Rice With Duck And Apricots
Ingredients
- 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
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