Low Carb Arroz de Pato (Duck Rice)

Reimagine a Portuguese classic with this Low Carb Arroz de Pato (Duck Rice), an irresistibly flavorful dish that swaps traditional rice for cauliflower rice to keep it light yet satisfying. Tender, oven-roasted duck breasts are paired with smoky chorizo, aromatic garlic, and vibrant vegetables, all infused with a splash of dry white wine and simmered in seasoned chicken broth. By using cauliflower rice, this recipe delivers the comforting richness of the traditional arroz de pato while being keto-friendly and gluten-free. Perfect for dinner parties or a cozy family meal, this low-carb twist is garnished with fresh parsley for a bright, herby finish. It's a feast for your taste buds without the carb-load!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 whole, skin-on Duck breasts
• 1 large head Cauliflower
• 2 tablespoons Olive oil
• 1 medium, diced Red bell pepper
• 1 medium, finely chopped Onion
• 2 cloves, minced Garlic
• 100 grams, sliced Chorizo
• 100 milliliters Dry white wine
• 250 milliliters Chicken broth
• 2 leaves Bay leaves
• 2 tablespoons, chopped Fresh parsley
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Place the duck breasts skin-side down in a cold, oven-safe skillet. Heat over medium heat to render the fat and crisp the skin, about 5-7 minutes, then flip and sear the other side for 3 minutes.

Step 3

Transfer the skillet to the oven and roast the duck breasts for an additional 15 minutes. Remove from the oven, rest, then slice into thick pieces.

Step 4

While the duck is cooking, cut the cauliflower into florets and pulse in a food processor until it resembles rice.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the chorizo and sauté until it starts to brown, about 5 minutes.

Step 6

Add the onion, garlic, and red bell pepper to the skillet, cooking until the vegetables are soft, about 5 minutes.

Step 7

Add the cauliflower rice to the skillet and mix well.

Step 8

Pour in the white wine and increase the heat to medium-high. Allow the wine to reduce and cook off, about 3 minutes.

Step 9

Add the chicken broth, bay leaves, salt, and black pepper. Stir everything together, cover, and let it simmer on low heat for 10 minutes.

Step 10

Once the cauliflower rice is cooked through and most liquid is absorbed, gently fold in the sliced duck breasts and chopped parsley.

Step 11

Serve immediately, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1672.6g)

Amount per serving	% Daily Value*
Calories	1357.9

Total Fat 87.7g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 7.7g
Cholesterol 191mg	0%
Sodium 5227.6mg	0%
Total Carbohydrate 73.4g	0%
Dietary Fiber 22.3g	0%
Total Sugars 28.8g
Protein 61.8g	0%

Vitamin D 60IU	0%
Calcium 333.1mg	0%
Iron 11.4mg	0%
Potassium 4025.8mg	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: 59.3%

Protein: 18.6%

Carbs: 22.1%