking; it retains heat and adds a rustic touch. Do not wash the rice beforehand; the starch is essential for the creamy yet distinct texture of the dish. If you can't find Carolino rice, Arborio or Carnaroli are the best substitutes due to their high starch content. Make the broth a day in advance and refrigerate it; this makes skimming the solidified fat much easier and deepens the flavor. Save the duck carcass and skin to make a secondary stock or cracklings for another dish.
🍽️ Serving Suggestions
Pair with a robust Portuguese red wine from the Alentejo or Dão region to complement the gaminess of the duck. Serve with a simple side salad of bitter greens and a sharp vinaigrette to cut through the richness of the rice. A glass of chilled Vinho Verde provides a refreshing, acidic contrast if you prefer white wine. Traditionalists often serve this with extra orange slices on the side for a fresh squeeze over the rice. Finish the meal with a light citrus sorbet to cleanse the palate.