How to make
Boil the duck meat ahead of time. Use meat from the legs, wings, wing tips, they're fattier but exceptionally tasty. Put the meat in water with the salt and juice of 1/2 a lemon, add a little sugar to help it boil faster.
Boil until ready, then cool and debone the meat. Chop the onions finely, grate the carrot.
Heat the olive oil in a pan, put the onions and carrot to braise. Wash the rice in a strainer under running cold water until the water under it turns clear. Add the rice to the pan, stir and season with a little salt, thyme, spearmint and black pepper. Cook until the rice turns glassy, remove from the heat.
Take an 11″ (28 cm) diameter tray or larger rectangular one, transfer the rice to it, add the torn into pieces meat and pour in 4 cups of the broth in which you boiled the meat. If needed, strain it beforehand.
Stir everything and put it in a preheated 360°F (180 °C) oven for 25-30 min. until the rice is cooked. Serve with parsley if desired.
