Rice with Duck 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 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.
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.

extravirgin olive oil, onion, tomato, garlic, sweet paprika, saffron threads, arborio rice, chicken broth, duck legs, chorizo, olives, apricots, salt

Taken from www.foodandwine.com/recipes/rice-duck-and-apricots (may not work)