Rooted in Braga and the Lafões region of northern Portugal, it gained nationwide popularity in the mid-20th century as restaurant dining spread.
The rice is deeply savory and burnished, each grain carrying the richness of duck and the smoky paprika bite of chouriço. The crisp top shatters into the soft, fragrant interior, while a squeeze of orange cuts the fat with bright acidity.
Cooking the rice in concentrated duck broth infuses every grain with collagen-rich flavor, while the final bake dehydrates the surface starches into a crackling gratin crust.
Variations
Wild duck for gamier flavor, addition of bacon or presunto, a splash of port or white wine in the broth, lemon instead of orange
On the Palate
Where Arroz de Pato sits in the Portuguese flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 40 min
- 160 min
Simmer the duck with onion, chouriço, bay leaf and salt until tender, then reserve the cooking broth.
- 210 min
Remove the duck, let it cool slightly, then shred the meat off the bones, discarding skin and fat.
- 318 min
Cook the rice in the strained, measured duck broth until just absorbed and al dente.
Watch outPull the rice while a few grains still have a firm core — it keeps cooking under the bake, and mushy rice here can't crisp up.
- 45 min
Stir the shredded duck through the cooked rice and adjust seasoning.
- 56 min
Spread half the rice in a baking dish, layer in chouriço slices, then top with the remaining rice.
- 64 min
Arrange more thin chouriço rounds over the surface for the crust.
- 725 min
Bake in a hot oven until the top is golden and crisp.
Watch outIt's ready when the top is deep golden and the chouriço edges have crisped — listen for a faint sizzle and don't pull it pale.
- 85 min
Rest a few minutes, then serve with orange wedges or olives.
