👨‍🍳 Instructions

1. 1

   Place the duck in a large pot. Add one chopped onion, the chopped carrot, bay leaf, thyme sprigs, and enough water to cover. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the duck is tender. Remove the duck from the broth, reserving the broth. Let the duck cool slightly, then shred the meat, discarding skin and bones.

   💡 Tip: Using a whole duck with bones will yield a more flavorful broth.
2. 2

   Strain the reserved duck broth. You should have about 750ml of broth. If not, top up with water.

   💡 Tip: Skim off any excess fat from the broth.
3. 3

   In a separate pan, heat the olive oil over medium heat. Add the remaining chopped onion and minced garlic, and sauté until softened, about 5 minutes.

   💡 Tip: Sautéing the aromatics builds a flavor base for the rice.
4. 4

   Add the rice to the pan and toast for 1-2 minutes until lightly coated in oil. Pour in the white wine and cook until absorbed.

   💡 Tip: Toasting the rice helps it cook more evenly.
5. 5

   Add 750ml of the reserved duck broth to the rice. Season with salt and pepper. Bring to a simmer, cover, and cook for 15-17 minutes, or until the rice is almost cooked and most of the liquid is absorbed.

   💡 Tip: Do not stir the rice while it's cooking to prevent it from becoming mushy.
6. 6

   Preheat the oven to 190°C (375°F). Stir the shredded duck meat into the cooked rice. Transfer the mixture to an ovenproof dish.

   💡 Tip: A traditional terracotta dish is ideal for this recipe.
7. 7

   Arrange the sliced chouriço on top of the rice and duck mixture. Bake for 10-15 minutes, or until the chouriço is slightly crispy and the top is golden.

   💡 Tip: Baking allows the flavors to meld and creates a lovely texture.