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Ingredients for 6 people:
1 cube of chicken stock
600 g rice
1. Bake the duck in about 2 liters of water with a little salt, pepper, chicken bouillon cube, onion stuck with cloves, carrot and chorizo.
Bake 40 to 50 minutes.
Once cooked, remove it to a platter and strain the broth.
2. Bring the rice to cook in the broth and correct for salt.
3. Shred the duck.
Cut a diced chorizo and other sausage into slices.
4. In a pan spread half the rice and spread it over the duck and sausage into small cubes.
Cover with the remaining rice.
Straighten up and place the slices of chorizo.
5. Bake in preheated 200 º for 15 to 20 minutes.