Lisbon Duck Rice

Pop the duck in a large pan and cover with water. Add the bay leaves, thyme, coriander, leek top, onion, carrot, orange zest, and star anise, and grind in plenty of black pepper. Bring to the boil (be sure to skim regularly) then simmer for 45 mins. Turn off the heat, and allow to cool slightly for 15 mins. Drain the stock and reserve in a pan, and leave the duck to rest and cool, before shredding the meat from the bones.
Preheat the oven to 180C. Heat the oil in a large frying pan, and fry the sliced leek white, onion, and garlic for about 10 mins to soften. Add the rice and fry for 5 mins, then pour in 400ml of the duck stock and cook for 15 mins - without stirring - until the rice is tender and dry.
Stir in the duck meat and orange juice, season well, then transfer to a casserole dish. Top with the chorizo cubes and cook in the oven for 25 mins until golden. Garnish with coriander, and serve.

1 hr 45 mins

4 serving

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