Duck Rice

Ingredients

• 2 whole duck legs
• 1.5 cups long-grain rice
• 1 medium onion
• 3 cloves garlic
• 3 cups chicken broth
• 2 leaves bay leaf
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil

Instructions

1. 1

   Pat the 2 duck legs dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a large oven-safe pot over medium-high heat.

2. 2

   Place the duck legs skin-side down in the pot. Cook until the skin is golden and crisp, about 6 minutes, then flip and cook 4 minutes more. Transfer to a plate.

3. 3

   Reduce heat to medium. Add the remaining 1 tbsp olive oil, 1 sliced onion, and 3 minced garlic cloves. Cook until soft and translucent, about 5 minutes.

4. 4

   Stir in 1.5 cups rice, 1 tsp smoked paprika, and 2 bay leaves. Toast for 2 minutes, stirring constantly, until the rice smells nutty.

5. 5

   Pour in 3 cups chicken broth and scrape up any browned bits from the bottom. Bring to a simmer.

6. 6

   Nestle the duck legs into the rice, skin-side up. Cover the pot and transfer to a preheated oven at 375°F (190°C).

7. 7

   Bake until the rice is tender and the duck is cooked through, about 35 minutes. Let rest, covered, for 5 minutes before fluffing with a fork and serving.

8. 8

   Remove the bay leaves and shred the duck meat if desired. Serve hot, garnished with fresh herbs if you like.

Tools you’ll need

• Large oven-safe pot with lid
• Cutting board
• Knife
• Measuring cups and spoons
• Fork

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