Braga's Duck Rice

arrange the duck and the pig's ear and bring to the boil in abundant water seasoned with salt and pepper, together with ham, chorizo, parsley and cloves. remove the foam that forms at the beginning of cooking.
when the meat is well cooked, but without breaking the duck, remove and let the broth cool. with a spoon, remove part of the fat that forms on the surface of the broth and strain.
rice is measured after washing and drying. pour the broth into a pan (twice the volume of the rice) and as soon as it boils, add the rice and lemon juice and season the spices. let the rice open a little. moves to a flat clay bowl, typical of the region, and takes it to a very hot oven.
when the broth has disappeared, the duck is buried in the rice, previously spread with butter, and the rice is finished cooking and browning.
before serving, carve the duck, removing the bones and cutting the meat into slices. the ham and the pig ear are also cut into pieces and the chorizo ​​is sliced. alternate meats are placed on rice.
it is served very hot and the bowl can be wrapped in a linen towel and accompanied with oranges cut into slices or slices.