Remove the pointy top of the onion, cut in half and peel. Dice the onion.
Remove the casing from the chorizo:if the chorizo is fresh, break up the meat into little balls, if it is cured, slice into small chunks.
Remove the root end of the garlic, and chop.
Cut the bacon into small lardons.
Over a medium heat, warm the olive oil in a large pan. Fry the diced onion and lardons, until the onion is soft and translucent.
Add the garlic, and anchovies, and stir for a further minute or two.
Add the rice to the pan, and toast the grains until they are translucent and shiny with oil.
Add water to the pan: the water should cover the rice by a depth of 1cm.
gently place the duck legs on the rice, cover with a lid, and turn up the heat. When steam starts to shoot out from under the lid, turn the heat down so that the rice is simmering gently.
Leave to cook for 15 minutes.
Pre-heat the oven to 180'C.
Remove the pan from the heat, and leave to rest for a further 10 minutes. Take out the duck from the pan, and shred the meat off the bones. Discard the bones.
Gently fold the shredded duck back into the rice, making it nice and fluffy.
Dot the surface of the rice with the chorizo. Place the pan in the oven, and leave to bake until the chorizo is sizzling and the top of the rice has formed a crisp crust, about 15 minutes.
«For an extra crunchy crust on the rice, drizzle two beaten eggs over the rice before baking.»
This rice dish is not your every day rice -although left-overs can really jazz up any meal!- this dish is a real show stopper, and is a meal in its own right. Our version of Arroz de Pato is simplified to fit in a busy life, but we did not cut corners: this is as close ...