Keto Arroz de Pato (Duck Rice)

Delightfully savory and low-carb, this Keto Arroz de Pato (Duck Rice) reimagines a Portuguese classic with a modern twist. Tender, oven-braised duck legs are infused with aromatic spices and paired with riced cauliflower in place of traditional rice, making this dish a perfect choice for keto enthusiasts. Each bite boasts layers of flavor from sautéed onions, garlic, and red bell pepper, combined with smoky paprika, zesty lemon, and the subtle brininess of olives. Cooked in a single skillet for ease, this recipe is a showstopping main course that’s both nutritious and indulgent. Perfect for dinner parties or an elevated weeknight meal, this keto-friendly duck rice offers a harmonious blend of comforting textures and bold, Mediterranean-inspired flavors.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 duck legs
• 1 large head cauliflower
• 1 large onion
• 3 garlic cloves
• 3 tablespoons olive oil
• 0.5 cup dry white wine
• 1 cup chicken broth
• 2 bay leaves
• 1 teaspoon smoked paprika
• 0.25 cup fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup olives, pitted and sliced
• 1 small red bell pepper
• 1 teaspoon lemon zest

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Season the duck legs with salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the duck legs, skin side down, and brown for 5-7 minutes until the skin is golden and crispy.

Step 4

Flip the duck legs and brown the other side for another 5 minutes. Remove the duck legs from the skillet and set aside.

Step 5

In the same skillet, add 1 more tablespoon of olive oil and sauté the chopped onion, garlic, and red bell pepper until the onion is translucent.

Step 6

Pour in the white wine, scraping the bottom of the pan to release any browned bits, and let it reduce by half.

Step 7

Stir in the chicken broth, bay leaves, smoked paprika, salt, and pepper. Return the duck legs to the skillet, cover, and transfer the skillet to the preheated oven.

Step 8

Bake for about 1 hour or until the duck is tender and fully cooked.

Step 9

While the duck is cooking, remove the leaves from the cauliflower head and chop it into florets. Use a food processor to pulse the cauliflower into rice-sized pieces.

Step 10

Once the duck is done, remove the legs from the skillet and let them cool slightly. Shred the meat using two forks, discarding the bones and skin.

Step 11

Stir the cauliflower rice into the skillet with the remaining juices and vegetables, mixing well.

Step 12

Return the shredded duck meat to the skillet, stirring to combine. Let it cook on the stove over medium heat for 10-15 minutes until the cauliflower is tender.

Step 13

Adjust seasoning to taste. Stir in the lemon zest, parsley, and olives.

Step 14

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1854.8g)

Amount per serving	% Daily Value*
Calories	1683.3

Total Fat 118.0g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 4.2g
Cholesterol 168mg	0%
Sodium 5188.8mg	0%
Total Carbohydrate 86.6g	0%
Dietary Fiber 28.0g	0%
Total Sugars 30.9g
Protein 63.4g	0%

Vitamin D 0IU	0%
Calcium 420.4mg	0%
Iron 15.2mg	0%
Potassium 3970.4mg	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: 63.9%

Protein: 15.3%

Carbs: 20.8%