Rice with Duck and Apricots

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/2 small onion
• finely chopped
• 1 plum tomato
• diced
• 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

Instructions

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