Altano Wines Foodie Challenge.

I’m thrilled to be part of this exciting challenge launched with 20 foodies between Belgium and Holland to cook 4 Portuguese dishes that would pair with the Altano Wines.

The recipe I was assigned to make was Arroz de Pato (Duck Rice), paired with Altano Organic Doc Duo Red 2019 .

Arroz de Pato is a traditional Portuguese recipe I had the chance to make and taste for the first time thanks to this amazing food challenge hosted by @altanodouro @alicebown @thehealthysins

The challenge included all the ingredients, the recipe and 2 bottles of Altano Organic Doc Duo Red 2019.

To compliment this Arroz de Pato, I added my little twist and made one of the duck breast roasted as a side dish 👌🏻

All these new flavors in combination with the wine were definitely a match made in heaven…

Great news about this fun challenge is that one winner will be chosen in Belgium and one in Holland, and will receive a package with ceramics made in Portugal. What a cool prize!

Thanks so much to all the organisers of this challenge, I had a lot of fun cooking and recreating at my studio what I feel it is a traditional and cozy home anywhere in Portugal, most importantly adding a new dish to my family menu.
From my kitchen with love ❤️ 

4 Person Recipe
Duck with Rice and Altano Organic Red “Arroz de Pato”

350 gr. Rice
400 gr. Duck Breast
Half a chorizo
2 oranges
1 carrot
2 onions
4 garlic cloves
1 bay leaf
100 ml. olive oil
Salt and Pepper


  1. Cut the duck breast and chorizo into pieces. Heat a large pan with water, add a quartered onion and a pleated and diced carrot, 2 whole garlic cloves, 1 bay leaf and pepper. Bring to boil, add the duck and chorizo. Cook until the duck is cooked though.
  2. Remove the duck and chorizo from the pan and let it cool. Shred the duck, strain the stock, bring the liquid back to boil.
  3. Peel the remaining garlic and onion and chop finely. Pour into a pan, add the zest of 1 orange along with the oil. Heat on the stove and let it brown. Then add the rice, toss everything together and add the duck stock. Season with salt and pepper, stir, cover and simmer over very low heat for 20 minutes.
  4. Squeeze the juice from the oranges and when the saucepan comes off the heat, drizzle with the juices, stir with a fork and season again. Finally, fold in the shredded duck. Place everything in a baking dish and smooth out. Place the chorizo ​​slices and orange slices on top.
    Bake in a preheated oven at 200°C for about 20min.

Serve while is hot and pair with a nice glass of Altano Organic Doc Douro Red 2019.

Bom apetite!

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