By eatmundo · August 3, 2026
🇵🇹AI-generated imageSame ingredients, elsewhere in the world
10 matchesDishes from other countries' kitchens, made from the same core ingredients as Arroz de Pato. The percentage is the share of ingredients the two recipes have in common.
Chorizo a la Sidra (Chorizo in Cider)In Spain · same ingredients62%
Lentejas a la Riojana (Riojan-Style Lentils)In Spain · same ingredients56%
Fakes Soupa: Traditional Greek Lentil SoupIn Greece · same ingredients50%
Arroz de Pato is a traditional Portuguese duck rice, baked until the top is golden and slightly crispy. It is a hearty comfort food often elevated by slices of chorizo.
According to eatmundo's ingredient comparison, the closest dish to Arroz de Pato from another cuisine is Chorizo a la Sidra (Spain): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Simmer the whole duck in a large pot with water, one bay leaf, and salt for about 45 minutes until the meat is falling off the bone.
- 2
Remove the duck, reserve 800ml of the broth, shred the meat finely, discarding bones, and sauté the chorizo in a pan until it releases its oils.
- 3
In a large pot, sauté the chopped onion and minced garlic in olive oil, then add the rice and toast for 2 minutes until translucent.
- 4
Stir in the 800ml of reserved duck broth and the second bay leaf; cover and simmer for 15 minutes until the liquid is absorbed.
- 5
Fold the shredded duck meat and half the sliced chorizo into the cooked rice, adjusting the salt carefully as the broth is already seasoned.
- 6
Transfer the mixture to an oven-proof dish, decorate the top with the remaining chorizo slices, and bake at 200°C for 10 minutes until golden.
Frequently Asked Questions
What is Arroz de Pato?
Arroz de Pato is a Portuguese rice dish prepared with shredded duck, chorizo, onion, garlic, and bay leaf. It is typically baked until the top is golden and served as a main course during lunch or dinner.
Can I use duck legs instead of a whole duck?
This recipe uses a whole duck: it is simmered on the bone to make the 800ml of broth for the rice and to provide all the shredded meat.
How do I prevent the rice from being dry?
Use all 800ml of the reserved broth for the 300g of rice to keep the internal texture moist while the top crisps.
Can I make this ahead of time?
Yes, you can assemble the dish and refrigerate it, then bake it fresh when ready to serve.
What is the secret to a good Arroz de Pato?
Using the duck cooking liquid as the base for the rice is essential for deep flavor penetration.
🇵🇹AI-generated image
