Vegan Arroz de Pato (Duck Rice)

Savor the comforting flavors of a plant-based twist on a Portuguese classic with this Vegan Arroz de Pato (Duck Rice) recipe. Instead of traditional duck, tender shredded young green jackfruit takes center stage, perfectly absorbing the smoky and aromatic spices like paprika, cumin, and turmeric. Simmered with savory vegetable broth, vibrant vegetables, and long-grain rice, this dish achieves the same rich depth of flavor the original is known for—completely vegan! Finished with fresh parsley and a squeeze of tangy lemon, it’s a hearty, wholesome meal that’s as satisfying as it is sustainable. Ready in just over an hour, this one-pot recipe is perfect for weeknight dinners or a special weekend feast.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cans (each 14 ounces) canned young green jackfruit
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 medium carrot, diced
• 2 tablespoons tomato paste
• 0.5 cup white wine
• 3 cups vegetable broth
• 1.5 cups long grain rice
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon turmeric
• 0.25 cup chopped fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lemon, cut into wedges, for serving

Directions

Step 1

Drain and rinse the canned jackfruit. Use your fingers to shred the jackfruit into smaller pieces, removing any hard cores.

Step 2

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

Step 3

Add the red bell pepper and carrot to the pot and continue sautéing for an additional 5 minutes until the vegetables are softened.

Step 4

Stir in the tomato paste, mixing it with the vegetables for 1-2 minutes until fragrant.

Step 5

Add the shredded jackfruit, white wine, vegetable broth, rice, bay leaves, ground cumin, smoked paprika, turmeric, salt, and black pepper to the pot. Stir well to combine all the ingredients.

Step 6

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed the liquid.

Step 7

Once the rice is cooked, remove the bay leaves and fluff the rice gently with a fork.

Step 8

Stir in the chopped fresh parsley and the remaining 1 tablespoon of olive oil.

Step 9

Serve hot, garnished with lemon wedges for an additional burst of flavor.

Nutrition Facts

Serving size	(2392.8g)

Amount per serving	% Daily Value*
Calories	2179.4

Total Fat 54.4g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 4202.5mg	0%
Total Carbohydrate 361.6g	0%
Dietary Fiber 39.5g	0%
Total Sugars 40.6g
Protein 50.4g	0%

Vitamin D 0IU	0%
Calcium 522.8mg	0%
Iron 18.5mg	0%
Potassium 6885.7mg	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: 22.9%

Protein: 9.4%

Carbs: 67.7%