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1
Start by cleaning the duck.
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2
Remove the skin and all excess fat and break it into chunks.
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3
Cover the bottom of a big heavy pot with olive oil and heat it over medium heat.
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4
Once the oil is hot, put in the onion, letting it cook for 5-7 minutes, or until golden brown.
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5
Add in the duck chunks, and stir them around until lightly browned on all sides.
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6
Then gradually add some water (I dont have a very precise amount of water, but about 1/3 to 1/2 of the pot should be good).
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7
Add in the chorizo, the garlic and the bay leaf, and some salt at your own taste.
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8
Do not over salt because youll use this broth later to cook the rice.
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9
Let it cook at medium heat, partially covered, until the meat is cooked through and tender.
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10
Remove the duck and the chorizo from the pot and drain the broth to a bowl.
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11
Discard the onions, garlic and bay leaf.
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12
Let the meat cool.
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13
Tear the meat off the bones, disposing all the bones and any skin or fat.
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14
Slice the chorizo.
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15
Meanwhile, bring about 3 to 4 cups of the duck cooking broth to a boil (at this point, if you dont have enough broth complete with water).
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16
When it comes to a boil add the rice.
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17
Let the rice cook, with the pot partially covered, just until the rice is al dente but still kind of loose and creamy (a little like risotto).
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18
Use your package instructions for timing specifics but make sure to cook to al dente.
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19
Once the rice is done, turn the heat off.
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20
It will dry out and cook completely in the oven.
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21
Preheat the oven to 350 F.
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22
Cover the bottom of a 9 x 13 inch pan with half the cooked rice, top with the torn duck meat, and cover it all with the remaining rice.
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23
Top with the chorizo slices and shredded cheese and pop in the oven for just a few minutes until it reaches a nice golden color, and youre done.
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24
Bom apetite!
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25
PS: I will post a picture as soon as I can, but meanwhile, you can Google for arroz de pato pictures, to get a nice idea of how it should look.
