Traditional Arroz de Pato | The Ultimate Portuguese Comfort Food

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than duck.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage offers a healthier option while smoked sausage is more budget-friendly.

Start by placing a whole duck cut into quarters into a large pot.

Add the neck and gizzards to the pot.

Throw in a whole unpeeled onion, roughly chopped.

Add in two carrots, washed and cut in half.

Add a couple of smashed garlic cloves, unpeeled.

Add a few bay leaves for aroma.

For richness, add a block of bacon or smoked pork belly and one whole Portuguese chorizo.

Pour in enough water to cover everything.

Add a glass of red wine and a pinch of salt.

Optionally, add 1-2 cloves for flavor.

Bring everything to a simmer and cover with a lid.

Cook for about 1 hour and 15 minutes to 1 hour and a half, until the duck is tender.

Remove the duck, bacon, carrots, and chorizo from the pot.

Strain the broth through a sieve or muslin cloth.

Spoon out most of the fat that rendered from the duck and meats, but leave a bit for flavor.

Taste the broth and reduce it by half if desired for a richer flavor.

Set the broth aside for later.

Dice an onion and sweat it gently in some reserved duck fat until translucent.

Mince two garlic cloves and add them to the onion, cooking for another 2-3 minutes.

Measure out 400 g (about 2 cups) of unwashed rice.

Add the rice to the onion and garlic mixture, stirring until every grain is shiny and coated in fat.

Toast the rice gently for 1-2 minutes.

Pour in the duck broth, using 3 parts broth to 1 part rice for short grain rice, or 2 parts for long grain rice.

Stir to ensure nothing is sticking to the bottom and season lightly with salt.

Bring to a gentle boil, then reduce to low heat and cover with a lid.

Cook for 10-12 minutes, then remove from heat and let it steam for another 5-10 minutes.

Shred the duck into bite-sized pieces.

Chop the carrots into chunks or grate them into the duck mix.

Slice some of the chorizo for decoration and dice the rest into the duck mix.

Cut some bacon into slices for the top and dice the rest into the mix.

Add the zest and juice of an orange to the duck mix for brightness.

Taste the mixture and adjust seasoning with salt and a splash of port wine vinegar if desired.

Stir in one ladle of hot broth to moisten the duck mixture.

Grab a baking dish and spread half of the rice on the bottom.

Make a middle layer with the duck mixture and top it off with the remaining rice.

Smooth the top and arrange slices of chorizo and bacon on top.

Optionally brush the top with egg wash for a glossy finish or leave it plain.

Preheat the oven to 200°C (about 395°F) and bake for 20-25 minutes until golden and crisp.

Let it rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: