Preparation

clean and skin the duck.
cook it in a pressure cooker in water seasoned with salt, onion and cloves for 40 minutes.
after drained, remove the bones and shred the duck.
chop the other onion and sauté in a pan with the margarine.
add the rice and stir until the rice starts to be translucent.
water with a liter of duck broth very hot and boil for 10 minutes. at that time, pour half of the rice on a tray to go to the oven, spread the shredded duck on top. cover with remaining rice and garnish with slices of chorizo ​​and grated cheese.
put in the oven, already hot, to finish cooking and toasting a little.

Ingredients

  • 1 duck
  • 2 onions
  • 1 clove
  • 1 tablespoon of margarine
  • 400g of needle rice
  • 1l of duck broth
  • 1 sliced ​​chorizo
  • grated cheese q.s.
  • salt