Arroz de Pato

Preheat the oven to 200°C (390°F). In a large pot combine the whole Duck and enough Water to cover it, then add a halved Onion, chopped Carrot, 2 Bay Leaves, a teaspoon of Black Peppercorns and a generous pinch of Salt. Bring to a simmer and poach gently until the duck is tender, about 60–90 minutes.

Remove the duck from the pot and set aside to cool. Strain and reserve the poaching liquid; skim off excess fat. If you need more liquid for the rice, supplement with bottled Duck Stock to reach the required volume.

When the duck is cool enough to handle, shred the meat from the bones and discard the bones. Reserve any tasty skin pieces or rendered fat for the rice.

In a large, ovenproof skillet or heavy pan, heat a drizzle of Olive Oil and fry the Smoked Bacon until crisp; remove and roughly chop, leaving the rendered fat in the pan. Add sliced Chouriço and sear briefly on both sides to release its oils, then remove and set aside for the topping.

Add another splash of olive oil if needed and sauté the remaining chopped onion until soft. Add minced Garlic and cook 30–60 seconds until fragrant.

Stir in the Carolino Rice, coating the grains in the fat and toasting for 1–2 minutes. Pour in the White Wine to deglaze, scraping up any browned bits, and let it reduce almost completely.

Add enough of the reserved poaching liquid and/or extra Duck Stock to cover the rice by about twice its volume (rough guideline: ~2–2.5 parts liquid to 1 part rice). Season with more Salt and freshly ground Black Pepper to taste. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the rice is almost tender and most of the liquid is absorbed (about 12–15 minutes, depending on quantity).

Fold the shredded duck and the chopped crisp bacon into the rice, mixing gently to distribute the meat evenly. Taste and adjust seasoning.

Transfer the mixture (if not already in an ovenproof pan) to an ovenproof dish. Arrange the seared chouriço slices and reserved bacon on top, drizzle a little olive oil over the surface, and place in the preheated oven.

Bake for 10–15 minutes until the top is golden and slightly crisp. For an extra-charred finish, broil for 2–3 minutes at the end—watch carefully to avoid burning.

Remove from the oven, scatter chopped Flat-Leaf Parsley over the top, let rest for a few minutes, then serve warm.