Arroz de Pato, Portuguese Oven-Baked Duck Rice with Chouriço

What you need

• 4 duck legs, about 1.2 kg (2 2/3 lb) in total
• 150 g (5 oz) smoked bacon, in one piece
• 200 g (7 oz) chouriço, half left whole, half sliced 5 mm (1/4 in) thick
• 1 carrot, peeled
• 2 onions, 1 quartered, 1 finely chopped
• 3 garlic cloves, 1 whole, 2 finely chopped
• 2 bay leaves
• 120 ml (1/2 cup) dry red wine
• 1.5 l (6 cups) water
• 3 tbsp olive oil
• 300 g (1 1/2 cups) short-grain rice, Carolino or similar
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Season the duck legs with salt and pepper. Put them in a large pot with the bacon, the whole half of the chouriço, the carrot, quartered onion, the whole garlic clove, bay leaves and wine.

2. 2

   Pour in the water so everything is just covered. Bring to a boil, skim off the foam, then cover and simmer gently until the duck is very tender and cooked through, 60-70 min.

3. 3

   Lift the duck, bacon and chouriço out of the pot. Strain the stock, discarding the carrot, onion and bay leaves, and skim off as much fat as you can. Keep 700 ml (3 cups) hot for the rice.

4. 4

   When the duck is cool enough to handle, pull the meat off the bones in large shreds, discarding the skin and bones. Chop the bacon and the poached chouriço finely.

5. 5

   Heat the oven to 190 °C (375 °F).

6. 6

   Warm the oil in a wide, ovenproof pot or casserole over medium heat. Cook the chopped onion until soft, 5 min, then add the chopped garlic, bacon and poached chouriço and cook 3 min more.

7. 7

   Stir in the rice and cook 1 min until coated in the oil.

8. 8

   Pour in the 700 ml of hot stock, season with salt, cover and simmer over low heat until the rice has absorbed most of the liquid but is still slightly wet, 10-12 min.

9. 9

   Fold the shredded duck into the rice. Spread it out in a baking dish about 30 cm (12 in) across.

10. 10

    Arrange the sliced chouriço over the top.

11. 11

    Bake uncovered until the top is crisp and golden and the chouriço is sizzling at the edges, 15-20 min.

12. 12

    Rest 5 min and serve straight from the dish.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.