Duck With Rice and Apricots


  • 2 confit duck legs, skinned and meat coarsely shredded 
  • ¼ cup Cumberland chorizo, thinnly sliced
  • 3T olive oil 
  • ½ small onion, finely chopped 
  • 1 plum tomato, diced 
  • 3 garlic cloves, peeled and crushed
  • 1T sweet paprika 
  • Pinch of saffron threads, crumbled 
  • 1 cup jasmine rice 
  • 2½ cups chicken stock
  • ¼ cup sliced pitted kalamata olives 
  • ¼ cup diced dried apricots 
  • salt and freshly ground pepper


  1. Preheat the oven to 180°C. 
  2. Heat the oil in a large ovenproof skillet until shimmering. 
  3. Add the onion and garlic and cook for approximately 5 minutes over moderately low heat until softened. 
  4. Add the tomato and cook for approximately 5 minutes until softened. 
  5. Stir in the paprika and saffron. 
  6. Add the rice and cook, stirring for a further 2 minutes. 
  7. Add half of the stock and gently simmer until absorbed. 
  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. Place the skillet in the oven uncovered for approximately 16 minutes until the rice absorbs the liquid and is tender.