Portuguese baked duck rice

Ingredients

• 1 small duck (about 1.6 kg)
• 450 g long-grain rice
• 1 Portuguese chouriço sausage
• 1 large onion
• 2 garlic cloves
• 1 carrot
• 2 bay leaves
• 2 tbsp olive oil
• Salt and pepper, to taste

Step-by-step method

1. Simmer the duck in water with carrot, half the onion, bay leaves and some chouriço for about 60 minutes, until tender.
2. Remove and cool the duck, shred its meat and strain the cooking broth; reserve about 1 litre of hot stock.
3. Soften the remaining chopped onion and garlic in olive oil. Stir in the rice and add the stock gradually, cooking until almost tender.
4. Combine the shredded duck with some of the rice in an oven dish. Cover with the remaining rice and slices of chouriço.
5. Bake at 200°C / 390°F for 15–20 minutes until golden. Rest briefly before serving.