Pato Rice

Season the duck with salt, onion, and garlic minced

Add pepper, pour in 3/4 of a bottle of red wine, and let marinate for 3 hours

Remove the duck from the marinade and sauté it with 1 tablespoon of olive oil until golden brown

Add the marinade wine and add 2 liters of water

Cook for 2 hours or until the duck is tender and the broth has reduced to 1 liter

If necessary, add more water

Debone the duck and reserve the meat and broth separately

Crack the bones and return them to the pot

Add the remaining water to cover the bones and cook for 1 hour

Simmer this bone broth and reserve it separately from the previous duck broth

Should render 1 liter of duck broth and 1 liter of bone broth

Soak the pork belly in boiling water and cover it with 2 cups of the duck's bone broth

Let it rest for 40 minutes

Sauté the grated onion with the remaining olive oil, add the rice, and mix for 2 minutes

Add the remaining wine and let it evaporate

Put the duck broth, covering the rice, mix, and cook over low heat until it starts to dry

Add a little of the bone broth and cook until the rice is well cooked and slightly firm

Remove from heat, add the duck meat, mix carefully, and add more duck broth if necessary, enveloping the rice, and return to heat

Cook over low heat for another 5 minutes, and if necessary, drizzle a little more of the duck broth

The rice should be cooked and well seasoned

Meanwhile, drain the pork belly and quickly fry it in its own fat in a pan heated up

Mix the pork belly with the rice, sprinkle with parsley and scallions, mix delicately, and serve immediately.