Arroz de pato, or duck rice, is a traditional Portuguese dish that is rich in flavor and perfect for any occasion. Made with tender duck meat, fluffy rice and spicy chorizo sausage, this dish is a true classic that will impress your guests and leave them wanting more.
In this blog post, we’ll show you how to make arroz de pato at home with our easy-to-follow recipe. We’ll guide you through each step of the process, from cooking the duck to assembling the dish and baking it to perfection. With our help, you’ll be able to create a delicious arroz de pato that will be the star of any meal.
But before we dive into the recipe, let’s take a closer look at the history and origins of arroz de pato. This dish has been enjoyed in Portugal for centuries and is a staple of the country’s cuisine. It is believed to have originated in the northern region of the country, where duck is commonly raised and used in cooking.
Over time, arroz de pato has evolved and adapted to include different ingredients and cooking methods. Some variations include adding herbs such as coriander or mint leaves, vegetables such as leek or carrot, and even orange zest and juice for a citrusy flavor. The dish can also be cooked on the stove top or baked in the oven for a crispy finish.
Despite these variations, the core elements of arroz de pato remain the same: tender duck meat, fluffy rice and spicy chorizo sausage. These ingredients come together to create a dish that is rich in flavor and texture, with a perfect balance of savory and spicy notes.
In our recipe, we’ll show you how to make a classic version of arroz de pato that is sure to impress. We’ll start by cooking the duck until it is tender and flavorful, then use the broth to cook the rice and infuse it with even more flavor. We’ll also add chorizo sausage for a spicy kick and bake the dish until it is golden brown and crispy on top.
So if you’re ready to discover the rich flavors of arroz de pato, grab your apron and let’s get started! Follow along with our step-by-step recipe and create a delicious dish that will be the star of any meal.
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 14 oz of long-grain rice
- A pinch of black pepper
- A pinch of paprika
- 6 cups of water
- 3.4 fl oz of red wine
- 5.3 oz of chorizo sausage, sliced
- 5.3 oz of smoked bacon, diced
- 2 bay leaves
- 4 duck breasts
- A pinch of salt
- 1.7 fl oz of olive oil
- Start by making the broth: in a large pot, add water, red wine, half of the chorizo sausage, smoked bacon, bay leaves, duck breasts and a pinch of salt. Bring to a boil and let it cook for 40 minutes.
- Strain the broth and reserve.
- In another pot, heat olive oil over medium heat. Add onion and garlic and cook until softened and lightly browned, about 3 minutes. Stir in tomato paste and cook for another 5 minutes.
- Let the meats cool down and shred the duck. Add shredded duck, cubed chorizo sausage and smoked bacon to the pot with the sautéed onion and garlic.
- Pour in some of the reserved broth and let it cook for another 3 minutes.
- Stir in rice until well combined. Pour in 13.5 fl oz of the reserved duck broth and season with pepper and paprika to taste. Bring to a boil then reduce heat to low and let it cook for 10 minutes.
- Preheat oven to 338 ºF. Transfer rice to an oven-safe dish. Arrange remaining chorizo sausage slices on top of the rice.
- Bake until golden brown, about 15 minutes.
- Some suggestions include adding herbs such as coriander, thyme or mint leaves, spices such as star anise or nutmeg, vegetables such as leek, carrot or peas, and even orange zest and juice for a citrusy flavor . Experiment with different types of sausage or bacon to add more flavor to the dish.
- You can substitute some of the ingredients in this recipe. For example, you can use a different type of rice such as jasmine or basmati instead of long-grain rice.
- You can also use a different type of sausage or bacon instead of chorizo sausage and smoked bacon. If you don’t have red wine on hand, you can use chicken or vegetable broth instead.
- You can use chicken instead of duck in this recipe. You can follow the same instructions for cooking the chicken as you would for the duck.
- Just keep in mind that the cooking time may vary depending on the size and type of chicken pieces you use. You can also use the chicken broth to cook the rice instead of the duck broth. Using chicken instead of duck will give the dish a milder flavor, but it will still be delicious!