In the heart of Portugal’s Beira Litoral region, where rice fields stretch near the wetlands and the rivers shimmer in the afternoon sun, there’s a dish that every family treasures deeply — Arroz de Pato.
This is not just “duck and rice.”
This is celebration food.
This is Sunday food.
This is the dish you make when the whole family is coming — and when you want the aroma alone to tell everyone: today is special.
Arroz de Pato combines slow-cooked duck, smoky chouriço, rice that absorbs all the juices, and a final oven bake that crisps the top into a golden, aromatic crust.
It is hearty, rich, soulful — and very Portuguese.
Why It’s Loved in Portugal
Arroz de Pato is a perfect example of how Portugal cooks:
- nothing is wasted
- everything is slow and intentional
- flavors are layered with patience
First you simmer the duck with garlic and bay leaf. The broth becomes the liquid for the rice. The shredded duck is mixed in. Then the whole pan goes into the oven with slices of chouriço on top — turning into a casserole with texture, depth, and extraordinary flavor.
It is rustic, yes.
But elegant at the same time.
Ingredients
For the Duck and Rice:
- 1 whole duck (about 1.5–2 kg / 3–4 lbs), cut into pieces
- 2 cups rice (short or medium grain preferred)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 2 chouriço sausages, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley (for serving)
Optional (but very traditional):
- A splash of porto wine (port wine) when cooking the broth
- A pinch of paprika for deeper color
Step-by-Step Recipe
Step 1: Cook the Duck Slowly
- Place the duck pieces in a large pot.
- Add onion, garlic, bay leaves, salt and pepper.
- Cover with water (and add the splash of port wine if using).
- Bring to a boil, then reduce heat and simmer for 1 hour—until the duck is tender.
Tip: skim off extra fat from the surface, but keep a little — it adds flavor.
Remove the duck, let it cool slightly, and shred the meat from the bones.
Reserve the broth — this is your cooking liquid for rice.
Step 2: Cook the Rice in Duck Broth
- Measure out the broth (you’ll need about 4 cups).
- Bring broth to a boil.
- Add the rice and stir once.
- Reduce heat to low and cook until the rice is just tender (not mushy).
This rice is already rich and savory because it absorbs duck flavor.
Step 3: Assemble the Casserole
- Preheat your oven to 200°C / 390°F.
- Mix shredded duck into the rice and spread it evenly in a baking dish.
- Taste for salt now — adjust if needed.
- Place chouriço slices neatly across the top.
Step 4: Bake to Crisp Perfection
Place the dish in the oven and bake for about 25–30 minutes until the top is crispy and slightly golden.
Step 5: Serve Like They Do in Beira Litoral
Sprinkle with parsley.
Serve with a fresh salad or roasted vegetables.
And enjoy the richness, aroma, and warmth of old Portuguese home cooking.
Tips from Portuguese Home Cooks
- Many families add porto wine to the broth for extra depth.
- If duck fat feels too heavy, replace 1 tablespoon with olive oil.
- You can cook the duck a day ahead — the flavor only improves.
- This dish reheats wonderfully; some say next day is even better.
Nutrition (Per Serving – Approx)
| Nutrient | Amount |
|---|---|
| Calories | ~750 kcal |
| Protein | 45g |
| Fat | 45g |
| Carbs | 45g |
| Fiber | 2g |
| Sodium | Moderate |
(This varies depending on how much duck fat is removed.)
Prep and Cook Time
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: ~1 hour 55 minutes
Final Thoughts
Arroz de Pato is not a quick meal — but that is exactly why it’s so meaningful.
It’s the kind of dish that tells a story.
A story of families gathering.
A story of rural Portugal where ducks were raised at home and nothing was rushed.
When you bring this casserole to the table — crisp on top, moist inside, fragrant and smoky with chouriço — you’re serving a piece of Portuguese soul.
