Portuguese Duck Rice - Arroz de Pato

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1. 1Step 1: In a large heavy pot or dutch oven, heat a 1/4 cup olive oil on medium to medium high heat.
2. 2Step 2: Add the pieces of duck, skin side down and cook until browned on the first side, roughly 2 to 3 minutes.
3. 3Step 3: Turn the duck pieces over and brown for another 2 minutes.
4. 4Step 4: Remove the duck pieces and place them on a plate.
5. 5Step 5: Add the onions to the dutch oven and sauté for about 1 minute.
6. 6Step 6: Add the garlic and continue to sauté for another minute or until the onions are soft.
7. 7Step 7: Add the white wine and scrape the stuck on bits of duck from the bottom and edges of the pan.
8. 8Step 8: Add the salt and pepper.
9. 9Step 9: Cook the wine for about 2 minutes.
10. 10Step 10: Place the pieces of duck back in the pot.
11. 11Step 11: Add the chouriço, toucinho, carrots, bay leaf and water.
12. 12Step 12: Bring to a boil and place the lid on the pot.
13. 13Step 13: Reduce the heat to low, and simmer for about 50 minutes.
14. 14Step 14: While the duck is cooking, place the rice in a large mesh sieve and wash under cold water for about 1 minute.
15. 15Step 15: Place/fit a bowl under the sieve, fill it with water until the rice is submersed, and let the rice continue to soak until it’s needed later in the recipe.
16. 16Step 16: Once the duck is cooked, use tongs to remove the duck pieces, toucinho and chouriço from the broth onto a plate and let cool.
17. 17Step 17: Strain the broth from the pot into a large measuring cup or bowl.
18. 18Step 18: Discard the remaining ingredients.
19. 19Step 19: In a medium or large pot, heat 4 1/2 cups of the strained broth until it starts to bubble.
20. 20Step 20: Add the rice, bring to a light boil, reduce the heat to low, cover and let cook for 8 to 9 minutes.
21. 21Step 21: Preheat the oven on the broiler setting.
22. 22Step 22: Once the rice is cooked, remove it from the heat and let it rest covered for about 10 minutes. Don’t peak!
23. 23Step 23: Uncover the pot of rice and fluff with a fork.
24. 24Step 24: Once the duck has cooled down, shred/pull all the meat off the bones, and discard the bones. Set aside.
25. 25Step 25: Cut the chouriço into wheels and the toucinho in small bite-sized peices.
26. 26Step 26: In a large bowl, place the fluffed rice, shredded duck, 1/2 the chouriço wheels, toucinho pieces, black olives, and toss to mix all the ingredients well.
27. 27Step 27: Place the mixed duck ingredients in a large deep baking dish (we used a traditional red Portuguese clay dish).
28. 28Step 28: Place the remaining chouriço wheels over the rice in a decorative way. Be creative!
29. 29Step 29: Place the dish in the oven and cook for about 5 minutes or until the chouriço edges get a little crispy.
30. 30Step 30: Remove from the oven, garnish with fresh chopped parsley and serve. Enjoy!