This Portuguese duck risotto elevates classic creamy risotto with the addition of duck, ham, sausage, and orange zest.

Heat the oil in a large skillet over medium-high heat. Season the duck legs well with salt and pepper. Place the duck legs in the skillet, skin side down, and sear until lightly browned, about 5 minutes per side.

Transfer the legs to a medium pot off the heat. Drain the fat from the skillet (and by all means, reserve this liquid gold for another use). Set the skillet aside.

Add enough of the stock to the pot to cover the duck, bring to a simmer, and cook, covered, over low heat untl the meat is tender, 1 to 1 1/2 hours.

Meanwhile, sauté the chouriço in the reserved skillet over medium heat until the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the chouriço to paper towels to drain.

Remove the duck legs from the pot and transfer to a plate. When they’re cool enough to handle, remove the skin, pull the meat from the bones, and shred into bite-size pieces. Spoon the fat from the top of the stock and add the remaining stock to the pot. Bring to a simmer over medium-low heat and keep it bubbling gently.

Heat the oven to warm (about 160°F [70°C]) Place a wire rack on a rimmed baking sheet.

Using a razor-sharp knife, score the skin of the breast in a crosshatch pattern, being mindful not to cut into the flesh. Pat it dry and season with salt and pepper. Wipe out the skillet and place it over medium-low heat. Add the breast, skin side down, and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don’t rush this–the last thing you want is a mouthful of chewy fat.

Flip and sear the other side for 3 to 4 minutes. Transfer the duck to the rack in the oven to keep warm. While in the oven, the breast should reach medium-rare, about 135°F (57°C) on an instant read thermometer.

Drain all but 3 tablespoons of fat from the skillet and return it to medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.