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1
Place the duck legs in a heavy casserole with the wine, stock, onion, garlic, and bay leaves. Bring to a simmer, cover, and braise at a gentle heat for 1.5 to 2 hours. The dish lives or dies here: the meat must be fall-apart tender and release freely from the bone — pull a leg; if it requires any force, return it to the heat.
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2
Lift the duck legs from the casserole and set aside to cool. Strain the braising liquid and degrease it thoroughly — skim with a ladle, or allow it to settle and lift the solidified fat. A greasy liquid will produce greasy rice. Measure 800 ml of the defatted liquid, making up the volume with stock if required.
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3
Shred the duck meat from the bones in large pieces, discarding skin and bone. Set aside.
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4
Bring the 800 ml of strained braising liquid to the boil in a wide saucepan. Add the 400 g of short-grain rice, stir once, and cook at a moderate simmer, covered, until the liquid is absorbed and the rice is just tender — approximately 15 minutes. The rice should be moist and slightly under-done at its centre; it will finish in the oven.
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5
Fold the shredded duck meat through the rice. Transfer the mixture to a baking dish, spreading it level. Arrange the chouriço slices in a single layer across the surface.
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6
Bake at 220 °C for 20 to 25 minutes. The top is ready when the surface rice grains are golden, caramelised, and crisp, and the chouriço has coloured at its edges. The interior should remain moist.
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7
Remove from the oven and rest for 5 minutes. Portion into squares and serve directly from the dish.