Rice with Duck and Apricot

George Mendes's signature dish includes poached duck breast and homemade duck confit. Buy the confit instead, and forgo the breast. Pairing Suggestion Spicy, blackberry-rich red from Portugal's Dão region.

Photo by Nick T.
Adapted from foodandwine.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

-to-5 servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 1/2 small onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tablespoon sweet paprika

  • Pinch of saffron threads, crumbled

  • 1 cup arborio rice

  • 2 1/2 cups low-sodium chicken broth

  • 2 confit duck legs, skinned and meat coarsely shredded

  • 1/4 cup thinly sliced chorizo

  • 1/4 cup sliced pitted kalamata olives

  • 1/4 cup diced dried apricots

  • Salt and freshly ground pepper

Directions

Preheat the oven to 375°. In a large ovenproof skillet, heat the oil until shimmering. Add the onion and garlic and cook over moderately low heat until softened, 5 minutes. Add the tomato and cook until softened, 5 minutes. Stir in the paprika and saffron. Add the rice and cook, stirring, for 2 minutes. Add half of the broth and gently simmer until absorbed, 8 minutes. Stir in the duck, chorizo, olives and apricots and season with salt and pepper. Add the remaining broth and bring to a boil. Bake the skillet uncovered until the rice absorbs the liquid and is tender, 16 minutes.

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