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Heat up a large stock pot on a medium heat and add a dash of neutral oil
Add the vegetables (red onion, leek, carrots, garlic) and cook for a few minutes
Add the port wine, thyme and bay leaves, then cook until reduced by half
Pour in the water, duck leg quarters, chorizo ring and pancetta, then cover and cook for 1 hour 30 minutes until the duck is tender
Strain the stock and reserve
Chop the chorizo and pancetta, then pull the meat off the duck, shred and set aside
Heat up a large pot on a medium heat and add oil followed by the onion, garlic and carrot
Cook for a few minutes until soft, then add the bay leaves and paprika, and cook for a further 2 minutes
Add the washed rice and toast for 30 seconds
Pour in the stock, half of the chopped chorizo, all of the pancetta and the shredded duck, mix well and cover
Cook for 15 minutes on a low heat
Remove from the heat and allow to steam for a further 10 minutes, then fluff up with a fork
Place the rice in an oven proof dish and bake for 20 minutes at 200C until crispy on top
Serve and enjoy