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Portuguese Arroz de Pato

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Portuguese arroz de pato baked with shredded duck, rice, chourico, and parsley.
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Arroz de pato is a Portuguese comfort dish that turns tender simmered duck and its broth into a deeply savory baked rice.

The duck is shredded, the rice starts on the stove, and chourico adds smoky richness before the casserole browns in the oven.

Stop the stovetop rice while it is still firm because it continues cooking in the oven.

Serving Suggestions

Serve with a crisp green salad, sauteed greens, or simple roasted peppers.

A plated serving of Portuguese duck rice with chourico and irregular duck pieces.

Recipe Notes

Cool leftovers promptly and add a splash of broth before reheating.

Portuguese arroz de pato baked with shredded duck, rice, chourico, and parsley.

Portuguese Arroz de Pato

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Portuguese oven-baked duck rice with shredded duck, rich cooking broth, and browned chourico.
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Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Portuguese
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Duck and Broth
  • 4 lb whole duck or bone-in duck legs trimmed of excess fat
  • 10 cups water or enough to cover the duck
  • 1 large yellow onion quartered
  • 1 large carrot cut into chunks
  • 2 leaves bay leaves
  • 2 tsp fine salt divided
Rice and Assembly
  • 2 cups long-grain rice rinsed
  • 2 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 8 oz Portuguese chourico thinly sliced
  • 4 cups strained duck broth
  • 1/2 tsp ground black pepper
  • 1/4 cup flat-leaf parsley roughly chopped
  • 1 large egg yolk beaten with 1 teaspoon water, optional

Equipment

  • Large stockpot
  • Fine-mesh strainer
  • Large saucepan
  • 3-quart baking dish

Method
 

Cook the Duck:
  1. Combine the duck, water, quartered onion, carrot, bay leaves, and half the salt. Bring to a gentle simmer, skim, and cook 60 to 70 minutes until tender.
  2. Lift out the duck. Strain and reserve the broth, then remove skin and bones and shred the meat into irregular pieces.
Cook the Rice:
  1. Heat the oil and soften the chopped onion for 7 minutes. Add garlic and half the chourico and cook for 2 minutes.
  2. Stir in rice, 4 cups broth, pepper, and remaining salt. Simmer uncovered until the rice is just underdone and most broth is absorbed, about 12 minutes.
Bake:
  1. Fold duck and parsley through the rice, transfer to the baking dish, and top with remaining chourico. Brush lightly with egg yolk if using.
  2. Bake at 400 F for 20 to 25 minutes until broadly golden. Rest 10 minutes before serving.

Nutrition

Calories: 680kcalCarbohydrates: 58gProtein: 38gFat: 31gSaturated Fat: 9gCholesterol: 145mgSodium: 970mgFiber: 2gSugar: 3g

Notes

  • Keep the rice slightly firm before baking so the finished grains stay distinct.
  • Refrigerate for up to three days and reheat covered with a spoonful of broth.

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