1 duck weighing about 4 lbsSalt and pepper (to taste)2 onions2 garlic cloves1 chouriço1/2 lb of presunto (Portuguese bacon)1 bay leaf1 and 3/4 lbs of rice (to taste)1 orange1 bunch of parsley
Preparation
Cook the duck in water seasoned with a little salt, so that it is well cooked.
Then remove from the heat and let it cool.
Clean the duck removing the skin and bones and roughly shred the meat using your hands.
Strain the water you cooked the duck in.
With the help of a ladle, remove the grease from the surface and set it aside.
Peel the onions and garlic, chop everything and place in a pan.
Bring to the heat and add the bacon (presunto), bay leaf, chouriço and cook until the onion is very dark, stirring constantly.
Then add 2 cups of the duck cooking water, cover and cook until the broth is almost steaming.
Add the rice and another 6 cups of boiling duck cooking water.
Stir well, rectify the salt and pepper and add the juice of half an orange and the chopped parsley.
Add the shredded duck, cover and bring to a boil.
Then reduce the heat and let it cook for 20 minutes.
Remove the chouriço and presunto (bacon) from the pan, cut it into pieces and set it aside.
Serve the hot rice garnished with the chouriço and bacon.