Steps
- Trim excess fat from 1 jointed whole duck. Put in a large stockpot and cover with water. Add 1 small bunch of cilantro, 2 bay leaves, 1 sprig of thyme, and 1 star anise pod.
- Trim 1 leek, reserving the white part, and add the green top. Peel 2 onions; halve one and add it with 1 carrot, the zest of 1 large orange, and black pepper. Reserve the orange juice.
- Bring to a boil over medium heat, skimming the surface. Cover and simmer gently for 45 minutes, until the duck is tender and reaches 165°F / 74°C. Remove from the heat and cool in the broth for 15 minutes.
- Strain and reserve the broth. Once cool enough to handle, shred the duck meat, discarding bones and skin. Preheat the oven to 350°F / 180°C.
- Slice the reserved leek and onion. Heat 2 tablespoons of olive oil in a large lidded skillet over medium-high heat; cook the leek, onion, and 1 minced garlic clove for 10-12 minutes, until soft.
- Add 250g of basmati rice and fry for 5 minutes, until lightly golden. Pour in 400ml of reserved duck broth, cover, and cook for 15 minutes, without stirring, until the rice is plump and dry.
- Stir in the duck and reserved orange juice; season with salt and pepper. Transfer to a shallow oiled casserole and top with 100g of cubed chorizo.
- Bake on a high shelf for 20-25 minutes, until crisp and golden, then scatter with cilantro leaves.