Leukemia.world
AzərbaycanAZРусскийRUEnglishEN
  • Home
  • Understanding leukemia
  • Immunity and infection prevention
  • Diagnosis and tests
  • Treatment and the treatment process
  • Nutrition and daily life
  • Psychology, family and everyday life
  • After treatment and remission
  • Research and new methods
  • Countries
  • Medical glossary
  • Questions and answers
  • Guide for patients and loved ones
  • About LEUKEMIA.WORLD
← Back
Home›Nutrition and daily life›Global food database›Portugal›Arroz de pato (duck rice)
Portuguese cuisine

Arroz de pato (duck rice)

Rice cooked in duck stock with shredded duck and chouriço, baked until crisp on top.

Well-cooked hot dish

Arroz de pato (duck rice)PORTUGUESE CUISINE
Arroz de pato (duck rice) — Portuguese cuisine. Photograph of the dish.

Ingredients

  • duck
  • rice
  • onion
  • carrot
  • chouriço
  • bacon
  • duck stock
  • salt

How it is prepared

The duck is boiled and shredded; rice is cooked in the stock, layered with the meat and baked until golden.

Food safety with low immunity

Well-cooked hot dish

Usually a well-cooked dish served hot. Follow the general rules: cook it fresh, eat it hot, cool leftovers quickly and refrigerate them.

  • Chicken and turkey must be fully cooked; keep raw poultry away from other foods and wash hands and boards after handling it.
  • Cool cooked rice within an hour, refrigerate it and eat it within 24 hours: bacteria that make toxins can multiply in rice left at room temperature.
  • Avoid dry-cured or cold-smoked sausage and ham with low immunity, or heat them in the dish until steaming.

How to prepare it during treatment

The duck must be fully cooked. Rice rule: refrigerate within an hour and reheat once within 24 hours. Rich — skim fat off the stock.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool rice dishes within 1 hour, refrigerate and eat within 24 hours. Do not keep them at room temperature.

Reheating

Only once, until steaming hot. Never reheat rice a second time.

Symptoms it may suit

  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
  • Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.
  • Heart disease, High blood pressure, Kidney disease. Contains processed meat (sausage, bacon, ham). With heart disease, high blood pressure or kidney disease, discuss it with your team.
Talk to your doctor

Diabetes, heart, kidney, liver or other long-term conditions can change what suits you. Discuss portions and suitability with your care team or a dietitian. This is not a personal diet or medication advice.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

  • Caldo verde (kale and potato soup)
  • Bacalhau à Brás (salt cod with potato and egg)
  • Cozido à portuguesa (boiled meat and vegetable feast)
  • Pastel de nata (custard tart)

Portugal: food database →

Related topics

  • Sample 7-day menu for the treatment period
  • Food safety
  • Food hygiene: everyday kitchen habits
  • Nutrition basics during treatment
  • What is neutropenia?
  • Poor appetite and nausea
  • Fluids and hydration

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

Open the interactive site →

LEUKEMIA.WORLD

A clear, trustworthy guide to leukemia

This information is for educational purposes only and does not replace medical advice.

About LEUKEMIA.WORLD A Life Turned into Words — Stories and Songs Editorial policy Medical disclaimer Privacy policy Terms of use Contact Image credits
© 2026 LEUKEMIA.WORLD