Arroz de Pato
Arroz de Pato
- Country
- Portugal
- Region
- Central Portugal
- Recipes
- 2 Recipes
Dish information
Arroz de Pato, a celebratory and comforting rice and duck casserole, is a beloved dish in Portuguese cuisine, particularly popular in the central and northern regions. Its origins are rooted in the traditional Portuguese practice of utilizing the entire fowl, ensuring no part goes to waste. The dish typically begins with simmering a whole duck, often seasoned with herbs and sausages like chouriço. Once the duck is tender, the meat is shredded or diced, and the cooking liquid, enriched with duck fat and spices, is used to cook the rice, infusing it with deep flavor. The cooked rice is then layered or mixed with the shredded duck meat, often a layer of sautéed onions and garlic is incorporated, and sometimes slices of chouriço are added for extra punch. The entire assembly is then baked in the oven until the rice is fully cooked and the top develops a delightful crust. Sometimes, the crispy skin of the duck is reserved and placed on top in the final stages of baking, adding a textural contrast. This dish is a testament to Portuguese culinary ingenuity, transforming simple ingredients into a sophisticated and flavorful meal. It is often a centerpiece for family gatherings and festive occasions, embodying warmth and generosity. The flavor profile is savory and rich, with the inherent gaminess of the duck balanced by aromatic herbs and the subtle spice of chouriço if used.
Timeline
The practice of using duck and its cooking juices to flavor rice likely emerged.
Arroz de Pato described in regional Portuguese cookbooks as a substantial meal.
Became a more commonly prepared dish in Portuguese households for special occasions.
Feature in major Portuguese culinary magazines, showcasing regional variations.
Gained broader international recognition through Portuguese diaspora communities.
