Arroz de pato Portuguese duck rice
Tender duck legs cooked into rice with smoky chorizo, then baked until crisp on top.
- Time1 hr 45
- LevelMedium
- Costabout £1.74 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Brown the duck legs skin side down in a casserole for 8 minutes, then set aside. Pour off all but 1 tbsp of the fat.
8 min - 2
Cook the onion, garlic and half the chorizo in the pot for 6 minutes. Add the bay, paprika and stock, return the duck, cover and cook in the oven for 1 hour 15 minutes.
75 min - 3
Lift out the duck, shred the meat from the bones and discard the skin and bones.
- 4
Stir the rice into the stock, return the casserole to the hob and simmer for 12 minutes until most of the stock is absorbed.
12 min - 5
Stir in the shredded duck, top with the remaining chorizo and bake uncovered for 15 minutes until the top is crisp. Scatter with parsley.
15 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.