Arroz de Pato

Ingredients

8 ounces rice, calaspara
2 ounces sofrito, recipe below
2 1/2 cups duck stock
salt and freshly ground white pepper, to taste
olive oil, as needed
1/4 cup onion, chopped
3 cloves garlic, minced
1 tomato, peeled and diced
1 tablespoon pimenton
1 pinch saffron threads
2 tablespoons olive oil
2 duck, legs
1/2 onion, peeled and sliced
1 carrot, peeled and sliced
3 cloves garlic, sliced
3 cups duck fat
1 tablespoon white peppercorns
1 tablespoon coriander
2 pieces star anise
1/4 bunch thyme
1 bay leaf
1 sprig rosemary
2 duck breast skinless
1 tablespoon duck fat
1/4 cup chorizo, sliced
2 tablespoons black olives, pitted and sliced
1/2 cup apricots, dried
1/4 cup white wine
1 tablespoon sherry vinegar
2 duck skin, crisped in oven, from the breast

Directions

Make the duck confit:

Set oven to 300 degrees F. Season the duck legs with salt and pepper on both sides and then sear in a tablespoon of duck fat until golden brown on both sides.

Remove from pan and set aside.

Add the onion, carrot, celery, and garlic and cook until tender.

Next add the the coriander, white peppercorn, star anise, and herbs (all tied in cheeseclothsachet).

Continue cooking for additional 5 minutes.

Add the duck fat, melt, and then transfer all to oven-proof casserole.

Cover with aluminum foil and cook for 6-8 hours, until duck meat falls off the bone.

When cool enough to handle, pull the duck meat off the bone, discard the bones and be careful of loose cartilage.