Emeril Lagasse’s Arroz de Pato with Braised Duck  – Garden & Gun

Ingredients

• 2 tbsp. olive oil
• 1 small onion, peeled and grated
• 2 oz. <i>chouriço</i>, diced small
• 2 cloves garlic, thinly sliced
• 1½ cups Agulha rice
• 2½ cups duck or chicken stock
• 1 bay leaf
• Shredded meat from all of braised duck (recipe follows)
• ¼ cup olive oil
• 1 medium onion, diced
• 6 cloves garlic, thinly sliced
• Pinch of hot paprika
• 1½ cups port wine
• Salt and freshly ground white pepper
• 2 lb. duck legs
• 1 cup freshly squeezed orange juice
• 1½ cups duck or chicken stock
• 2 tbsp. sherry vinegar, or to taste