Arroz de pato à moda de Braga

Step 1: Put the 4 ⅞ lb whole duck, 1 onion, 1 carrot, 2 bay leaves, 2 tsp salt and 3 ½ oz smoked bacon in a large pot with the 12 ½ cups water. Bring to the boil, skim, then simmer gently, partly covered, for 1 hour 30 minutes, until a leg pulls away easily.

Step 2: Lift out the duck and bacon. Strain the broth and skim off the fat, keeping 2 tablespoons for frying. Measure 1.1 litres of broth.

Step 3: When the duck is cool enough to handle, pull the meat into large shreds, discarding the skin and bones. Cut the bacon into small strips.

Step 4: Heat the oven to 425°F. Cook the 1 onion in the 2 tbsp duck fat from the broth or olive oil in a wide pan for 6 minutes, until soft. Add the 16 oz long-grain rice and stir for 1 minute, then pour in the measured broth and simmer, covered, for 12 minutes, until the rice is just tender and still moist.

Step 5: Spread half the rice in a large ovenproof dish, cover with the duck and bacon, then the rest of the rice. Arrange the 1 Portuguese chouriço slices in rows on top.

Step 6: Bake for 12–15 minutes, until the chouriço curls and crisps and the top just turns golden. A common mistake is baking it too long: the rice should stay moist. Serve with 1 lemon wedges if you like.