Ah, arroz de pato… Just thinking about it makes me hungry ! This dish is the very definition of Portuguese comfort food, the kind that fills the house with rich aromas, warms the heart, and makes you forget bad weather (and sometimes even family arguments, yes really !).

If you live in Portugal, it’s impossible to avoid : it’s on every menu, from little village taverns to city restaurants. And if you’ve had the pleasure of tasting it, you know, you never forget a good duck rice.

A people’s dish turned icon
Arroz de pato is a bit of a national darling in Portuguese cuisine. Born in the countryside, back when people cooked with whatever they had on hand : rice, a bit of duck, a few vegetables, and a touch of chouriço ! Over time, it climbed its way up to become a staple of Sunday family lunches.

Even today, it’s the dish of family gatherings, celebrations, and reunions. A symbol of sharing, simple but generous, like everything Portugal does best.

The concept ? A two-step recipe (and a little patience)
Arroz de pato is a dish you earn. You can’t just throw everything into a pot and hope it “cooks itself”. No, here, the secret is time. You simmer, brown, and gratin. You put on some music (a good fado playlist, or maybe some rancho folk tunes, of course) and let yourself be carried away. Because yes, this dish is made in two big stages : first, cooking the duck to get tender, juicy, fragrant meat ; then, cooking the rice in the duck broth, so it absorbs all those deep flavours.

Everything then goes into the oven, topped with slices of chouriço (and sometimes a little butter for the more indulgent, I admit, I love that part). The result ? A golden crust, soft, melt-in-your-mouth rice, and that irresistible Sunday-lunch aroma filling the air !

The ingredients (for 4 to 6 people)
Get your aprons ready, your taste buds alert, and above all, bring your appetite (definitely not the meal to cook if you had a francesinha for lunch !)

• 1 whole duck (or 4 legs if you prefer something simpler)
• 2 onions
• 2 carrots
• 2 cloves of garlic
• 1 bay leaf
• 400 g of rice (preferably Portuguese medium-grain rice)
• 150 g of sliced chouriço
• 1 small glass of white wine
• Olive oil, salt, pepper
• (Optional : a pinch of paprika for a little extra kick)

Step 1 : the broth of happiness
In a large pot, place the duck, carrots, onions, bay leaf, and a bit of salt and pepper. Cover with water and let it simmer gently for about an hour and a half, until the meat comes away easily.

Tip : don’t throw away the broth ! That’s the secret of the flavour. Strain it and keep it safe, it’s the liquid gold your rice will cook in.

Once the duck is done, shred the meat, removing the skin and bones. (At this point, the temptation to “taste a little piece” is inevitable. Go ahead, it’s tradition.)

Step 2 : the rice, the quiet hero
In a pan, sauté the garlic and onion in a little olive oil. Add the rice, stir well, then pour in twice its volume of hot broth.

The secret is to add a small glass of white wine too, it gives that subtle, slightly fruity note that changes everything.

Cook over medium heat until the rice has absorbed almost all the liquid. It should stay a little firm, as it will finish cooking in the oven.

Step 3 : the gratin moment
Preheat your oven to 180 °C.

In an ovenproof dish, spread a first layer of rice, then all the shredded duck, and finally a second layer of rice on top.

Smooth the surface with a spoon, then arrange the chouriço slices nicely in a pattern. (This is the “Instagrammable” moment of the recipe, don’t rush it !)

Bake for around 20 minutes, until the top turns golden and slightly crispy.

Out of the oven…
Close your eyes and take a deep breath.

That mix of rice, chouriço and tender duck, it’s Portugal on a plate. Serve piping hot, straight from the dish, with a green salad or a glass of red wine from the Alentejo.

And then you’ll understand why people often say that “duck rice is the recipe of patience and reward.”

Little variations (because everyone has their secret)
Every family has its own version.

Some add a bit of bacon for extra flavour, others replace the white wine with a splash of dry port. 

There are also those who fry the rice directly in duck fat (yes, it’s rich; but oh, so delicious…).

And then there are the purists, who swear by the traditional version, “just like grandma used to make it.” And honestly ? They’re right.

What we love about this dish
Arroz de pato is a dish that tells a story : the story of taking time to do things well. It’s an ode to slowness, conviviality and generosity. A dish cooked as much with the hands as with the heart. And above all, it’s a dish that’s never eaten alone. Because a good duck rice is like a good memory : it’s meant to be shared.

So, what’s the secret of duck rice ?

It’s simple : time, love, and a hearty appetite. Oh, and a little friendly advice, always make a bit extra, because it’s even better the next day !

Bom apetite !