Jaga de pato

Instructions

1. Season the duck pieces with salt, pepper and paprika. Brown them in a skillet with the oil for 10 minutes, then drain off the excess fat.
2. Add the sliced onions and garlic and let them color for 5 minutes.
3. Stir in the crushed tomatoes, the tomato paste and the chilies. Let reduce for 5 minutes.
4. Pour in the water and the stock, add the bay leaf and cover.
5. Simmer gently for 60 minutes, checking that the liquid stays just barely bubbling.
6. Remove the duck pieces and keep them warm. Reduce the sauce uncovered for 10 minutes.
7. Return the duck to the sauce, adjust the seasoning and serve with the rice.