Low Sodium Arroz de Pato (Duck Rice)

Discover the rich and comforting flavors of Low Sodium Arroz de Pato (Duck Rice), a healthier twist on the classic Portuguese dish. This recipe combines tender, slow-cooked duck leg, perfectly seasoned with garlic, smoked paprika, and bay leaves, with the flavorful depth of a tomato-based sauce. Long-grain rice absorbs the essence of low-sodium chicken broth, while vibrant frozen peas and roasted red bell peppers add a splash of color and freshness. A perfect balance of hearty and nutritious, this one-pot dish is ideal for family gatherings or a cozy dinner at home. With only 20 minutes of prep and a thoughtfully adjusted sodium content, this recipe delivers indulgent taste without compromise. Garnished with fresh parsley, every bite is a celebration of bold yet wholesome flavors.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 pieces duck legs
• 2 tablespoons olive oil
• 1 whole medium onion, chopped
• 3 whole cloves garlic, minced
• 1 whole bay leaf
• 1 teaspoon smoked paprika
• 2 cups fresh tomatoes, chopped
• 4 cups water
• 2 cups long-grain rice
• 2 cups low sodium chicken broth
• 1 cup frozen peas
• 1 tablespoon fresh parsley, chopped
• 1 whole red bell pepper, sliced

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.

Step 3

Add the duck legs skin side down and brown for about 6-8 minutes per side, then remove them from the skillet.

Step 4

Reduce the heat to medium-low, add the remaining olive oil, and sauté onions until they are soft, about 5 minutes.

Step 5

Stir in the garlic, bay leaf, and smoked paprika, cooking for another minute until fragrant.

Step 6

Add the chopped tomatoes to the pan and cook until they break down and form a thick sauce, about 10 minutes.

Step 7

Pour in the water and bring the mixture to a simmer.

Step 8

Return the duck legs to the skillet, cover, and place in the preheated oven. Cook for 1 hour or until the duck is tender.

Step 9

Remove the duck from the sauce, shred the meat, and discard the bones.

Step 10

Add the rice and chicken broth to the tomato mixture in the pan, stirring thoroughly to combine.

Step 11

Return the shredded duck to the mixture and bring the contents to a boil.

Step 12

Reduce the heat to a simmer, cover, and cook for about 15-20 minutes, until the rice is cooked and liquid is absorbed.

Step 13

Stir in the frozen peas and sliced red bell pepper, cover, and let cook for an additional 5 minutes.

Step 14

Remove the dish from the heat and let it sit for 5 minutes before serving.

Step 15

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(3272.7g)

Amount per serving	% Daily Value*
Calories	2812.9

Total Fat 173.4g	0%
Saturated Fat 53.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 420mg	0%
Sodium 1505.7mg	0%
Total Carbohydrate 178.8g	0%
Dietary Fiber 21.6g	0%
Total Sugars 33.5g
Protein 129.0g	0%

Vitamin D 0IU	0%
Calcium 341.2mg	0%
Iron 25.4mg	0%
Potassium 3684.0mg	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: 55.9%

Protein: 18.5%

Carbs: 25.6%