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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

Best New Chef 2011: George Mendes
George Mendes
January 2011

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Credit: © David Malosh

Recipe Summary

active:
30 mins
total:
1 hr 10 mins
Yield:
4 to 5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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