Rice with Duck Recipe

How to make it

---

• 1 - Fill a large pot or your Crockpot with water and add salt
• 2 - Once defrosted (if not a fresh duck), remove giblets from inside its cavity and softly insert it into the pot
• 3 - Cook on low heat for over 3 hours (until the duck's meat easily detaches from the bones)
• 4 - Remove duck from the stock and let it cool a little
• 5 - Meanwhile add the rice onto the broth and cook the rice as you would normally do. Add water if need be
• 6 - in a terracotta 9 x 13 pan, rub the cut garlic cloves all over, so to allow its flavours to spread all over the pan
• 7 - Remove all meat and skin from the bones. I usually keep the two lets intact
• 8 - Spread the meat all over the pan and cover it with all of the skin
• 9 - Put pan in oven at low broil until all skin is golden and crispy
• 10 - Remove pan from oven, remove the skin and add the rice over the duck pieces
• 11 - Again, cover it with the crispy skin and slices of chourico
• 12 - Put it in the oven at 375 degrees for about 15 minutes
• 13 - Serve with a nice bottle of red wine and black olives