Arroz de Pato

Method

Joint the duck into portions and season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot and brown the duck pieces on all sides until golden, then remove and set aside. In the same pot, sauté chopped onions and minced garlic until softened, then stir in tomato paste and cook for 2 minutes. Pour in white wine to deglaze, scraping up the browned bits, then return the duck to the pot with bay leaves. Simmer covered for 45 minutes until the duck is tender, then remove the meat, shred it finely, and discard the bones. Return the shredded duck to the pot, bring the stock to a boil, and stir in the rice, ensuring it is submerged. Reduce heat to low, cover, and cook for 18-20 minutes until the rice is tender and has absorbed the liquid. Adjust seasoning and serve garnished with fresh parsley.