DISH RESEARCH · Rice dish
Arroz de Pato
Layered baked duck rice with presunto, chourico and a duck-stock base.
About Arroz de Pato
Filipa Gomes presents this arroz de pato as an old-style Portuguese preparation. Duck is cooked with chouriço, presunto, vegetables, bay and Port wine, creating both the meat and its cooking stock.
Onion is sautéed in the recovered duck fat before the rice is added. The rice absorbs the duck stock, linking its flavour to the shredded meat and cured pork.
Rice, duck and presunto are layered in a baking dish, with chouriço slices across the top. A final bake gives the dish the toasted surface described in the recipe.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Arroz de Pato
Filipa Gomes' old-style Portuguese arroz de pato.
- DuckProtein
- OnionAromatic
- Bay leafAromatic
- GarlicAromatic
- CarrotAromatic
- Chourico de carneProtein
- PresuntoProtein
- Port wineLiquid
- PepperSeasoningIngredient page not linked
- Parboiled riceBase
- Duck fatCooking medium
- SaltSeasoning
- WaterLiquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Duck: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual53 half duck pieces, no exact wild/domestic species inferred.
- Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual54/64 stock and rice allocations consolidated.
- Bay leaf: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Carrot: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Chourico de carne: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual58 meat chourico with broad sausage candidate, complete product formula unknown; no meat species/spices reconstructed.
- Presunto: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual59 Portuguese cured ham, broad ham candidate, full product formula unknown.
- Port wine: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual60 named Port, exact producer/formula unknown.
- Pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual61 generic pepper, species unresolved.
- Parboiled rice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual63 arroz vaporizado expressly selected source form; no Caroline basmati or 196 extralonggrain substitution.
- Duck fat: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual66/73-74 fat recovered from own duck cook, explicit separate medium allocation, no olive oil imported.
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual72 duck-cooking and75 rice-washing water explicit, consolidated; own duck stock fully expanded, not duplicated opaque component.
Origins & food traditions
Countries
- Portugal
- PortugalCatalogue link pending review
Cuisines & regions
- Portuguese Cuisine
- Mainland Portuguese CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.