Put the whole duck and pork ear in a thick bottomed pot and bring to boil in water which has been well tempered with salt and pepper

Add the chorizo, parsley, clove, and prosciutto

Continue to remove foam that rises to surface

When the duck is well cooked but not coming apart, remove meats and let broth cool. Cut duck into pieces

With a spoon remove fats that have risen to surface to your taste

Measure your quantity of rinsed rice

In a rice pot, add  twice the volume of broth as your measured rice

When broth reaches a boil, add the rice and lemon juice and taste for salt

Let the rice "open a bit" then pour into a oven proof ceramic and immediately put in a "hot" oven

When the broth has disappeared below the level of rice bury the duck pieces around the edge with the butter

Cut the pig ear , chorizo and prosciutto into serving size pieces and alternate with the duck pieces

Finish in oven until rice is cooked and duck golden

Before serving remove bones from duck and cut meat into serving size pieces

Serve hot with orange pieces

Cover serving dish with kitchen cloth to keep contents warm

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