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Arroz de Pato
A Portuguese duck rice dish, combining shredded duck, chouriço and rice baked until a crispy top forms in the oven.
Ingredients
Instructions
Simmer duck in water with onion, garlic and bay leaves 1.5 hours. Remove, cool and shred.
Strain and measure stock. Simmer rice in stock with wine 10 minutes — partially cook.
Mix shredded duck through rice. Transfer to a baking dish. Lay chouriço on top.
Bake at 200°C for 20–25 minutes until top is crispy.
Serve from the dish.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
