Duck Confit with Chorizo Rice (Arroz de Pato)
By Dominic Lamirande
A recipe inspired by traditional Portuguese arroz de pato (duck rice). I’ll show you how to easily make your own duck confit from scratch, but store-bought confit legs work wonderfully too! This comforting oven-baked rice dish features crispy duck and smoky chorizo, all brightened up with a vibrant chive and green onion pesto for an extra kick of fresh flavor.
My Version of Portuguese Duck Rice (Arroz de Pato)
This recipe draws inspiration from the rich, hearty flavors of traditional Portuguese arroz de pato. It’s a comforting oven-baked rice dish combining melt-in-your-mouth duck confit with smoky, crispy diced chorizo. I kept the classic flavors and the easy one-pot technique while highlighting every single texture. Plus, I’ll show you how to make your own duck confit from scratch!
Everything is beautifully balanced by the vibrant punch of a fresh lemon, green onion, and chive pesto.
Serve nice and hot, ideally paired with a good, full-bodied Portuguese red wine to round out the meal! I recommend the La Rosa red wine from the Douro valley.
Tips for a perfect recipe:
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Choosing your duck: if you’re short on time, good-quality store-bought duck confit legs work wonderfully and will significantly cut down on prep time.
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The secret to crispy skin: to get perfectly crispy duck skin without drying out the meat, be sure to pat the legs dry with paper towels before placing them over the rice. The final 3 to 5 minutes under the broiler is crucial, but keep a close eye on it so the sugars in the chorizo don’t burn!
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Letting the rice rest: let the rice rest for 3 to 5 minutes after taking it out of the oven before stirring in the parsley; the grains will turn out even fluffier and more flavorful.
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Swap duck for chicken legs: you can easily confit bone-in, skin-on chicken thighs for a similar result—just keep in mind that the cooking time may vary depending on the size and weight of the pieces!
Why make this recipe?
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Culinary trip inspired by Portugal: a modern take on classic arroz de pato, this recipe transports your guests to the heart of Iberian traditions in the Douro region, featuring tender duck, rice infused with rich broths, and smoky chorizo.
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Contrast of textures: between the tender shredded duck, the flavorful oven-baked rice, the crispy diced chorizo, and the punchy fresh herb pesto, every bite delivers an explosion of contrasting textures.
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Accessible elegance: although it looks and feels like a fine-dining dish, the final oven-baking method does all the work for you. It’s the ultimate showstopper for entertaining guests!
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The perfect wine pairing: the ideal excuse to pop open a superb, full-bodied Portuguese red wine that effortlessly complements the spicy notes of the chorizo and the richness of the duck. Opt for a wine with prominent dark fruit and spice notes.
Generously salt all 4 duck legs and refrigerate them for at least 2 hours (ideally overnight). Wipe away any excess moisture with paper towels.
Place the duck legs in a Dutch oven or heavy skillet and cover them completely with olive oil (~750 ml to 1 L). Bake in the oven at 130°C (265°F) for 2 hours and 30 minutes to 3 hours, until the meat is extremely tender. Remove the legs from the oil.
In a small food processor or blender, blend the bunch of chives, green onions, good-quality olive oil, lemon zest, and lemon juice. Season with flaky sea salt and freshly ground black pepper. Set aside.
Preheat your oven to 375°F (190°C).
After removing the confit oil from the skillet, heat the pan again over medium heat. Add the diced chorizo and sauté for 2 to 3 minutes so it releases its oils. Add the shallots, garlic, and bay leaves, and sweat for about 2 minutes until tender. Pour in the uncooked basmati rice and stir well to coat with the flavors and ingredients.
Pour in the 3 cups of chicken broth, add the bay leaf, and gently stir. Bring to a light simmer.
Place the 4 duck confit legs directly on top of the bed of rice.
Bake uncovered for 20 to 25 minutes (until the rice has absorbed all the broth). Switch to the broiler for the last 3 to 5 minutes if you want to make the duck skin extra crispy.
Remove from the oven, discard the bay leaves, and temporarily lift out the duck legs. Stir the fresh flat-leaf parsley into the rice until well combined. Serve nice and hot, generously drizzling the duck legs and rice with the green onion and chive pesto.
Bon appetit and enjoy!
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