Recipes Portugal

Portuguese Oven Baked Duck Rice (Arroz de Pato) Recipe

Finding yourself with a duck carcass or pulled duck meat in your fridge? No waste here. This is the perfect recipe. With a dozen ingredients, it provides 4 generous servings of one of the tastiest Portuguese Dishes that will come out of your oven.

By Jess

Feb 11, 2024

Portuguese Oven Baked Duck Rice (Arroz de Pato) Recipe

Hey there, I’m Jess ✨. On The Signature, I share reflections on beauty, routines, travel, wellness, culture, and everyday life. For those drawn to a calmer, more intentional way of living, I send a free newsletter each month on the 7th. You're welcome to join.

This is one of our favourite dishes but fun fact is that... we had never done it ourselves before. So we combined efforts.

Dear Husband cooked the duck (we used just the carcass, as we made the breasts/magret for New Years' Eve and we are saving the legs for a forthcoming duck leg confit) for 45 minutes, saved the stock for the rice and pulled the meat. I am so glad he does that bit as I have a very hard time touching uncooked animal proteins. Yes, I eat them, I just cannot touch them raw for the life of me, I am a hypocrite!

I was in charge of the rice and oven baking part.

⏲️: it takes nearly 90 minutes from start to finish! But worth it, trust me.

Ingredients for 4 generous servings

Pulled duck (just one carcass, cooked for 45 mins with onion, carrot, bay leaf, reserve the stock for the rice)
2 tbsp olive oil
100g chouriço/chorizo (half cubed, half sliced for decor)
1 red onion, diced
1 garlic clove, diced
1 cup basmati rice
1 carrot, diced
1 Bay leaf
One shot of red port wine (to cook)
Salt and pepper
Salad to serve (optional)
Crisp Portuguese rosé wine (to drink)

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1️⃣ Heat olive oil in a pan, add diced chorizo to render the fat. Once done, remove chorizo and sauté diced onion, garlic, and carrot until golden.

2️⃣ Add rice, stirring to coat. Pour in reserved duck stock, one shot of port wine, and add bay leaf. Simmer until rice absorbs the liquid.

3️⃣ Mix in pulled duck and the previously rendered chorizo. Transfer to an oven-safe dish if you are not already cooking in one.

4️⃣ Top with sliced chorizo for a decorative traditional touch. Bake at 200°C (392°F) with the grill on for 10 mins or until golden.

5️⃣ Serve with salad on the side for that much needed freshness with such a hearty meal.

6️⃣ Pair with a crisp Portuguese rosé wine for the perfect dining experience! We opted for Quinta dos Vales Selecta Rosé 2022, that is fresh and local. But a chilled Mateus Rosé would do the trick as well.

Enjoy this flavourful Portuguese delight!