Arroz de Pato

Ingredients

• 11 whole duck (about 1.8 kg)
• 2400g arborio rice
• 3150g chouriço, sliced
• 41 large onion, chopped
• 54 garlic cloves, minced
• 6200 ml dry white wine
• 72 bay leaves
• 860 ml olive oil
• 9Fresh parsley, chopped
• 1030g butter
• 11Sea salt and black pepper

Instructions

1. 1Place the duck in a large pot with water to cover, add a bay leaf, and simmer for 90 minutes until the meat falls off the bone.
2. 2Remove the duck, shred the meat, and strain and reserve the cooking broth, skimming off the fat.
3. 3Heat the olive oil in a pan and sauté the onion and garlic until soft, then add the chouriço and fry until it releases its oils.
4. 4Deglaze with the white wine and reduce by half, then add enough reserved duck broth to make 1.2 L of liquid.
5. 5Stir in the rice and season with salt and pepper, then bring to a simmer.
6. 6Transfer the rice mixture to an ovenproof dish, layer the shredded duck over the top, and dot with butter.
7. 7Bake at 200°C (400°F) for 30–35 minutes until the rice is cooked and the top is golden and crisp.
8. 8Rest for 5 minutes, then scatter with parsley and bring to the table.