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Rice with Duck and Apricots

George Mendes's signature dish includes poached duck breast and homemade duck confit. Buy the confit instead, and forgo the breast.


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  • Total Time:
  • Servings: 4 to 5

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  • 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


  1. 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.
  2. Bake the skillet uncovered until the rice absorbs the liquid and is tender, 16 minutes.

Suggested Pairing

Spicy, blackberry-rich red from Portugal's Dão region.

Contributed By Photo © David Malosh Published January 2011

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