Arroz de pato
Enjoy the warmth of Arroz de pato with friends and family, a dish full of love and tradition.
At a cozy tasca in Lisbon, there's nothing quite like gathering with friends over a steaming plate of Arroz de pato. This dish is a staple at Sunday family lunches and festive occasions, especially when the weather turns chilly and we crave something comforting. The rice soaks up the deep, rich flavors of the duck, turning each bite into a warm hug that feels just like home.
The roots of Arroz de pato run deep in the rural kitchens of Portugal, where duck was often on the menu. Over the years, families have made it their own, adding unique ingredients like smoky chorizo or fresh herbs to elevate the dish. While it’s not complicated to prepare, it does take a bit of time for the rice to cook just right, slowly absorbing the savory broth and tender duck. This meal isn’t just about the food; it’s about the stories shared around the table, the love in each preparation, and the joy of coming together to enjoy a great meal.
Ingredients · 4 servings
- 1 kg duck (cut into pieces)
- 300 g rice
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 100 ml olive oil
- 1 bay leaf
- 1 liter chicken broth
- Salt and pepper to taste
- Chopped parsley for garnish
Method
- Heat the olive oil in a large pot over medium heat.
- Add the duck pieces and brown them on all sides.
- Remove the duck and set it aside.
- In the same pot, add the chopped onion and minced garlic, sauté until soft.
- Return the duck to the pot, add the bay leaf, and season with salt and pepper.
- Pour in the chicken broth and bring to a boil.
- Add the rice and stir well, then reduce the heat to low and cover.
- Cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
- Garnish with chopped parsley before serving.