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Arroz de Pato (Duck Rice) Arancini

arroz-de-pato-duck-rice-arancini-recipe
arroz-de-pato-duck-rice-arancini-recipe
  • Preparation time
    80 min
  • Number of servings
    10

Our version of Arroz de Pato, made into Italian Arancini balls, is a recipe that fuses traditional Portuguese comfort food and Italian culinary technique. An innovative recipe perfect for any professional menu.

These Duck Rice Arancini see the transformation of the traditional Arroz de Pato—a rich dish featuring tender cooked duck and Portuguese chorizo—into small flavour-packed Italian arancini balls, ideal for upscale starters or contemporary pub and bar snacks.

We’ve taken inspiration from the classic Italian rice balls, typically filled with cheese, meat, or vegetables, coated in breadcrumbs, and fried until golden brown and married them with a rich filling of duck and chorizo. We are sure your customers will love this dish as a snack or as a starter.

The recipe is made in two stages.

Firstly, the risotto base which gives the opportunity to add different flavours or herbs for a depth of flavours. The second stage is the filling, where the rich shredded duck and chorizo, seasoned with allspice, will add roundness to the dish. To add extra crunch and texture, try double coating the arancini or add a mix of different breadcrumbs.

Complemented by our MAGGI® Rich & Rustic Tomato Sauce and MAGGI® Chicken Bouillon, these arancini balls deliver a robust and tangy finish, enhancing the overall dining experience.

As the trend for small plates continues to flourish, incorporating Arroz de Pato (Duck Rice) Arancini balls into your menu will not only cater to customer preferences but also showcase your culinary creativity.

Ingredients
Front view of Maggi Rich Rustic Tomato Sauce 950g, showcasing its vibrant packaging and rich, flavorful contents.
MAGGI® Rich & Rustic Tomato Sauce
To prepare the filling
  • 20ml olive oil
  • 50g Portuguese chorizo, diced
  • 150g onion, diced
  • 150g carrot, diced
  • 10g garlic, crushed
  • 2g allspice mix
  • 200g duck confit, shredded
For the rice
  • 20g butter
  • 200g arborio rice
  • 200g onions, diced
  • 50ml white wine
  • 500ml boiling water
  • 10g MAGGI® Chicken Bouillon
For the topping
  • 125g flour
  • 100g eggs, beaten
  • 375g breadcrumbs
  • 500g MAGGI® Rich & Rustic Tomato Sauce
  • 10g parsley, chopped
  • 10g chives
Preparation
  • 1
    To make the filling: In a pan, heat the olive oil over medium heat.
  • 2
    Sauté the chorizo until it begins to brown, then add the onions, carrots, and garlic. Cook for 10 minutes or until the vegetables are soft.
  • 3
    Stir in the allspice and duck confit. Remove from heat and allow to cool.
  • 4
    To prepare the rice: In a large pan, melt the butter over medium heat and sauté the onions for 5 minutes until soft.
  • 5
    Add the arborio rice and cook for an additional 2 minutes.
  • 6
    Pour in the white wine and simmer, stirring continuously until the liquid is almost completely absorbed.
  • 7
    Dissolve the MAGGI® Chicken Bouillon in the boiling water and add one-third of it to the rice. Stir continuously until absorbed.
  • 8
    Repeat this process twice more until all the bouillon has been absorbed and the rice is creamy. Remove from heat and let cool.
  • 9
    For the topping: Set up three trays: one with flour, one with beaten eggs, and one with breadcrumbs.
  • 10
    Shape the cooled rice into balls, approximately 50g each. Make an indentation in each ball, fill it with the duck filling, and reseal the ball.
  • 11
    Roll each ball in the flour, dip in the egg mixture, and coat with breadcrumbs.
  • 12
    Fry the Arancini: Heat oil in a frying pan over medium heat. Fry the arancini for 2 to 3 minutes until golden brown.
  • 13
    Remove the arancini from the oil and drain on paper towels to remove excess oil.
  • 14
    Remove the arancini from the oil and drain on paper towels to remove excess oil.
  • 15
    Serving: Heat the MAGGI® Rich & Rustic Tomato Sauce and spoon a little onto each serving plate.
  • 16
    Top with the duck rice balls and garnish with chopped parsley and chives.

TYPICAL VALUES 

Per 100g

Per serve

Reference Intake

% RI*

Energy

1060 kJ

254 kcal

2447 kJ

585 kcal

8400 kJ

2000 kcal

 

29%

Fat

13.6g

31.4g

70

45%

of which: saturates

2.4g

5.6g

20

28%

Carbohydrate

25.9g

59.9g

260

23%

of which: sugars

4.3g

9.9g

90

11%

Fibre

1.6g

3.6g

-

-

Protein

6.1g

14.0g

50

28%

Salt

0.58g

1.33g

6

22%

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Energy

 Fat Saturates Sugars Salt

2447 kJ

585 kcal

 31.4 g 5.6 g 9.9 g 1.33 g
29%* 45%* 28%* 11%* 22%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

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