Paleo Arroz de Pato (Duck Rice)

Experience the rich, comforting flavors of Paleo Arroz de Pato (Duck Rice), a wholesome reimagining of the classic Portuguese dish. This gluten-free and grain-free recipe swaps traditional rice for tender cauliflower rice, infused with smoky paprika, sweet red bell peppers, and tangy tomatoes. Juicy, golden-browned duck legs are the star, slowly baked in a fragrant medley of garlic, onions, and bay leaves until irresistibly tender. Cooked in just one skillet or Dutch oven, this paleo-friendly rendition combines earthy ingredients and bold spices for a dish that’s both hearty and nutrient-packed. Perfectly finished with fresh parsley, this elegant yet easy dish is ideal for family dinners or entertaining guests with a sophisticated, healthy twist on comfort food.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 4

Ingredients

• 4 pieces duck legs
• 3 tablespoons duck fat or olive oil
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 leaves bay leaves
• 1 medium red bell pepper, diced
• 2 large tomatoes, chopped
• 2 teaspoons smoked paprika
• 1 large head cauliflower, grated or processed into rice
• 2 cups chicken or duck stock
• 0.5 cup fresh parsley, chopped
• 2 teaspoons sea salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Season the duck legs with sea salt and black pepper generously.

Step 3

In a large oven-proof skillet or Dutch oven, heat 2 tablespoons of duck fat or olive oil over medium heat.

Step 4

Brown the duck legs skin-side down for about 5-7 minutes until the skin is crispy and golden. Flip them and brown the other side for another 4-5 minutes. Remove the duck legs and set them aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of duck fat or olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 6

Add the minced garlic, bay leaves, and diced red bell pepper, and continue to sauté for another 3 minutes.

Step 7

Stir in the chopped tomatoes and smoked paprika, cooking until the tomatoes break down and the mixture thickens slightly, about 5 minutes.

Step 8

Add the grated cauliflower to the skillet, mixing well with the vegetable mixture.

Step 9

Pour in the chicken or duck stock, bringing it to a simmer. Adjust seasoning with additional sea salt and black pepper to taste.

Step 10

Nestle the browned duck legs into the mixture, skin-side up.

Step 11

Transfer the skillet to the preheated oven and bake for 55-65 minutes until the duck is cooked through and the juices run clear.

Step 12

Remove from the oven and let it rest for 5 minutes. Discard the bay leaves.

Step 13

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2260.0g)

Amount per serving	% Daily Value*
Calories	3784.3

Total Fat 292.7g	0%
Saturated Fat 99.3g	0%
Polyunsaturated Fat g
Cholesterol 878.0mg	0%
Sodium 6068.6mg	0%
Total Carbohydrate 52.6g	0%
Dietary Fiber 16.1g	0%
Total Sugars 23.1g
Protein 213.7g	0%

Vitamin D 0IU	0%
Calcium 532.3mg	0%
Iron 38.8mg	0%
Potassium 4820.9mg	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: 71.2%

Protein: 23.1%

Carbs: 5.7%