Arroz Con Gansos O Patos (Rice With Geese Or Ducks)

• 3 single duck breasts (1 lb. each), rinsed and patted dry
• Salt and pepper to taste
• 4 tablespoons olive oil
• 2 onions
• 1 clove garlic
• 1/2 teaspoon turmeric
• 2 cups uncooked rice
• 5 cups beef consomme or chicken broth
• 1 bay leaf
• 1/2 cup chopped jarred roasted red peppers
• 1/4 cup chopped parsley
• 1/2 cup slivered or sliced almonds

1. Season duck with salt and pepper. Put in a 9- by 13-in. casserole at least 3 in. deep and bake, skin side up, at 350u0b0 for 15 minutes; pour off excess fat. Transfer duck to a plate and scrape drippings into a frying pan. Return duck to casserole.
2. Mix oil with drippings in pan and add onions--chopped "fino fino"--and garlic, minced or put through a garlic press, and turmeric. Brown for about 5 minutes; add rice and brown for 5 minutes.
3. In a separate pan, bring consomme to a boil and add to pan containing rice and onions, along with the bay leaf. Pour all over the browned duck, scraping rice off meat into broth so it will cook. Add peppers and parsley and cook, uncovered, at 350u0b0 for about 45 minutes. Do not stir! Toast almonds and mix in just before serving.
4. Note: Nutritional analysis is per serving.

duck breasts, salt, olive oil, onions, clove garlic, turmeric, rice, beef consommue, bay leaf, red peppers, parsley, almonds

Taken from www.myrecipes.com/recipe/arroz-con-gansos-o-patos-rice-with-geese-or-ducks (may not work)