Arroz de patou
(traditional Portuguese New Year's recipe)

Ingredients:
1 whole duck
300 g of long grain rice
2 onions
1 carrot
3 garlic cloves
1 bay leaf
100 g Portuguese sausage (chorizo)
120 ml red wine
5 tbsp olive oil
salt and ground black pepper to taste

Preparation:
Place the duck in a saucepan, add half an onion, bay leaf, red wine and a little salt. Pour water over the meat so that it covers it, and cook over medium heat for 1.5 hours or until the meat begins to separate easily from the bones. If necessary, add boiling water to maintain the desired liquid level. 

When the duck is ready, remove it from the pan, remove the skin and bones, then cut the meat into large pieces. Strain the remaining liquid and save it, it will serve as the basis for further cooking of rice.
Meanwhile, cut the remaining onion into small cubes, and sausage into large pieces. 

Heat the olive oil in a large saucepan and fry the onion, garlic, carrot and sausage over medium heat until golden brown, about 5-7 minutes. It is important that the vegetables and sausage do not burn, but simply become soft and fragrant. 

Then add the rice and fry it, stirring constantly, for 1 minute, so that each grain absorbs the aromas of oil and spices. 

After that, pour in 1.2 liters of strained broth in which the duck was cooked and continue cooking over medium heat for 10 minutes. Taste it periodically and adjust the salt and pepper levels if necessary. 

As soon as the rice has partially absorbed the liquid, add the sliced duck meat, mix thoroughly so that it is evenly distributed throughout the mass. 

Preheat the oven to 180 °C. Transfer the rice and duck mixture with the broth to a deep baking dish, smoothing the surface. Garnish with the remaining pieces of sausage and bake in the oven for 15 minutes, until the rice turns golden. Serve hot.

Unusual dishes for true gourmets.

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