Portuguese Duck Rice (Arroz de Pato)

Rinse the duck legs and pat dry. Place them in a large pot, add 1 carrot, 1 onion, 2 garlic cloves, 1 bay leaf, allspice berries, salt and black pepper. Pour in enough water to fully cover the meat, bring to a boil and simmer covered over low heat for 45 minutes.

Remove the duck, carrot and bay leaf. Strain the broth and measure out 700 ml. Let the duck cool slightly, then remove the meat from the bones and pull it into large chunks.

Finely chop the second onion. Heat olive oil in a pot, add the onion and 1 garlic clove, and cook for 4–5 minutes until softened.

Add the rice, stir and cook for 1 minute. Pour in 700 ml of the hot duck broth, bring to a boil, cover and simmer over low heat for 10 minutes: the rice should remain slightly undercooked.

Mix the rice with the duck meat and half of the chopped carrot. Spread half the mixture into a baking dish, arrange the remaining duck on top and cover with the rest of the rice.

Slice the Portuguese sausage thinly and arrange it over the rice. Bake in an oven preheated to 160°C for 15 minutes, until the top is browned and the sausage turns golden.