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Arroz de pato
Put the duck legs, chouriço, bacon, onion, carrot, garlic, bay leaves, wine and water in a large pot. Bring to the boil, skim, then simmer gently, partly covered, for 1 hour 15 minutes, until the duck pulls away from the bone.
Tip: Lift the chouriço out after 30 minutes so it keeps its shape. It has given the broth enough by then.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Arroz de pato take?
2 hr 35 min all in — 20 min prep, 2 hr 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Stockpot, Chef's knife, Saucepan, Oven.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Duck legs → A whole duck of about 2 kg, jointed. Simmer it for about 1 hour 30 minutes. More fat to skim, more broth for the rice.
Any tips from this recipe?
Make the broth and shred the duck a day ahead. Chill the broth and lift off the set fat, which is easier than skimming. Some Braga cooks brush the top with beaten egg yolk before baking for a glossier crust.
Can I prepare this ahead?
Make the broth and shred the duck a day ahead. Chill the broth and lift off the set fat, which is easier than skimming.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.