Arroz de Pato

Ingredients

• 1 about 2kg whole duckSubstitute: duck legs
• 400 g riceSubstitute: bomba rice
• 150 g chouricoSubstitute: chorizo
• 1 large onion
• 4 cloves garlic
• 2 medium carrots
• 3 whole bay leaves
• 1 whole orange

Instructions

1. 1

   Simmer the whole duck with onion, carrot, bay leaves, and garlic in salted water for 90 minutes until very tender.

2. 2

   Remove duck, strain and reserve the broth. Shred all the duck meat, discarding skin and bones.

3. 3

   Cook rice in the duck broth until almost done but still slightly firm — it will finish in the oven.

4. 4

   Slice chourico into thin rounds.

5. 5

   Layer rice, shredded duck, and chourico in a baking dish. Pour over a ladle of broth.

6. 6

   Bake uncovered at 200C for 20-25 minutes until the top is crispy and golden.

7. 7

   Garnish with orange slices and fresh parsley. Serve with a simple green salad.