Duck confit and dried apricots are probably not pantry staples for most people, but it just happened that I had both hanging out in my kitchen so thought this was an interesting way to put them to use.
Rice with Duck Confit, Olives and Apricots
- 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 chicken broth
- 2 confit duck legs, skinned and meat coarsely shredded
- 1/4 cup thinly sliced Spanish chorizo
- 1/4 cup sliced pitted kalamata olives
- 1/4 cup diced dried apricots
- Salt and freshly ground pepper
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 with the skillet uncovered until the rice absorbs the liquid and is tender, about 16 minutes. Serve and enjoy!
This was pretty easy, tasted great and end up like a paella. I used a spicy chorizo (which wasn’t terribly hot), but if heat’s not your thing, just go for the regular.
Next time, I might swap bomba for the arborio rice. Speaking of swapping, if you don’t have duck confit hanging around, shredding some chicken legs from a roast bird would probably work well too. And IMHO, adding some artichoke hearts would be a good thing.
If you’re one of those who like peas in everything, a handful tossed in would work too.
Made it recently with some leftover duck. Added artichokes and dried cranberries because we were out of apricots and it was another good dinner chez moi!