Arroz de Pato

Ingredients

• Duck (1 whole, about 4-5 pounds)
• Salt (to taste)
• Black pepper (to taste)
• Bay leaves (2-3 leaves)
• Chicken stock (4 cups)
• White wine (1 cup)
• Olive oil (2 tablespoons)
• Chorizo (1 cup, sliced)
• Garlic (4 cloves, minced)
• Onions (1 large, diced)
• Rice (2 cups, preferably short-grain or arborio)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Season the duck generously with salt and pepper. Place it in a roasting pan and roast in the preheated oven for 2 hours, or until the skin is golden brown and the meat is tender.
3. While the duck is roasting, heat the olive oil in a large pot over medium heat. Add the diced onions, minced garlic, and sliced chorizo. Sauté until the onions are soft and translucent, about 5-7 minutes.
4. Stir in the rice, making sure each grain is coated with the oil, and cook for another 2-3 minutes. Pour in the white wine and let it simmer until the wine has mostly evaporated, about 5 minutes.
5. Add the chicken stock and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer until the rice is fully cooked and has absorbed the liquid, about 20 minutes.
6. Once the duck is finished roasting, remove it from the oven and let it cool for a few minutes. Carefully shred the meat from the bones, discarding any bones and skin.
7. Gently stir the shredded duck into the cooked rice mixture, ensuring an even distribution. Serve hot, garnished with fresh parsley if desired.