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Add the rice, stir to coat, and cook until translucent around the edges, about 2 minutes. Splash in the wine and continue cooking until it’s absorbed. Add a ladleful of hot stock and cook, stirring continuously, until the liquid has almost burbled away. Keep up this rhythm of adding stock, stirring, and cooking for 15 minutes, then stir in the presunto and chouriço.
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Add the shredded duck to the risotto and resume the ladling, stirring, and cooking until the rice moves wave-like when mounded, is ultra-creamy and tender, and offers just the slightest bit of resistance in the middle, 5 to 10 minutes more. A classic risotto has a loose consistency, meaning if you wobble the pot or bowl, the risotto will slump and spread. At least, that’s what results when the liquid has been added patiently and properly.
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Remove the risotto from the heat, stir in the orange juice and butter, and season with salt and pepper to taste.
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Slice the duck breast crosswise into thin slices. Divide the risotto among warm shallow bowls (simply run them under hot, hot water and dry them quickly or, if ovenproof, warm them in a low oven) and arrange the slices of breast on top. Sprinkle with the parsley and orange zest. Rush to the table.
