Pato com arroz de braga (Portuguese duck with piri-piri butter)

Method

1. Place the duck in a large pan with the garlic, onion, lemon, ham, pig's ear or bacon, chorizo sausage, thyme and season with salt and pepper.

2. Barely cover with water and bring to the boil. Simmer slowly and gently for 30-40 minutes, skimming off the fat from time to time.

3. To make the piri-piri butter: mix all the ingredients for the butter together until a smooth paste consistency is reached.

4. Using a perforated spoon remove the duck and meats from the pan and leave to cool slightly.

5. Meanwhile, measure out 1 litre of the duck cooking liquid into a pan. Add the rice and bring to the boil. Cook for about 12-15 minutes until the rice is only half cooked.

6. Preheat the oven to 180C/gas 4.

7. Place the rice in a deep roasting tin or casserole dish. Cut the duck into portions and place on top of the rice. Scatter over the remaining meats.

8. Smear the duck with the piri-piri bacon butter. Cook in the oven for about 15 minutes until the rice is fully cooked and the duck is crisp and serve immediately.

Cook's Note
Additional pieces of crisp bacon and fried chorizo can be added as garnish.

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Ingredients

For the duck and rice

1 medium fresh oven-ready duck
2 garlic cloves, finely chopped
1 onion, finely diced
half lemon, juice only
280g smoked ham, cut into chunky cubes
60g Bacon, or 1 pig’s ear cleaned and chopped into pieces
90g chorizo sausage, thickly sliced
sprig Thyme
500g Basmati rice, washed

For the piri-piri bacon butter

100g unsalted Butter
2 Cloves, ground
1 tsp grated orange zest
1 tbsp piri piri sauce
100g finely diced Bacon, blanched in boiling water for 1 minute and drained thoroughly

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