Name: Arroz de Pato (Duck Rice)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 whole duck); 400 g carolino rice; 150 g chouriço, sliced; 100 g bacon, cubed; 2 onions, chopped; 4 garlic cloves; 200 g peeled tomato; 1 bay leaf; 100 ml white wine; 50 ml olive oil, parsley

Instructions

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1Simmer the duck in salted water with the bay leaf and one onion until tender, 60–70 minutes; keep 1.2 litres of the broth.

2Shred the duck meat, discarding skin and bones.

3Soften the second onion and garlic in olive oil; add the bacon and chouriço and render 5 minutes.

4Add the tomato and wine; cook to a thick base, 8 minutes.

5Stir in the rice, then the hot broth; pour everything into a baking dish.

6Fold in the shredded duck; top with chouriço slices.

7Bake at 200 °C for 30–35 minutes until the top is golden and crusty; rest 10 minutes.