Glazed duck rice with chouriço and lardo

Glazed duck rice with chouriço and lardo

Arroz de pato


I’ll never forget the first time I broke through the egg glaze of a dish of duck rice with my fork. Traditionally, it’s baked in a shallow terracotta dish and the rice hides the duck legs beneath it. I have finished my version with chouriço and lardo, but you could also use duck fat, duck hearts or foie gras. Serve it with a green salad, simply dressed with olive oil, lemon juice and black pepper (rocket and watercress would be nice, for a peppery contrast to the richness). If you fancy a sweet but acidic note, serve the duck rice with segments of orange or clementine – this is how we like to eat it in Portugal.


Quantity Ingredient

For the duck legs

Quantity Ingredient
4 duck legs, skin on, bone in
1/2 small fennel bulb, trimmed and roughly chopped
1 onion, roughly chopped
1 banana shallot, roughly chopped
1 carrot, roughly chopped
1 celery stick, roughly chopped
1 bay leaf
5 parsley stalks
sea salt flakes
ground white pepper

For the rice

Quantity Ingredient
4 tablespoons olive oil
1/2 small fennel bulb, trimmed and diced into small pieces
1 onion, diced into small pieces
1 banana shallot, diced into small pieces
1 carrot, diced into small pieces
1 celery stick, diced into small pieces
50g chourico, (skin removed), diced
300g short-grain white rice, preferably portuguese carolino, japanese sushi or spanish bomba rice
80ml port, plus a little extra if you like
20ml brandy, plus a little extra if you like
2 strips orange, zested

To finish

Quantity Ingredient
1 tablespoon olive oil
2 egg yolks, beaten with a splash of water
10 thin slices chourico, skin removed
6 thin slices lardo


  1. To cook the duck legs — Heat a large pan over a medium-high heat. Season the duck legs lightly with salt and pepper on the skin side and put them in the pan, skin-side down. Cook until the fat has melted and the skin is golden brown and crispy, then remove from the pan.
  2. Put the duck legs in a large pan with the fennel, onion, shallot, carrot, celery, bay leaf and parsley stalks. Pour in cold water to cover (about 1 litre, plus extra if needed) and season with salt and pepper. Bring to the boil over a medium heat and, just when it starts to boil, turn the heat down to low. Cover and simmer gently for about 1 hour, or until the meat comes away easily from the skin. Skim lightly to remove any scum and some of the fat, but don’t remove all the fat, as it’s important for the flavour.
  3. Remove the duck legs and set them aside to cool. Strain and reserve the cooking liquor, discarding the vegetables and aromatics. Once cooled, remove the duck meat from the bones and finely chop it along with the skin, then set aside.
  4. To cook the rice — Heat the olive oil in a large pan over a medium heat, add the fennel, onion, shallot, carrot and celery and cook until caramelised. Add the diced chouriço and gently cook until the fat starts to melt and the sausage turns golden brown. Add the rice and cook for 2 minutes, or until lightly toasted, stirring so that the grains are coated with fat and flavour. Pour in the port and brandy and cook for 1–2 minutes over a high heat to burn off the alcohol. Turn the heat down to medium and add enough reserved duck-cooking liquor to cover the rice, adding water if you need to. Season with salt and pepper and add the orange zest.
  5. Cook over a low heat for 40 minutes, stirring only occasionally, until the rice is soft but not fully broken down. You do not want the rice to be mushy, or the texture of the dish will be too soft. (Don’t stir it too much, as this will draw out the starch, which can make it gloopy.) When the rice is cooked, taste for seasoning and add a splash more brandy and port if you fancy it. Bear in mind that you will put chouriço and lardo on top, both of which are salty.
  6. Preheat the oven to 200°C while the rice is cooking. Remove the rice pan from the heat and stir in the chopped duck meat and skin. Lightly grease the base of a large baking dish – in Portugal we use a deep terracotta one – with olive oil and pour the rice in. Brush the surface lightly with the beaten egg yolks and arrange the chouriço and lardo slices across the top. Bake for 5 minutes, or until it is golden brown and the chouriço and lardo have crisped up. Serve straight from the baking dish.
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