Arroz de pato à moda do Porto
Arroz de pato — duck rice — is a classic of Portuguese cooking, and the Porto style is one of its best-known versions. It is a baked rice dish, rich and comforting, and a staple of traditional restaurants in the city.
The dish is made in stages. A duck is cooked until tender, often with smoked sausage and ham, and the resulting flavoured stock is used to cook the rice. The shredded duck meat is then layered with the rice in an oven dish, topped with slices of chouriço, and baked until the surface turns golden.
The result is a dish where the rice carries the deep flavour of the duck and the smoked meats. Substantial and satisfying, arroz de pato is a comforting, homely dish, a regular feature of Sunday tables and traditional restaurants across Porto and the North.
Highlights
- A classic baked duck rice, in the Porto style
- Rice cooked in the flavoured stock of the duck
- Shredded duck layered with rice and topped with chouriço
- Baked until the surface turns golden
- A comforting staple of traditional Porto restaurants
Frequently asked questions
What is arroz de pato à moda do Porto?
It is a baked duck rice — rice cooked in duck stock, layered with shredded duck and chouriço, and baked until golden.
What does the dish taste like?
Rich and comforting: the rice carries the deep flavour of the duck and the smoked meats cooked with it.
Is it a common dish in Porto?
Yes, it is a homely staple of Sunday tables and traditional restaurants across Porto and the North.