Duck Rice Gratin with Cheese

INGREDIENTS:

• 1/2 duck cut into pieces
• 1kg of rice (carolino or needle)
• 3 onions
• 8 cloves of garlic, chopped
• 4 bay leaves
• ½ beef chorizo
• 2 Tbsp sweet pepper
• 1 tsp white pepper
• 1 tsp of salt
• Oil
• 200 g of ham in strips
• 1 carrot
• 2.5 l duck cooking broth
• 100 ml of red wine
• Mozzarella cheese (optional)
• Chorizo slices
• Orange segments

PREPARATION:

In a pan, cook the duck, chorizo, garlic cloves, onion and bay leaves. Season with sweet pepper, salt and white pepper. Let it cook for around 45 minutes.

When the meat is well cooked, remove it from the broth. Remove the bay leaves, grind the broth and set aside. Shred the duck, chorizo, mix everything and set aside.

In a pan, with olive oil, sauté the onion and chopped garlic. Add the ham in strips, the bay leaf, the diced carrot and let it sauté. Season with sweet pepper, salt and white pepper. Add the shredded duck, broth and red wine. Remove the bay leaf, add the rice (the broth should be twice as much as the rice). When the broth boils, lower the heat and let it cook for around 10 minutes.

Place the rice on an oven tray, sprinkle with mozzarella cheese (optional) and slices of chorizo.

Place the rice in the preheated oven at 170ºC for about 15 minutes, serve with orange segments.