Arroz com Pato - Portuguese Rice with Duck

This is one of my favourite recipes I grew up with. My whole family loves it and I yet have to find a friend (adult or kid) I make it to who does not like it either. It is very simple to make just a little time consuming.

INGREDIENTS
1 whole duck
3 cups of rice
1 table spoon of sea salt
4 cloves of garlic
1 chourico

DIRECTIONS

1.  Fill a large pot or your Crockpot with water and add salt
2. Once defrosted (if not a fresh duck), remove giblets from inside its cavity and softly insert it into the pot
3. Cook on low heat for over 3 hours (until the duck's meat easily detaches from the bones)
4. Remove duck from the stock and let it cool a little
5. Meanwhile add the rice onto the broth and cook the rice as you would normally do. Add water if need be
   
6. in a terracotta 9 x 13 pan, rub the cut garlic cloves all over, so to allow its flavours to spread all over the pan
7. Remove all meat and skin  from the bones. I usually keep the two lets intact 
8. Spread the meat all over the pan and cover it with all of the skin
9. Put pan in oven at low broil until all skin is golden and crispy
10. Remove pan from oven, remove the skin and add the rice over the duck pieces
11. Again, cover it with the crispy skin and slices of chourico
12. Put it in the oven at 375 degrees for about 15 minutes
13. Serve with a nice bottle of red wine and black olives