Arroz de pato

Let’s make it.

1. Poach the duck. Put the duck pieces in a large pot with 1 onion cut in half, the carrot, 1 bay leaf, the peppercorns, the bacon, half the chouriço and the orange peel. Cover with water, salt lightly and bring to the boil, then lower the heat and simmer for 1 hour to 1 hour 15, until the meat comes away easily from the bone.

   

2. Keep the stock. Lift out the duck, bacon and chouriço. Strain the stock and skim off some of the fat, but not all of it: it gives the rice much of its flavour. Take the duck off the bone and shred it roughly.

   

3. Make the filling. Finely chop the second onion and the garlic and soften them in the olive oil for 6–8 minutes. Add the shredded duck, the wine and about 100 ml (scant ½ cup) of stock and let it reduce for 5 minutes. Cut the cooked bacon into small pieces and stir it in, with a little diced chouriço if you like.

   

4. Par-cook the rice. Bring 800–850 ml (about 3½ cups) of the duck stock to the boil, add the rice and cook for only 8–10 minutes. It must stay clearly al dente: it finishes cooking in the oven, and fully cooked rice turns dry there.

   

5. Layer the dish. Heat the oven to 200°C (400°F). In a large baking dish, spread half the rice, then all the duck, then the rest of the rice. If the rice already looks dry, pour over another 100–150 ml (½–⅔ cup) of stock. Slice the rest of the chouriço thinly and lay the rounds over the top.

   

6. Bake. Bake for 15–20 minutes, until the top starts to crisp and the chouriço rounds are well roasted. Serve straight from the dish.