Ingredients

• 1.5-2 kg Whole duck
• 2 cups Carolino rice
• 150 g Portuguese Chorizo
• 2 medium Onions
• 4 cloves Garlic
• 1/2 cup Dry white wine
• 2 leaves Bay leaves
• 3-4 units Cloves
• 1 large Orange
• 1/4 cup chopped Fresh parsley
• 3 tablespoons Olive oil
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Place the whole duck in a large pot of cold water with a halved onion, two garlic cloves, bay leaves, cloves, orange zest, salt, and pepper. Bring to a boil, then reduce heat and simmer gently for 1.5 to 2 hours, until the meat is very tender and easily falls off the bone.

2. 2

   Remove the duck from the pot and let it cool. Strain the broth and set aside. Once cooled, debone the duck and shred the meat.

3. 3

   In a Dutch oven or large skillet, heat olive oil over medium heat. Chop the remaining onion and two garlic cloves, then sauté until translucent.

4. 4

   Add the Carolino rice to the pot and toast for 2-3 minutes, stirring constantly.

5. 5

   Deglaze with white wine and allow it to evaporate completely. Stir the shredded duck meat into the rice.

6. 6

   Add 4 cups of the reserved duck broth (adjust as needed; the rice should be just covered). Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until the rice is al dente and has absorbed most of the liquid.

7. 7

   Preheat your oven to 200°C (400°F). Thinly slice the chorizo.

8. 8

   Transfer the duck rice mixture to an oven-safe baking dish. Arrange the chorizo slices on top of the rice, slightly overlapping to form a crust.

9. 9

   Bake for 20-25 minutes, or until the chorizo is crispy and golden, and the rice has a nice top crust.

10. 10

    Garnish with fresh chopped parsley and serve immediately.