Duck rice

Arroz de Pato

1. Salt duck legs and refrigerate for 24 hours.
2. Slowly cook the legs in goose fat for about 2 hours to make a confit.
3. Remove the meat from the bones and chop into small pieces.
4. In a pan, sauté vegetables such as carrots, shallots, garlic, and leeks. Add thyme and Portuguese chorizo.
5. Stir in the chopped duck meat, then add rice and spices. Cook until done.
6. Mold the rice mixture and wrap it in rice paper.
7. Grill the wrapped rice package briefly before serving.

Brick Dough with Confit Duck Legs

1. Prepare sheets of brick dough.
2. Brush them with egg wash.
3. Place some of the confit duck leg meat onto each sheet.
4. Fry until crispy and golden brown.

Duck Breast

1. Fry the duck breast on the carcass with skin on, with thyme, bay leaf, garlic, and butter.
2. Finish in the oven until desired doneness.
3. Present the breast in the pan to guests.
4. Remove the breast from the carcass and fry on the skin side again to make it extra crispy.
5. Slice the breast for plating.

Plating

1. Arrange slices of duck breast alongside the arroz de pato and the crispy brick dough parcel.
2. Add rolled up slices of the duck fillets.
3. Add blood orange fillets, blood orange gel, leeks in vinaigrette, and duck bone jus.
4. Serve with red wine.