Check off each step as you cook.

1. 01Simmer the duck.Put duck legs in a pot with the measured water, half the onions, peeled, the bay leaf, and half the salt. Bring to a simmer, skim the surface, then partly cover and cook gently for 90–105 minutes until the meat pulls easily from the bones and reaches at least 165°F / 74°C. Add water if needed to keep the legs just covered.
2. 02Shred the meat and measure the broth.Lift the duck onto a clean tray and cool for about 10 minutes. Remove skin and bones and shred the meat. Strain the broth and discard the onion and bay leaf; skim off most of the fat. Measure broth equal to twice the dry rice weight in milliliters, keeping extra nearby. For example, each 100 g of rice starts with 200 ml broth.
3. 03Build the rice base.Heat the oven to 375°F / 190°C. Finely chop the remaining onions. Dice two-thirds of the chouriço and slice the rest. Warm olive oil in a saucepan, soften the chopped onion for 6–8 minutes, and stir in garlic and diced sausage for 2 minutes. Add rice, pepper, and nutmeg and stir for 1 minute.
4. 04Cook the rice.Add the measured hot duck broth and remaining salt to taste. Bring to a simmer, cover, and cook over low heat for 12–15 minutes, until most liquid is absorbed but the grains retain a little bite. Add a splash more broth if the pan dries before this point. Fold in the shredded duck.
5. 05Bake until golden.Lightly oil a shallow baking dish; the base batch fits one about 9 by 13 inches / 23 by 33 cm. Spread the rice and duck in it and loosely arrange the chouriço slices on top. Bake for 20–25 minutes until lightly browned and the center reaches 165°F / 74°C. Let stand for 5 minutes before serving.

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