Gluten-Free Arroz de Pato (Duck Rice)

Discover the rich and comforting flavors of Gluten-Free Arroz de Pato (Duck Rice), a Portuguese-inspired dish reimagined for gluten-intolerant food lovers. Tender duck legs are marinated in red wine and fresh orange juice, then slow-cooked with gluten-free Arborio rice, smoky chorizo, and vibrant green peas for a hearty one-pot meal. Aromatics like onion, garlic, and bay leaves infuse the dish with depth, while a final garnish of fresh parsley adds brightness. Perfect for a cozy dinner, this gluten-free adaptation retains all the classic warmth and elegance of the traditional recipe, making it a crowd-pleaser for special gatherings or weeknight indulgence. Designed to be both satisfying and inclusive, this recipe embodies rustic comfort with a modern twist.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 4 pieces duck legs
• 250 ml red wine
• 1 whole orange
• 3 tablespoons olive oil
• 1 large onion
• 4 cloves garlic cloves
• 2 leaves bay leaves
• 750 ml gluten-free chicken stock
• 100 grams gluten-free chorizo sausage
• 1 medium carrot
• 150 grams green peas
• 300 grams gluten-free arborio rice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large baking dish, place the duck legs. Pour the red wine over them and squeeze the juice of the orange over the duck. Allow the duck to marinate while you prepare the aromatics.

Step 3

Finely chop the onion and garlic cloves.

Step 4

Heat the olive oil in a large oven-safe casserole or Dutch oven over medium heat. Once hot, add the chopped onion, garlic, and bay leaves. Sauté until the onion is translucent, about 5 minutes.

Step 5

Remove the duck from the marinade, setting the marinade aside, and pat the duck pieces dry with paper towels.

Step 6

Brown the duck legs in the casserole on all sides, about 5 minutes per side. Remove the duck from the pot and set aside.

Step 7

Slice the gluten-free chorizo into thin slices and slice the carrot into small pieces. Add them both to the casserole and sauté for 3-4 minutes.

Step 8

Stir in the arborio rice, letting it absorb the flavors for 2-3 minutes, then add the reserved red wine marinade and gluten-free chicken stock.

Step 9

Add the browned duck legs back into the casserole, nestling them within the rice mixture.

Step 10

Bring the mixture to a simmer then cover and transfer the casserole to the oven. Bake for around 1 hour or until the duck is tender and the rice is cooked.

Step 11

About 10 minutes before the cooking time ends, stir in the green peas and season with salt and black pepper.

Step 12

Remove the casserole from the oven. Let it sit for 5-10 minutes, then garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3023.2g)

Amount per serving	% Daily Value*
Calories	5177.5

Total Fat 367.4g	0%
Saturated Fat 118.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 920mg	0%
Sodium 7371.2mg	0%
Total Carbohydrate 163.6g	0%
Dietary Fiber 19.9g	0%
Total Sugars 34.2g
Protein 239.3g	0%

Vitamin D 0IU	0%
Calcium 414.2mg	0%
Iron 35.2mg	0%
Potassium 4258.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.2%

Protein: 19.5%

Carbs: 13.3%