George Mendes's signature dish includes poached duck breast and homemade duck confit. Buy the confit instead, and forgo the breast. More Excellent Rice Dishes More Duck Recipes
How to Make It
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.
