Arroz de pato

Duck rice is a typical Portuguese recipe that has its roots in the city of Braga, in the North of Portugal.

This masterpiece of Portuguese Gastronomy is famous not only in Portugal but also in Brazil and abroad as “Arroz à Portuguesa” or even as “Arroz de Braga”.

The sources about the origin of this dish are not clear, however it is believed that its origin is in the popular cuisine and the need to take advantage of the remains of the stew of the previous day.

There are similar dishes in Spain – mainly in the northern regions – and there is also a report in the Peruvian gastronomy where the Duck Rice is known as “ñuñuma” and in this case the dish is brewed with beer.

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Arroz de Pato
Duck rice is a typical Portuguese recipe that has its roots in the city of Braga, in the North of Portugal.
Duck rice portuguese recipe
Prep Time 1 hours
Cook Time 2 hours
Passive Time 1 hour
Servings
people
Ingredients
Prep Time 1 hours
Cook Time 2 hours
Passive Time 1 hour
Servings
people
Ingredients
Duck rice portuguese recipe
Instructions
  1. Cook the duck with the bacon and the chorizo in salted water. Add onion, clove grains, carrot, pepper and parsley and cook over low heat.
  2. When it is cold, filter the broth, remove the fat and reserve it. Then boil the broth and check the salt.
  3. Fry the rice in the duck fat, add the broth (three times the amount of rice) and the mint. Take it off 2 minutes later. Cook for 15 minutes, turn off the heat and let stand.
  4. In a baking dish, place half of the rice and duck on top of it, then put the remaining rice and cover it all. Garnish with chorizo, bacon and carrots. Cook in the oven until the top is golden.
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