Arroz de Pato (Portuguese Duck Rice with Chouriço)

Duck and stock

• 4 pieces Duck legs, skin on
• 1 tbsp Olive oil
• 1 large Yellow onion
• 1 large Carrot
• 4 cloves Garlic
• 2 pieces Bay leaves
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 liters Water

Rice and topping

• 300 g Long-grain white rice
• 200 g Chorizo sausage

1. Pat the duck legs dry and season all over with the salt and pepper. Heat the olive oil in a large pot over medium-high heat, then brown the duck legs skin-side down for 6 to 8 minutes, turning once, until well coloured. Lift the duck out to a plate.
2. Lower the heat to medium and add the onion, carrot and garlic to the pot. Cook for 6 to 8 minutes, stirring, until softened and lightly golden. Return the duck to the pot and add the bay leaves and water.
3. Bring to a gentle simmer, then cover and cook for 60 to 70 minutes until the duck is very tender and pulls away from the bone. Skim off excess fat from the surface as needed to keep the stock clean. Transfer the duck to a tray to cool slightly.
4. Strain the stock into a bowl, pressing the vegetables to extract flavour, then discard the solids and bay leaves. You should have about 900 ml to 1 l stock; if you have less, top up with a little water, and if you have more, simmer briefly to reduce. Shred the duck meat, discarding skin and bones.
5. Heat the oven to 200°C (390°F). Slice the chorizo into thin rounds. Rinse the rice under cold water until the water runs mostly clear, then drain well.
6. Bring 900 ml of the duck stock to a simmer in the pot. Stir in the rice and cook for 8 minutes, stirring occasionally, until the grains have started to swell but are still firm. Fold in the shredded duck, then taste and adjust with a pinch more salt and pepper if needed.
7. Tip the rice mixture into a baking dish and level the top. Arrange the chorizo slices over the surface in a single layer. Bake for 18 to 22 minutes until the rice is set and the chorizo is lightly crisp at the edges.
8. Rest for 10 minutes so the rice firms up and slices neatly. Serve hot, spooning down to the bottom to catch the duck through the rice.

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