Arroz de Pato

Step by stepInstructions

1. Brown the duck pieces in olive oil in a large pot, then set aside.
2. In the same pot, soften the onion and garlic, add the bay leaf, paprika and wine, then return the duck, pour in the stock and simmer covered until tender, 45-60 minutes.
3. Remove the duck, shred the meat, and strain the liquid; measure out 4 cups of it.
4. Cook the rice in the duck liquid with salt until almost tender, about 15 minutes, then stir in the shredded duck.
5. Transfer to a baking dish, top with chouriço slices and olives, and bake at 400°F until the top is golden and crusty, 15-20 minutes.
6. Rest 5 minutes before serving.