Arroz de pato (Portuguese duck rice)

Arroz de pato is one of the crown jewels of Portuguese comfort food: duck simmered until tender, its broth used to cook the rice, everything layered with chorizo and smoky bacon and baked until the top turns golden and crisp. It is a dish for Sunday lunches, celebrations, and any day you want the house to smell incredible.

It comes from the north of Portugal, where duck has long been part of the kitchen, and every family gives it a twist — some add orange zest, others coriander or mint, and there are stovetop versions too. The core trio never changes: tender duck, flavorful rice, and that irresistible chorizo on top.

My version stays close to the classic: make a rich broth with the duck, wine and smoked meats, build the rice on that foundation, and finish it in the oven. It takes a little time, but almost all of it is hands-off — and the result is absolutely worth it.

Arroz de Pato Recipe

Prep time: 20 minutes · Cook time: 1 hour · Total: 1 hour 20 minutes · Servings: 4 · Calories: ~372 per serving

Ingredients

• 4 duck breasts
• 5 oz chorizo sausage, half sliced and half cubed
• 5 oz smoked bacon, diced
• 2 cups long-grain rice
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• Scant ½ cup (7 tablespoons) red wine
• 6 cups water
• 2 bay leaves
• 3½ tablespoons olive oil
• A pinch of salt
• A pinch of black pepper
• A pinch of paprika

Instructions

1. Make the broth: combine the water, red wine, half the chorizo, the bacon, bay leaves, duck and a pinch of salt in a large pot. Bring to a boil and cook for 40 minutes.
2. Strain the broth and reserve it. Let the meats cool, then shred the duck.
3. In another pot, heat the olive oil over medium heat and cook the onion and garlic until softened and lightly golden, about 3 minutes. Stir in the tomato paste and cook 5 minutes more.
4. Add the shredded duck, the cubed chorizo and the bacon to the pot.
5. Pour in a ladle of the reserved broth and cook for 3 minutes.
6. Stir in the rice, then add about 1¾ cups of the reserved broth and season with pepper and paprika. Bring to a boil, reduce the heat to low and cook for 10 minutes.
7. Preheat the oven to 340°F. Transfer the rice to a baking dish and arrange the remaining chorizo slices on top.
8. Bake for about 15 minutes, until golden on top.

Recipe Notes

• Coriander, thyme or mint, a hint of star anise or nutmeg, vegetables like leek, carrot or peas, or orange zest and juice are all traditional variations.
• Chicken can replace the duck (use the same method); the flavor will be milder but still delicious.
• No red wine? Use extra broth instead.
• If the rice looks dry before the oven step, add another splash of broth — it should be moist going in.