Portuguese Rice with Duck "Arroz de Pato".

By Chef H. Delgado

October 7, 2021

Hello Friends!

This week I bring you a recipe from Portuguese gastronomy. A very traditional dish that I have tasted on my latest vacation, and it conquered my palate. But before I start cooking, I would like to tell you a little more about the origin of this excellent rice dish.

Spanish Garlic

Where "Arroz de Pato" come from?

The recipe is typical of the Alentejo region, which means "beyond the Tajo", a river that originates in Spain, crosses Portugal and flows into the Atlantic Ocean near Lisbon, the country's capital. This region is located in the southern half of Portugal, where rice fields abound.

Rice production in Portugal is a Muslim heritage. However, its cultivation was forbidden due to the risk of malaria. During the 19th century, planting gradually resumed, or at least officially, because it seems that rice never disappeared and became a source of enrichment for Portuguese agriculture.

Rice Benefits
Click and discover the Benefits of eating rice.

Initially, this fantastic recipe was made from wild ducks. Possibly it arose as an alternative to reuse useless food. But it ends up becoming very famous, especially for the texture and flavor of the duck meat.

Well, here is my humble version of this tasty rice. I hope you like it and try to make it at home. You will see what fantastic flavor has this rice.

Ingredients for cooking Rice with duck

Ingredients 4 Tapas

  1. Duck Magret 400 g
  2. Chorizo 1
  3. Bacon 100 g
  4. Rice 400 g
  5. Leek 1/2
  6. Onion 1/2
  7. Green bell pepper 1/2
green pepper and onion
  1. Carrot 2
  2. Tomato 1
  3. Two cloves Garlic
  4. Bay leaf 1
  5. Salt
  6. Pepper 1/2 tsp
  7. Pimentón (Paprika) 1 tsp
  8. Powdered cloves 1/2 tsp
  9. Red wine 100 ml
  10. Chicken stock 800 ml
  11. Parsley

Preparation

As always, I start by preparing the vegetables.

  1. Cut all the vegetables into cubes of about 1 cm, except the garlic that we will do in brunoise. Preserve them to use later.
Chopped Vegetables

On the other hand, I prepared the duck breast.

  1. Remove the fat and reserve a small part to cook it later.
  2. Cut the duck breast into three parts. Two parts are cut into cubes, and one part reserve without cutting for cooking differently.
Duck Breast

Now we have all the ingredients to start cooking.

  1. Cover the base of a medium-size pot with olive oil, and add the reserved duck fat cubes.
  2. Set the pot over medium heat. When it is hot, add the chopped vegetables except for the tomato. Season and cook them over medium heat for about 10 minutes.
  3. When the vegetables take color, add the bacon and the diced duck. Cook them for another 10 minutes approx.
Cooking Steps
  1. Season it and put the paprika, the clove powder and the tomato. Stir well and pour the red wine in.
  2. When the alcohol evaporates, after a couple of minutes of boiling, add the rice. Mix everything, add the bay leaf and the chicken stock.
  3. Cook everything together for 15 minutes since the rice is placed.
Cooking steps 2
  1. Once this time has elapsed, serve the rice in a clay dish.
  2. Place two chorizo slices on the top that I have previously blanched and put it into the oven at 200 degrees for 5 minutes.
Rice before oven with chorizo
  1. During this time, cook the part of the duck that we had reserved.
  2. Season the meat, and in a frying pan with a bit of olive oil, pan-fry it to the point  you like.
Pan frying duck breast
  1. When the rice is ready, put a couple of slices of duck on top and finish decorating it with parsley.
Rice with Duck

If you want to enjoy the complete Portuguese experience, click this link and enjoy.

Thank you very much for the support you are showing me on Instagram and Facebook with your comments.

Have a Tasty Day!

I'm Chef H. Delgado

Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values ​​as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.

Receive my best Spanish recipes via e-mail

Latest entries of my blog

Recipes

Chicken noodles soup. A historical delicacy and almost a medicine

This week I bring you a delicious starter ideal for cold winter days. This traditional dish already was served in the 18th century at the restaurant "Champs d'Oiseau", the first known restaurant in European history.

Recipes

A Spanish product you have never heard of, Botillo del Bierzo

Today I bring you a recipe that undoubtedly many of you have not seen before. Despite its age, many people still don't know this sensational product even in Spain. But before I tell you more about it, I need to introduce you to the beautiful land where the Botillo comes from.

Ingredients

The Twelve lucky Grapes

This week I bring you one of the most popular traditions in our country. This festivity has spread throughout Spain and is becoming more and more widespread in different parts of the world, celebrating abundance, prosperity and good luck for the year that is about to begin.

Recipes

"Tigres" Stuffed Mussels, a delicious Tapa from the Spanish Sea

This week I bring you an original "Tapa" maybe you have not seen before. It is croquet made in the mussel shell. With all sea flavour and a little spicy, today I bring you "MEJILLONES TIGRES" or stuffed mussels.

Subscribe now and get a free copy of my first e-book.

The selection of these 12 old recipes of humble origin tries to show the more representatives products of my country. Enjoy!

Subscribe