Arroz de Pato

Ingredients11

• whole duck1.5 kg
• short-grain rice400 g
• chouriço200 g
• onion1
• garlic4 cloves
• bay leaves2
• olive oil3 tbsp
• dry white wine100 ml
• salt1 tsp
• black pepper1/2 tsp
• fresh parsley2 tbsp

Method

1. Cut the duck into pieces. In a large pot, cover it with water, add the onion, garlic, bay leaves, salt, and pepper, and simmer until the meat is tender, about 1 hour 15 minutes.
2. Remove the duck, strain and reserve the broth, and shred the meat, discarding skin and bones if you prefer.
3. Measure about 800 ml of the duck broth. Heat the olive oil in a wide pan, stir in the rice for a minute, add the wine, then the broth, and cook until the rice is almost done but still firm.
4. Fold the shredded duck and chopped parsley into the rice.
5. Spread the mixture in an oven dish and cover with thin slices of chouriço.
6. Bake at 200°C until the top is golden and slightly crisp, about 20 to 25 minutes. Rest briefly, then serve.