1. 1

   Step 1

   In a pot, place 4 duck breasts, 150 g of chouriço, 150 g of smoked bacon, 2 bay leaves, 1 tsp of salt, and 1.5 L of water.

2. 2

   Step 2

   Bring to a boil and let it cook for 45 minutes until the meat is tender.

   Timer 45 min
3. 3

   Step 3

   Remove the meats, reserve the broth, and shred the duck, discarding bones and fat. Slice the chouriço and bacon into rounds.

4. 4

   Step 4

   In a wide pot, heat 50 ml of olive oil. Sauté 1 chopped onion and 3 minced garlic cloves until golden.

5. 5

   Step 5

   Add 1 tbsp of tomato paste, a pinch of paprika, and black pepper. Stir well.

6. 6

   Step 6

   Add 400 g of long-grain rice to the sauté and coat in the olive oil for 2 minutes.

   Timer 2 min
7. 7

   Step 7

   Add 100 ml of red wine and let the alcohol evaporate for 1 minute.

   Timer 1 min
8. 8

   Step 8

   Pour in the cooking broth (double the volume of the rice) and cook over low heat for 15 minutes.

   Timer 15 min
9. 9

   Step 9

   Preheat the oven to 200°C.

10. 10

    Step 10

    In a baking dish, mix the rice with the shredded duck. Arrange the chouriço and bacon on top.

11. 11

    Step 11

    Bake in the oven for 10 minutes until golden and the texture is perfect.

    Timer 10 min

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