Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Arroz de pato is an elegant, homely oven dish, often present at special lunches.
The rice cooks in the duck broth, gaining deep flavor before it browns in the oven.
The chouriço slices on top add aroma and color.
Ingredients
- 1 small duck or 1.5 kg duck pieces
- 2 cups rice
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 bay leaf
- 150 g chouriço, sliced
- Olive oil
- Salt and pepper
Method
- Cook the duck with onion, carrot, bay leaf and salt until tender.
- Shred the meat and strain the broth.
- Sauté the rice in olive oil and garlic.
- Cook the rice in the duck broth until almost dry.
- Mix in part of the shredded duck and assemble in a baking dish.
- Cover with the remaining duck and chouriço, then bake until golden.
Tips from Empório Portugal
- A well-made broth defines the dish.
- The rice should go into the oven still moist.
- Shred the duck into visible pieces, not into very fine shreds.
Possible substitutions in Brazil
- Frozen duck thighs and drumsticks work well.
- If you cannot find chouriço, use good-quality Portuguese sausage.
Pairing
A red from Dão or Douro. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is an Empório Portugal editorial version inspired by Portuguese culinary tradition. Regional and family variations exist, especially in seasoning, quantities and method.
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