Portuguese Duck Rice (Arroz de Pato)

Place the whole duck in a large pot and cover with water. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes, or until the duck is very tender.

Remove the duck from the pot, reserving 3 cups of the cooking liquid. Once cool enough to handle, shred the duck meat, discarding skin and bones. Set aside.

In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and diced chorizo, cooking for another 3 minutes until fragrant.

Stir in the long-grain rice and cook for 2 minutes, ensuring the rice is coated with the oil and flavors. Pour in the 3 cups of reserved duck cooking liquid and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is mostly absorbed and the rice is partially cooked.

Stir half of the shredded duck meat into the rice. Spread the remaining shredded duck meat evenly over the top of the rice. Sprinkle with the chopped fresh parsley.

Bake the Arroz de Pato in a preheated oven at 375°F (190°C) for 20 minutes, or until the top is golden brown and the rice is fully cooked and fluffy.