Portuguese Duck Rice (Arroz de Pato) — Baked Duck Rice with Chouriço

• 4duck legs (about 1.4 kg total, skin-on)
• 2 lwater
• 1large yellow onion (peeled and halved)
• 1carrot (peeled and cut into 3 pieces)
• 3 clovegarlic (lightly crushed)
• 2 leafbay leaves
• 4 sprigflat-leaf parsley
• 1 tspwhole black peppercorns
• 2 tspfine sea salt
• 2 tbspolive oil
• 1 tbsptomato paste
• 400 glong-grain white rice (Carolino or agulha-style Portuguese rice if available)
• 900 mlreserved duck broth (hot and defatted, from simmering the duck)
• 0.5 tspground black pepper
• 150 ggluten-free Portuguese chouriço (thinly sliced)

Instructions

1. 1

   Place the duck legs in a large heavy pot with 2 l water, the halved onion, carrot, 3 crushed garlic cloves, bay leaves, parsley sprigs, peppercorns, and 2 tsp fine sea salt. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer uncovered for 75 to 90 minutes, until the duck meat pulls easily from the bone.

2. 2

   Lift the duck legs onto a tray and strain the broth through a fine sieve into a clean bowl or saucepan. Discard the cooked vegetables and aromatics, then skim off and reserve 1 tbsp duck fat if you like a richer rice, removing the remaining surface fat so the finished dish is savory rather than greasy.

3. 3

   When the duck is cool enough to handle, remove and discard the bones and any thick rubbery skin. Shred the meat into bite-size strands, keeping the pieces moist with 2 tbsp of the strained broth while you prepare the rice.

4. 4

   Heat the oven to 200°C. In a wide ovenproof casserole or sauté pan, warm the olive oil over medium heat, add the finely chopped onion, and cook for 8 minutes until soft and lightly golden.

5. 5

   Add the minced garlic and tomato paste to the onion and cook for 1 minute, stirring constantly so the garlic does not scorch. Stir in the rice and cook for 2 minutes, coating every grain with the aromatic oil and tomato paste.

6. 6

   Pour in 900 ml hot reserved duck broth, then add 0.5 tsp fine sea salt and 0.5 tsp ground black pepper. Bring the rice to a lively simmer and cook uncovered for 6 minutes, stirring only once so the grains begin absorbing the broth without becoming starchy.

7. 7

   Fold the shredded duck evenly through the partly cooked rice and level the surface with a spoon. Arrange the chouriço slices across the top in neat overlapping rows, allowing their paprika-rich fat to season the rice as it bakes.

8. 8

   Transfer the casserole to the oven and bake for 25 to 30 minutes, until the rice is tender, the top is lightly browned, and the chouriço is sizzling at the edges. If the rice looks dry before it is tender, add 60 ml hot reserved broth around the edges and continue baking for 5 more minutes.

9. 9

   Rest the arroz de pato for 10 minutes before serving so the grains settle and the broth finishes absorbing. Sprinkle with chopped parsley and serve directly from the baking dish, making sure each portion gets duck, rice, and crisp-edged chouriço.