Entree: Brazil – Sao Paulo – Arroz de Pato (Baked duck and rice casserole cooked with smoked sausage and aromatic broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 5 min

Additional 10 min

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole duck, about 4 lb (1.8 kg)
- 2 tsp (10 ml) kosher salt, plus more as needed
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 8 oz (225 g) linguiça or smoked chorizo, sliced 1/4 in (6 mm) thick
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1/2 cup (120 ml) dry white wine
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 3 cups (720 ml) chicken or duck stock, hot
- 1/2 cup (120 ml) reserved duck roasting juices (see instructions)
- 2 medium tomatoes, diced (about 10 oz (280 g)) or 1 cup (240 g) canned diced tomatoes, drained
- 2 bay leaves
- 1/4 cup (15 g) fresh parsley or cilantro, chopped
- 2 tbsp (30 g) butter
- Lemon wedges for serving
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 1 whole duck, about 4 lb (1.8 kg)
- 2 tsp (10 ml) kosher salt, plus more as needed
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 8 oz (225 g) linguiça or smoked chorizo, sliced 1/4 in (6 mm) thick
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1/2 cup (120 ml) dry white wine
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 3 cups (720 ml) chicken or duck stock, hot
- 1/2 cup (120 ml) reserved duck roasting juices (see instructions)
- 2 medium tomatoes, diced (about 10 oz / 280 g) or 1 cup (240 g) canned diced tomatoes, drained
- 2 bay leaves
- 1/4 cup (15 g) fresh parsley or cilantro, chopped
- 2 tbsp (30 g) butter
- Lemon wedges for serving
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 400°F (200°C). Pat the duck dry, season inside and out with 2 tsp (10 ml) kosher salt and 1 tsp (5 ml) black pepper. Place on a rack in a roasting pan and roast 60–75 minutes, until skin is browned and internal temperature at the thickest part reaches 165°F (74°C). Reserve 1/2 cup (120 ml) pan juices, strain and set aside; carve the duck, remove skin and bones, shred meat and set aside.
2. While duck roasts, heat 2 tbsp (30 ml) olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add sliced linguiça and cook until browned, 4–5 minutes; transfer sausage to a plate. Add onion and sauté until soft and golden, 6–8 minutes. Stir in minced garlic and cook 1 minute more.
3. Deglaze the pan with 1/2 cup (120 ml) white wine, scraping browned bits. Add rinsed rice and toast, stirring, 2 minutes. Mix in tomatoes, bay leaves, 3 cups (720 ml) hot stock and 1/2 cup (120 ml) reserved duck juices; season lightly with salt and pepper.
4. Bring to a gentle simmer, then fold in shredded duck and half the browned linguiça. Scatter remaining linguiça on top. Dot the surface with 2 tbsp (30 g) butter, cover, and transfer to the oven. Bake at 375°F (190°C) for 20–25 minutes, until rice is tender and liquid absorbed.
5. For a crisper top, uncover and place under a broiler for 2–4 minutes, watching carefully to avoid burning. Remove bay leaves, fluff gently with a fork, stir in chopped parsley or cilantro, adjust seasoning, and serve with lemon wedges.

1. Preheat oven to 400°F (200°C). Pat the duck dry, season inside and out with 2 tsp kosher salt and 1 tsp black pepper. Place on a rack in a roasting pan and roast 60–75 minutes, until skin is browned and internal temperature at the thickest part reaches 165°F (74°C). Reserve 1/2 cup (120 ml) pan juices, strain and set aside; carve the duck, remove skin and bones, shred meat and set aside.
2. While duck roasts, heat 2 tbsp (30 ml) olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add sliced linguiça and cook until browned, 4–5 minutes; transfer sausage to a plate. Add onion and sauté until soft and golden, 6–8 minutes. Stir in minced garlic and cook 1 minute more.
3. Deglaze the pan with 1/2 cup (120 ml) white wine, scraping browned bits. Add rinsed rice and toast, stirring, 2 minutes. Mix in tomatoes, bay leaves, 3 cups (720 ml) hot stock and 1/2 cup (120 ml) reserved duck juices; season lightly with salt and pepper.
4. Bring to a gentle simmer, then fold in shredded duck and half the browned linguiça. Scatter remaining linguiça on top. Dot the surface with 2 tbsp (30 g) butter, cover, and transfer to the oven. Bake at 375°F (190°C) for 20–25 minutes, until rice is tender and liquid absorbed.
5. For a crisper top, uncover and place under a broiler for 2–4 minutes, watching carefully to avoid burning. Remove bay leaves, fluff gently with a fork, stir in chopped parsley or cilantro, adjust seasoning, and serve with lemon wedges.