Spanish Duck Confit Rice with Chorizo

Method

1. Preheat oven to 300°F (150°C).
2. Season duck legs with salt and pepper, then cook in a skillet until browned.
3. Add chopped chorizo and cook until crispy.
4. Add rice, garlic, onion, and tomato, stirring to combine.
5. Pour in enough water or broth to cover the ingredients, bring to a boil, then reduce heat and simmer.
6. Add orange zest and cook until the rice is tender and the liquid is absorbed.
7. Let rest for 5 minutes before serving.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.